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Freezing rate simulation as an aid to reducing crystallization damage in foods

AuthorsSanz Martínez, Pedro D. ; Elvira, Carlos de; Martino, M.; Zaritzky, N; Otero, Laura ; Carrasco Manzano, Juan Atanasio
Crystallization damages
Issue Date1999
CitationMeat Science 52: 275- 278 (1999)
AbstractIn food freezing processes the presence of large ice crystals is a serious drawback when a good final quality of the product is desired. To study the size and distribution of those crystals, a large piece of pork muscle has been frozen by liquid nitrogen evaporation. A mathematical model to simulate different cooling rates at the surface of the product was solved using a finite element method; this model satisfactorily fitted experimental data and predicted local freezing rates at different locations in the meat tissue. The model was applied to find the freezing rates that led to a good quality product, related to an optimum distribution of small ice crystals located inside and outside the tissue fibres.
Identifiersdoi: 10.1016/S0309-1740(99)00002-9
issn: 0309-1740
Appears in Collections:(IF) Artículos
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