Role of agitation in the freezing process of liquid foods using sucrose aqueous solution as a model liquid
Role of agitation in the freezing process of liquid foods using sucrose aqueous solution as a model liquid
复制标题
DOI：
10.1016/j.jfoodeng.2022.111100
复制
发表时间：
2022-04
影响因子：
5.5
通讯作者：
Hayato Masuda;Tomohiro Ryuzaki;H. Iyota
中科院分区：
文献类型：
--
作者：
Hayato Masuda;Tomohiro Ryuzaki;H. Iyota
搅拌是冰淇淋生产和液体食品悬浮冷冻浓缩等过程中经常遇到的问题。本研究考察了搅拌速度对蔗糖水溶液冻结过程的影响，作为开发搅拌和冻结过程的初步研究。采用了带锚式叶轮的间歇式冷冻机。在较高的搅拌速度下，冷冻样品在较低的温度下开始熔化。随着雷诺数的增大，过冷程度有增大的趋势。换句话说，可以根据搅拌操作来控制作为随机现象的过冷现象。此外，冰晶成核和生长的时间尺度取决于搅拌速度。由此可见，搅拌操作对间歇式冷冻机对蔗糖水溶液的冷冻过程影响较大。
Agitation is often encountered in various processes, such as ice cream manufacture and suspension freeze-concentration of liquid food. This study investigated the effect of agitation speed on the freezing process of an aqueous sucrose solution as a preliminary investigation for the development of processes that include both agitation and freezing. A batch-type freezer with an anchor impeller was used. Frozen samples at a higher agitation speed started to melt at a lower temperature. In addition, the degree of supercooling tended to increase along with the Reynolds number. In other words, it is possible to control the supercooling phenomenon, which is regarded as a stochastic phenomenon, based on the agitation operation. Furthermore, the time scale for the nucleation and growth of ice crystals depended on the agitation speed. Thus, it was concluded that the agitation operation significantly affects freezing process of sucrose aqueous solution with the batch-type freezer.