Mathematical Modeling of the Growth and Coarsening of Ice Particles in the Context of High Pressure Shift Freezing Processes
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.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).Publisher
American Chemical Society (ACS)ISSN
1520-61061520-5207
PubMed ID
23808671Handle URI
http://hdl.handle.net/10754/598771ae974a485f413a2113503eed53cd6c53
10.1021/jp403366a
Scopus Count
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