Earticle

초록

영어

The principal objective of this study was to investigate changes in ice dendrite size during the freezing of tuna, inorder to formulate a mathematical model of ice dendrite size. The tuna was frozen via a uni-directional heat transfer.Thermogram analysis allowed us to determine the position of the freezing front versus time, which is referred to as thefreezing front rate. The morphology of the ice dendrites was assessed via scanning electron microscopy after freeze-drying,and the retained pore size was measured as ice dendrites. We noted that the mean size of ice dendrites increased with thedistance to the cooling plate; however, it decreased with reductions in the cooling rate and the cooling temperature. Inaddition, shorter durations of the freeze-drying process decreased the freezing front rate, resulting in a larger size of the icedendrite pores that operate as water vapor sublimation channels. According to our results, we could derive a linear regressionas an empirical mathematical model equation between the ice dendrite size and the inverse of the freezing front rate.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Mi Jung Choi [ Animal Resouces Research Center, Konkuk University, Seoul 143-701, Korea ]
• Geun Pyo Hong [ Animal Resouces Research Center, Konkuk University, Seoul 143-701, Korea ]
• Dae Sik In [ Animal Resouces Research Center, Konkuk University, Seoul 143-701, Korea ]
• Sang Gi Min [ Animal Resouces Research Center, Konkuk University, Seoul 143-701, Korea ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664