We acknowledge the Carver Charitable Trust for financial assistance. A portion of this work was carried out at the Ames Laboratory which is operated for the U.S. Department of Energy by Iowa State University under Contract W-7405-Eng-82, supported by the director of Energy Research, Office of Basic Energy Sciences. The laboratory assistance of Linfeng Wang and Maria Ambert Sanchez is greatly appreciated.
Dynamics of Solidification in 2% Corn Starch-Water Mixtures: Effect of Variations in Freezing Rate on Product Homogeneity
Version of Record online: 26 AUG 2006
Journal of Food Science
Volume 61, Issue 4, pages 760–765, July 1996
How to Cite
MASHL, S. J., FLORES, R. A. and TRIVEDI, R. (1996), Dynamics of Solidification in 2% Corn Starch-Water Mixtures: Effect of Variations in Freezing Rate on Product Homogeneity. Journal of Food Science, 61: 760–765. doi: 10.1111/j.1365-2621.1996.tb12199.x
Journal Paper No. J-16454 of the Agriculture & Home Economics Experiment Station, Ames, Iowa. Project No. 3326.
- Issue online: 26 AUG 2006
- Version of Record online: 26 AUG 2006
- Ms received 6/29/95; revised 1/19/96; accepted 1/23/96.
- solidification dynamics;
- corn starch;
- freezing rate;
- product homogeneity;
- directional solidification
Directional solidification studies of gelatinized corn starch-water mixtures were undertaken in order to examine, in situ, the freezing behavior of this food model. The solidification rate was controlled by varying sample cell velocity as it moved from a 25°C hot stage to a -25°C cold stage. While freezing at cell velocities ≤7.5 μm/sec, starch granules were alternately pushed or entrapped by the advancing solid-liquid interface producing a segregated structure consisting of alternating high-starch and low-starch bands. At a cell velocity of 10 μm/sec, the frozen product was homogeneous. The relationship between the solid-liquid interface velocity and segregation behavior was quantified and compared to an existing model of particle-interface interactions.