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Ice Crystal Size Modifications during Frozen Beef Storage
Author(s) -
MARTINO M.N.,
ZARITZKY N.E.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb07802.x
Subject(s) - recrystallization (geology) , ice crystals , isothermal process , thermodynamics , materials science , curvature , chemistry , mathematics , physics , optics , geology , paleontology , geometry
Studies of ice recrystallization in frozen stored bovine meat were performed at −5°, −10°, −15°, and −20°C over a 5‐month period. A histological technique of isothermal freeze‐substitution was used. Experimental results showed the existence of a limit crystal diameter independent of temperature and initial diameter. A kinetic model for ice recrystallization based on the difference between the mean and the limit curvature of the system satisfactorily fitted the obtained data. An equation to predict theoretically the limit diameter—also applicable to other food systems—was proposed. Significant effects of thermal oscillation on ice crystal sizes were observed. Activation energy of recrystallization was related to protein denaturation and exudate production.