Basic Theory of Ice Crystallization Based on Water Molecular Structure and Ice Structure

被引：1
作者：
Zheng, Ouyang [1 ]
Zhang, Li [1 ]
Sun, Qinxiu [1 ,2 ]
Liu, Shucheng [1 ]
机构：
[1] Guangdong Ocean Univ, Coll Food Sci & Technol, Guangdong Prov Engn Technol Res Ctr Seafood, Guangdong Prov Key Lab Aquat Prod Proc & Safety,Ke, Zhanjiang 524088, Guangdong, Peoples R China
[2] Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China
来源：
FOODS | 2024年 / 13卷 / 17期
基金：
中国国家自然科学基金;
关键词：
frozen food; ice crystallization; water and ice crystal structure; ice crystallization characterization; PHASE-CHANGE MATERIALS; QUALITY; NUCLEATION; CLUSTERS; STABILITY; DYNAMICS; PROTEIN; FIELDS; FOODS; DSC;
D O I：
10.3390/foods13172773
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Freezing storage is the most common method of food preservation and the formation of ice crystals during freezing has an important impact on food quality. The water molecular structure, mechanism of ice crystal formation, and ice crystal structure are elaborated in the present review. Meanwhile the methods of ice crystal characterization are outlined. It is concluded that the distribution of the water molecule cluster structure during the crystallization process directly affects the formed ice crystals' structure, but the intrinsic relationship needs to be further investigated. The morphology and distribution of ice crystals can be observed by experimental methods while simulation methods provide the possibility to study the molecular structure changes in water and ice crystals. It is hoped that this review will provide more information about ice crystallization and promote the control of ice crystals in frozen foods.
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页数：19
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