A generalized correlation of solute inclusion in ice formed from aqueous solutions and food liquids on sub-cooled surface

Authors

  • Ping Chen,

    1. Food Science and Process Engineering Group, Department of Chemical and Materials Engineering, The University of Auckland, Private Bag 92019, Auckland, New Zealand
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  • Xiao Dong Chen

    Corresponding author
    1. Food Science and Process Engineering Group, Department of Chemical and Materials Engineering, The University of Auckland, Private Bag 92019, Auckland, New Zealand
    • Food Science and Process Engineering Group, Department of Chemical and Materials Engineering, The University of Auckland, Private Bag 92019, Auckland, New Zealand
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Abstract

Solute inclusion in an ice layer formed on a smooth stainless steel surface under sub-cooled flow conditions has been studied experimentally. The effects of ice growth rate, solution velocity and bulk concentration of solute on the solute inclusion in the ice layer have been investigated using a controlled flow surface crystallizer (CFSC). For several aqueous solutions (sucrose, NaCI, glycol, fructose), food liquids (skim milk, whole milk, orange juice) and particulate suspension (potato starch particles), the effective molecular weights were calculated and their effects on solid inclusion determined. This effect was then conveniently related to the freezing point depression (FPD) of each liquid tested. A generalized empirical correlation has been established for all the liquids tested.

Abstract

On a étudié de manière expérimentale l'inclusion de soluté dans une couche de glace formée sur une surface d'acier lnoxydable lisse dans des conditions d'écoulement sous-refroidies. Les effets de la vitesse de croissance de la glace, de la vitesse de la solution et de la concentration en masse du soluté sur l'introduc-tion de soluté dans la couche de glace ont été étudiés à l'aide d'un cristallisoir à surface d'écoulement contrôlé (CFSC). Pour plusieurs solutions aqueuses (sucrose, NaCI, glycol, fructose), liquides alimentaires (lait écrérné, lait entier, jus d'orange) et une suspension de particules (particules d'amidon de pomme de terre), on a calculé les poids moléculaires effectifs et déterminé leurs effets sur l'introduction de solides. Cet effet est par la suite facilement relié à la dépression du point de congélation (FPD) de chaque liquide testé Une corrélation empirique généralisée a été établie pour tous les liquides testés.

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