Mathematical Modeling of the Growth and Coarsening of Ice Particles in the Context of High Pressure Shift Freezing Processes
| Autor: | N. A. S. Smith, Angel M. Ramos, V. M. Burlakov |
|---|---|
| Rok vydání: | 2013 |
| Předmět: |
Atmospheric pressure
Ice crystals Chemistry Thermodynamics Food sample Context (language use) Surfaces Coatings and Films law.invention Ice crystal size law High pressure Materials Chemistry Astrophysics::Earth and Planetary Astrophysics Physical and Theoretical Chemistry Crystallization Physics::Atmospheric and Oceanic Physics |
| Zdroj: | The Journal of Physical Chemistry B. 117:8887-8895 |
| ISSN: | 1520-5207 1520-6106 |
| Popis: | High pressure shift freezing (HPSF) has been proven more beneficial for ice crystal size and shape than traditional (at atmospheric pressure) freezing.1-3 A model for growth and coarsening of ice crystals inside a frozen food sample (either at atmospheric or high pressure) is developed, and some numerical experiments are given, with which the model is validated by using experimental data. To the best of our knowledge, this is the first model suited for freezing crystallization in the context of high pressure. |
| Databáze: | OpenAIRE |
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