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Dynamics of Solidification in 2% Corn Starch‐Water Mixtures: Effect of Variations in Freezing Rate on Product Homogeneity
Author(s) -
MASHL STEPHEN J.,
FLORES ROLANDO A.,
TRIVEDI ROHIT
Publication year - 1996
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.1365-2621.1996.tb12199.x
Subject(s) - starch , homogeneity (statistics) , homogeneous , corn starch , materials science , chemistry , chemical engineering , food science , thermodynamics , statistics , physics , mathematics , engineering
Directional solidification studies of gelatinized corn starch‐water mixtures were undertaken in order to examine, in situ , the freezing behavior of this food model. The solidification rate was controlled by varying sample cell velocity as it moved from a 25°C hot stage to a ‐25°C cold stage. While freezing at cell velocities ≤7.5 μm/sec, starch granules were alternately pushed or entrapped by the advancing solid‐liquid interface producing a segregated structure consisting of alternating high‐starch and low‐starch bands. At a cell velocity of 10 μm/sec, the frozen product was homogeneous. The relationship between the solid‐liquid interface velocity and segregation behavior was quantified and compared to an existing model of particle‐interface interactions.