Effect of solute on the nucleation and propagation of ice

Using the emulsion technique, we have studied nucleation of ice in aqueous solutions containing silver iodide or Pseudomonas syringae. Using a Differential Scanning Calorimeter (DSC), we determined characteristic temperatures of nucleation, and also rates of nucleation at selected temperatures. The freezing point depression induced by added solute is linearly related to the lowering of both homogeneous and heterogeneous nucleation temperature. Nucleation kinetics depend on a fifth power function of the temperature. Solute is found to affect the parameters of this relationship in different ways, dependent upon the nature of the catalytic site for ice nucleation. We have also studied the effect of composition on the linear propagation velocity (LPV) of ice in undercooled solutions contained in a U-tube. We have determined velocities in a range of concentrations of sugar solution at the same undercooling, and also as a function of undercooling. The role of added polymer has also been investigated. It is affected by the sugar concentration.

Ionic diffusion in frozen starch gels

Quality changes in food frozen by different conditions and at different storage temperatures were demonstrated using a model system. A frozen starch gel represents a frozen food matrix, and ions in the external medium represent the reactant molecules. We determined the effective diffusion rates of Zn+2 ions into frozen starch gel cylinders that were frozen at different freezing rates. The diffusion was performed at -8 degrees and -15 degrees C. The amounts of ion diffused were determined by atomic absorption, whilst the structure of the frozen samples could be simultaneously determined by scanning electron microscopy. The effective diffusion rates were found to correlate with the amount of unfrozen portion of the samples. This suggests that ions move mainly through the unfrozen portion around the ice crystals. Fast- and slow-frozen samples exhibited significantly different effective diffusion rates at -15 degrees C, which might be due to differences in size and orientation of ice crystals. Zn+2 ions moved slower at -15 degrees C than at -8 degrees C.

Phase volume measurements using magnetic resonance imaging

The phase distribution of components in both model and actual food systems has been quantified using Magnetic Resonance Imaging. We present measurements of effective moisture diffusivities, vertical mass distributions in foams, and crystallization of water and lipid components. The interpretation of this information allows one to quantify the interactions of various components and structural features within a sample. These measurements are made noninvasively and nondestructively and can be repeated over time to obtain information on the dynamics of the system.