모델 식품으로 젤라틴 매트릭스에서 동결과정에 따른 얼음 결정체 변화

• 발행기관: 한국축산식품학회
• 저자명: 민상기 홍근표 최미정
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제28권 제3호, 312~318쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2008.08.31

영문 초록

The objective of this study was to investigate the changes in ice dendrite size during freezing process in gelatin matrix as a model food system in order to provide mathematical relation between freezing condition and ice dendrite size. Gelatin gel as a model matrix was frozen in unidirectional Neumann`s type of heat transfer. The thermograms` analysis allowed to determine the freezing temperature of the sample, the position of the freezing front versus time, and thus, freezing front rate. The morphology of ice dendrites was observed by scanning electron microscopy after freeze-drying. We observed that the means size of ice dendrite increased with the distance to the cooling plate; however, it decreased with the cooling rate and the cooling temperature. In addition, the shorter durations of the freeze-drying process was shorter decreeing the decreased the freezing front rate, resulted in their resulting in a larger pore size of the ice dendrite pores for the sublimation channel of that operate as water vapor sublimation channels. From these results, we could derive a linear regression as an empirical mathematical model equation between the ice dendrite size and the inverse of freezing front rate.

키워드

gelatin matrix freezing ice crystal size freeze-drying heat transfer