• Food Science and Biotechnology
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• 제18권2호
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• pp.330-335
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• 2009

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.

• 한국축산식품학회지
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• 제28권3호
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• pp.312-318
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• 2008

The objective of this study was to investigate the changes in ice dendrite size during freezing process in gelatin matrix as a model food system in order to provide mathematical relation between freezing condition and ice dendrite size. Gelatin gel as a model matrix was frozen in unidirectional Neumann's type of heat transfer. The thermograms' analysis allowed to determine the freezing temperature of the sample, the position of the freezing front versus time, and thus, freezing front rate. The morphology of ice dendrites was observed by scanning electron microscopy after freeze-drying. We observed that the means size of ice dendrite increased with the distance to the cooling plate; however, it decreased with the cooling rate and the cooling temperature. In addition, the shorter durations of the freeze-drying process was shorter decreeing the decreased the freezing front rate, resulted in their resulting in a larger pore size of the ice dendrite pores for the sublimation channel of that operate as water vapor sublimation channels. From these results, we could derive a linear regression as an empirical mathematical model equation between the ice dendrite size and the inverse of freezing front rate.

• 한국결정성장학회지
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• 제5권3호
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• pp.197-208
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• 1995

과냉각도가 0.35 K보다 작은 영역에서 ice dendrite의 결정 성장 특성 및 morphology는 과냉각도 뿐만 아니라 자연대류의 함수임을 관찰하였다. 즉, 결정 성장에 대한 자연대류의 영향은 결정 성장 자체에 의한 moving boundary 효과보다 우세함을 알 수 있었다. 본 실험 범위에서 ice dendrite의 성장 속도 및 tip size(edge 및 basal plane)를 과냉각도의 함수로 정량화하였다.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2001년도 임시총회 및 제28차 추계학술발표회
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• pp.114-114
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• 2001

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2001년도 임시총회 및 제28차 추계학술발표회
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• pp.116-116
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• 2001