Mathematical Modeling of the Growth and Coarsening of Ice Particles in the Context of High Pressure Shift Freezing Processes

Handle URI:
http://hdl.handle.net/10754/598771
Title:
Mathematical Modeling of the Growth and Coarsening of Ice Particles in the Context of High Pressure Shift Freezing Processes
Authors:
Smith, N. A. S.; Burlakov, V. M.; Ramos, Á. M.
Abstract:
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. © 2013 American Chemical Society.
Citation:
Smith NAS, Burlakov VM, Ramos ÁM (2013) Mathematical Modeling of the Growth and Coarsening of Ice Particles in the Context of High Pressure Shift Freezing Processes. J Phys Chem B 117: 8887–8895. Available: http://dx.doi.org/10.1021/jp403366a.
Publisher:
American Chemical Society (ACS)
Journal:
The Journal of Physical Chemistry B
KAUST Grant Number:
KUK-C1-013-04
Issue Date:
25-Jul-2013
DOI:
10.1021/jp403366a
PubMed ID:
23808671
Type:
Article
ISSN:
1520-6106; 1520-5207
Sponsors:
This work was carried out thanks to the financial support of the Spanish "Ministry of Education, Culture and Sport", the Spanish "Ministry of Economy and Competitiveness" under projects MTM2008-04621 and MTM2011-22658, the "Fundacion Caja Madrid", and the "Comunidad de Madrid" and "European Social Fund" through project S2009/PPQ-1551. This publication was also based on work supported in part by Award No. KUK-C1-013-04, made by King Abdullah University of Science and Technology (KAUST).
Appears in Collections:
Publications Acknowledging KAUST Support

Full metadata record

DC FieldValue Language
dc.contributor.authorSmith, N. A. S.en
dc.contributor.authorBurlakov, V. M.en
dc.contributor.authorRamos, Á. M.en
dc.date.accessioned2016-02-25T13:40:54Zen
dc.date.available2016-02-25T13:40:54Zen
dc.date.issued2013-07-25en
dc.identifier.citationSmith NAS, Burlakov VM, Ramos ÁM (2013) Mathematical Modeling of the Growth and Coarsening of Ice Particles in the Context of High Pressure Shift Freezing Processes. J Phys Chem B 117: 8887–8895. Available: http://dx.doi.org/10.1021/jp403366a.en
dc.identifier.issn1520-6106en
dc.identifier.issn1520-5207en
dc.identifier.pmid23808671en
dc.identifier.doi10.1021/jp403366aen
dc.identifier.urihttp://hdl.handle.net/10754/598771en
dc.description.abstractHigh 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. © 2013 American Chemical Society.en
dc.description.sponsorshipThis work was carried out thanks to the financial support of the Spanish "Ministry of Education, Culture and Sport", the Spanish "Ministry of Economy and Competitiveness" under projects MTM2008-04621 and MTM2011-22658, the "Fundacion Caja Madrid", and the "Comunidad de Madrid" and "European Social Fund" through project S2009/PPQ-1551. This publication was also based on work supported in part by Award No. KUK-C1-013-04, made by King Abdullah University of Science and Technology (KAUST).en
dc.publisherAmerican Chemical Society (ACS)en
dc.titleMathematical Modeling of the Growth and Coarsening of Ice Particles in the Context of High Pressure Shift Freezing Processesen
dc.typeArticleen
dc.identifier.journalThe Journal of Physical Chemistry Ben
dc.contributor.institutionUniversidad Complutense de Madrid, Madrid, Spainen
dc.contributor.institutionUniversity of Oxford, Oxford, United Kingdomen
kaust.grant.numberKUK-C1-013-04en

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