Mathematical Modeling of the Growth and Coarsening of Ice Particles in the Context of High Pressure Shift Freezing Processes

N. A. S. Smith, V. M. Burlakov, Á. M. Ramos

Research output: Contribution to journalArticlepeer-review

4 Scopus citations

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.
Original languageEnglish (US)
Pages (from-to)8887-8895
Number of pages9
JournalThe Journal of Physical Chemistry B
Volume117
Issue number29
DOIs
StatePublished - Jul 16 2013
Externally publishedYes

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