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KMID : 1024620080280030312
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Food Science of Animal Resources
2008 Volume.28 No. 3 p.312 ~ p.318
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Changes in Ice Dendrite Size during Freezing Process in Gelatin Matrix as a Model Food System
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Min Sang-Gi
Hong Geun-Pyo
Choi Mi-Jung
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Abstract
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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.
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KEYWORD
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gelatin matrix, freezing, ice crystal size, freeze-drying, heat transfer
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