Freezing rate simulation as an aid to reducing crystallization damage in foods |
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| Authors: | Sanz P D de Elvira C Martino M Zaritzky N Otero L Carrasco J A |
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| Affiliation: | 1. University of Waikato, Private Bag 3105, Hamilton 3240, New Zealand;2. Massey University, Private Bag 11222, Palmerston North 4442, New Zealand;3. Hanoi University of Science and Technology, Hanoi, Vietnam;1. Research and Development Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea;2. Strategy Planning Department, World Institute of Kimchi, Gwangju 61755, Republic of Korea;3. Postharvest Engineering Division, National Academy of Agricultural Science, RDA, Wanju 55365, Republic of Korea;1. Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan 316021, China;2. Institute of Marine Biology and Pharmacology, Ocean College, Zhejiang University, Zhoushan 316021, China;3. College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China;4. Faculty of Science and Engineering, Iwate University, Ueda 4-3-5, Morioka 020-8551, Japan;5. Department of Food Production and Environmental Management, Faculty of Agriculture, Iwate University, Ueda 4-3-5, Morioka 020-8551, Japan |
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| Abstract: | In 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. |
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