Inverse Relationship Between Ice Nucleation and Ice Growth Rates in Frozen Foods

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2024-09-11 DOI:10.1007/s11483-024-09881-3

Martin Zalazar, Shriya Jitendra Kalburge, Yining Zhang, Ran Drori

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Abstract

According to a USDA report, $161 billion worth of food products was not available for human consumption in 2010 due to food loss. One potential way to reduce food loss is to prevent damage to the food product during the freezing process. This study presents quantitative measurements of the two primary processes involved in freezing of foods: ice nucleation and ice growth. Using a newly developed micro-thermography system, we measured in-situ ice nucleation and growth rates. We found that ice nucleation rates in beef and zucchini were significantly higher than those in broccoli and potato, whereas ice growth was faster in broccoli and potato compared to beef and zucchini. Thus, ice nucleation and ice growth in the foods tested here, were found to be opposing processes. By analyzing the chemical composition of these foods, we applied established crystal growth and nucleation principles to explain the reasons causing the inverted relationship between ice nucleation and ice growth. Therefore, designing a customized freezing process for each food product will lead to improved quality of the product, thereby limiting food loss.

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冷冻食品中冰成核与冰生长速度之间的反比关系

根据美国农业部的一份报告，2010 年有价值 1,610 亿美元的食品因食品损耗而无法供人类消费。减少食品损失的一个潜在方法是防止食品在冷冻过程中受损。本研究介绍了食品冷冻过程中两个主要过程的定量测量结果：冰成核和冰生长。我们使用新开发的微型热成像系统测量了原位冰的成核率和生长率。我们发现，牛肉和西葫芦中冰的成核率明显高于西兰花和马铃薯，而西兰花和马铃薯中冰的生长速度则快于牛肉和西葫芦。因此，在这里测试的食物中，冰的成核和冰的生长是相反的过程。通过分析这些食品的化学成分，我们运用已有的晶体生长和成核原理，解释了造成冰成核和冰生长之间反向关系的原因。因此，为每种食品设计定制的冷冻过程将提高产品质量，从而减少食品损失。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.