| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277864 | Journal of Food Engineering | 2012 | 9 Pages |
Abstract
⺠Ice crystal size online measurement by FBRM in sorbets containing up to 40% of ice. ⺠We study the effect of freezing conditions on ice crystal size and draw temperature. ⺠Low refrigerant temperatures increase ice nucleation and reduced ice crystal size. ⺠Low mix flow rates reduce draw temperature as there is more time for heat removal. ⺠High dasher speeds slightly reduce ice crystal size due to secondary nucleation.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Marcela Arellano, Hayat Benkhelifa, Denis Flick, Graciela Alvarez,