• Journal of the Korean Society of Food Science and Nutrition
• /
• v.24 no.6
• /
• pp.984-989
• /
• 1995

The concentration-efficiencyh of blue dextran solution in the progressive freeze-concentration was related to the freezing conditions such as the freezing speed and the stirring speed in the solution phase. From the theoreticla balance equation of heat and mass transfer at freezing front, the relationship between the freezing conditions and the ice structure at freezing front was drived. A high freeze-concentration efficiency was obtained under the operating conditions represented by a low speed of freezing and a high speed of stirring. The operating conditions were related to a smooth solid-liquid interface and these results were well explained by the theoretical equation. Effect of the solute component size on the concentration efficiency in the progressive freezeconcentration was also tested. The concentration efficiency of latex particles showed a lower value than that of blue dextran, however, its difference was insignificant.

• Korean Journal of Food Science and Technology
• /
• v.38 no.2
• /
• pp.249-255
• /
• 2006

The optimum culture conditions for the ice nucleating activity and the cell growth of Xanthomonas translucens KCTC 2751 were investigated. The optimum initial pH and temperature for the cell growth and the ice nucleating activity were 6.5 and $25^{\circ}C$, respectively. The optimum culture medium for the ice nucleating activity was composed of 1.0% maltose, 1.4% yeast extract, 0.8% digested of gelatin, and 0.03% KCI in distilled water. Freezing operations carried out on distilled water showed that the degrees of supercooling were $-7.90^{\circ}C$ without ice nucleators, $-1.56^{\circ}C$ with silver iodide as a commercial ice nucleator, and $-1.36^{\circ}C$ when Xanthomonas translucens KCTC 2751 were added. During progressive freeze-concentration assays, the addition of Xanthomonas translucens KCTC 2751 led to lower saccharose concentrations in the crystals, while the cells led to higher saccharose concetrations in the concentrated phase.