Freezing rate simulation as an aid to reducing crystallization damage in foods.

@article{Sanz1999FreezingRS,
  title={Freezing rate simulation as an aid to reducing crystallization damage in foods.},
  author={Pedro D. Sanz and C de Elvira and Miriam N. Martino and Noemi E. Zaritzky and Laura Otero and Juan Antonio Carrasco},
  journal={Meat science},
  year={1999},
  volume={52 3},
  pages={275-8}
}
In food freezing processes the presence of large ice crystals is a serious drawback when a good final quality of the product is desired. To study the size and distribution of those crystals, a large piece of pork muscle has been frozen by liquid nitrogen evaporation. A mathematical model to simulate different cooling rates at the surface of the product was… CONTINUE READING