Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Mathematical Relationship between Ice Dendrite Size and Freezing Conditions in Tuna

  • Choi, Mi-Jung (Animal Resouces Research Center, Konkuk University) ;
  • Hong, Geun-Pyo (Animal Resouces Research Center, Konkuk University) ;
  • In, Dae-Sik (Animal Resouces Research Center, Konkuk University) ;
  • Min, Sang-Gi (Animal Resouces Research Center, Konkuk University)
  • Published : 2009.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

The principal objective of this study was to investigate changes in ice dendrite size during the freezing of tuna, in order to formulate a mathematical model of ice dendrite size. The tuna was frozen via a uni-directional heat transfer. Thermogram analysis allowed us to determine the position of the freezing front versus time, which is referred to as the freezing front rate. The morphology of the ice dendrites was assessed via scanning electron microscopy after freeze-drying, and the retained pore size was measured as ice dendrites. We noted that the mean size of ice dendrites increased with the distance to the cooling plate; however, it decreased with reductions in the cooling rate and the cooling temperature. In addition, shorter durations of the freeze-drying process decreased the freezing front rate, resulting in a larger size of the ice dendrite pores that operate as water vapor sublimation channels. According to our results, we could derive a linear regression as an empirical mathematical model equation between the ice dendrite size and the inverse of the freezing front rate.

Keywords

References

  1. Caillet A, Cogne C, Andrieu J, Laurent P, Rivoire A. Characterization of ice cream structure by direct optical microscopy influence of freezing parameters. Lebensm. -Wiss. Technol. 36: 743-749 (2003) https://doi.org/10.1016/S0023-6438(03)00094-X
  2. Woinet B, Andrieu J, Laurent M. Experimental and theoretical study of model food freezing. Part I. Heat transfer modeling. J. Food Eng. 35: 381-393 (1998) https://doi.org/10.1016/S0260-8774(98)00035-1
  3. Woinet B, Andrieu J, Laurent M, Min SG. Experimental and theoretical study of model food freezing. Part II: Characterization and modelling of the ice crystal size. J. Food Eng. 35: 395-407 (1998) https://doi.org/10.1016/S0260-8774(98)00036-3
  4. Rahman MS, Sablandi SS. Structural characteristic of freeze-dried abalone. T. I. Chem. Eng. -Lond. 81: 309-315 (2003) https://doi.org/10.1205/096030803322756394
  5. Faydi E, Andrieu J, Laurent P. Experimental study and modelling of the ice crystal morphology of model standard ice cream. Part I:Direct characterization method and experimental data. J. Food Eng. 48: 283-291 (2001) https://doi.org/10.1016/S0260-8774(00)00168-0
  6. Pardo JM, Suess F, Niranjan K. An investigation into the relationship between freezing rate and mean ice crystal size for coffee extracts. T. I. Chem. Eng. -Lond. 80: 176-182 (2002) https://doi.org/10.1205/096030802760309197
  7. Kurz W, Fisher DJ. Dendrite growth at the limit of stability: Tip radius and spacing. Acta Metall. Mater. 29: 11-17 (1981) https://doi.org/10.1016/0001-6160(81)90082-1
  8. Bomben JL, King CJ. Heat and mass transfer in the freezing of apple tissue. J. Food Eng. 17: 615-632 (1982)
  9. Kochs M, Korber CH, Heschel I, Nunner B. The influence of freezing process on vapour transport during sublimation in vacuum freeze-drying of macroscopic samples. Int. J. Heat Mass Tran. 36:1727-1738 (1993) https://doi.org/10.1016/S0017-9310(05)80159-0
  10. Kang CH, Jung HY, Lee DH, Park JK, Ha JU, Lee SC, Hwang YI. Analysis of chemical compounds on tuna processing by-products. J. Korean Soc. Food Sci. Nutr. 29: 981-986 (2000)
  11. Rahman MS, Kasapis S, Guizani N, Al-Amri OS. State diagram of tuna meat: Freezing curve and glass transition. J. Food Eng. 57:321-326 (2003) https://doi.org/10.1016/S0260-8774(02)00346-1
  12. Ghio S, Barresi AA, Rovero G. A comparison of evaporative and conventional freezing prior to freeze-drying of fruits and vegetables. Food Bioprod. Process. 78: 187-192 (2000) https://doi.org/10.1205/09603080051065287
  13. Choi MJ, Briancon S, Bazile D, Royere A, Min SG, Fessi H. Effect of cryoprotectant and freeze-drying process on the stability of W/O/W emulsions. Dry. Technol. 25: 809-819 (2007) https://doi.org/10.1080/07373930701370183
  14. Bevilacqua A, Zaritzky NE. Ice recrystallization in frozen beef. J. Food Sci. 47: 1410-1414 (1982) https://doi.org/10.1111/j.1365-2621.1982.tb04950.x
  15. Bevilacqua A, Zaritzky NE, Calvelo A. Histological measurement in frozen beef. J. Food Technol. 14: 237-251 (1979) https://doi.org/10.1111/j.1365-2621.1979.tb00868.x
  16. Miyawaki O, Abe T, Yano T. Freezing and ice structure formed in protein gels. Biosci. Biotech. Bioch. 56: 953-957 (1992) https://doi.org/10.1271/bbb.56.953
  17. Min SG. Study on recrystallization of ice in frozen food. PhD thesis, University of Hohenheim, Germany (1994)