Role of agitation in the freezing process of liquid foods using sucrose aqueous solution as a model liquid
2022
Masuda, Hayato | Ryuzaki, Tomohiro | Iyota, Hiroyuki
Agitation is often encountered in various processes, such as ice cream manufacture and suspension freeze-concentration of liquid food. This study investigated the effect of agitation speed on the freezing process of an aqueous sucrose solution as a preliminary investigation for the development of processes that include both agitation and freezing. A batch-type freezer with an anchor impeller was used. Frozen samples at a higher agitation speed started to melt at a lower temperature. In addition, the degree of supercooling tended to increase along with the Reynolds number. In other words, it is possible to control the supercooling phenomenon, which is regarded as a stochastic phenomenon, based on the agitation operation. Furthermore, the time scale for the nucleation and growth of ice crystals depended on the agitation speed. Thus, it was concluded that the agitation operation significantly affects freezing process of sucrose aqueous solution with the batch-type freezer.
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