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.
引用
收藏
页数：19
相关论文
共 65 条
  • [21] Ice Ic without stacking disorder by evacuating hydrogen from hydrogen hydrate
    Komatsu, Kazuki
    Machida, Shinichi
    Noritake, Fumiya
    Hattori, Takanori
    Sano-Furukawa, Asami
    Yamane, Ryo
    Yamashita, Keishiro
    Kagi, Hiroyuki
    [J]. NATURE COMMUNICATIONS, 2020, 11 (01)
  • [22] On the possibility of the existence of a new ice phase under negative pressures
    Kosyakov, VI
    Shestakov, VA
    [J]. DOKLADY PHYSICAL CHEMISTRY, 2001, 376 (4-6) : 49 - 51
  • [23] Upscaling ice crystal growth dynamics in snow: Rigorous modeling and comparison to 4D X-ray tomography data
    Krol, Quirine
    Loewe, Henning
    [J]. ACTA MATERIALIA, 2018, 151 : 478 - 487
  • [24] Kuhn Michael, 2008, P3, DOI 10.1007/978-3-540-74335-4_1
  • [25] Thermal analysis of melting and freezing processes of phase change materials (PCMs) based on dynamic DSC test
    Li, Lu
    Yu, Hang
    Wang, Xu
    Zheng, Shiling
    [J]. ENERGY AND BUILDINGS, 2016, 130 : 388 - 396
  • [26] Physical Dynamics of Ice Crystal Growth
    Libbrecht, Kenneth G.
    [J]. ANNUAL REVIEW OF MATERIALS RESEARCH, VOL 47, 2017, 47 : 271 - 295
  • [27] Glass transitions as affected by food compositions and by conventional and novel freezing technologies: A review
    Mahato, Swati
    Zhu, Zhiwei
    Sun, Da-Wen
    [J]. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2019, 94 : 1 - 11
  • [28] Sucrose solution freezing studied by magnetic resonance imaging
    Mahdjoub, R
    Chouvenc, P
    Seurin, MJ
    Andrieu, J
    Briguet, A
    [J]. CARBOHYDRATE RESEARCH, 2006, 341 (04) : 492 - 498
  • [29] Structure of ice crystallized from supercooled water
    Malkin, Tamsin L.
    Murray, Benjamin J.
    Brukhno, Andrey V.
    Anwar, Jamshed
    Salzmann, Christoph G.
    [J]. PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA, 2012, 109 (04) : 1041 - 1045
  • [30] Recent progress on our understanding of water around biomolecules
    Michalarias, I
    Gao, XL
    Ford, RC
    Li, JC
    [J]. JOURNAL OF MOLECULAR LIQUIDS, 2005, 117 (1-3) : 107 - 116
1234567