A NEW POPULATION BALANCE MODEL FOR ICE RECRYSTALLIZATION IN ICE CREAM DURING LONG-TERM STORAGE

被引：1

作者：

Ndoye, Fatou Toutie ^{[1
]}

Mercier, Samuel ^{[2
]}

Alvarez, Graciela ^{[1
]}

机构：

[1] Irstea, Refrigerat Proc Engn Res Unit, 1 Rue Pierre Gilles de Gennes CS 10030, F-92761 Antony, France

[2] Univ Sherbrooke, Dept Chem & Biotechnol Engn, 2500 Univ Blvd, Sherbrooke, PQ J1K 2R1, Canada

来源：

4TH IIR INTERNATIONAL CONFERENCE ON SUSTAINABILITY AND THE COLD CHAIN | 2016年

关键词：

Ice cream; Ice crystals; Recrystallization; Population balance; Storage; SIZE; DISTRIBUTIONS;

D O I：

10.18462/iir.iccc.2016.0058

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

A new modelling approach was developed, which couples the population and energy balance models, for describing ice crystal growth and dissolution rates with individual parameters by including the instantaneous dissolution of crystals smaller than a critical size. The aim was to describe ice crystal size evolving during ice cream storage and to determine the limiting process between growth and dissolution. Comparison between modelling results and experimental measurements for ice crystal size in ice cream stored at temperatures between -5 and -18 degrees C during 104 days shows a good agreement. Simulation results show that ice crystal dissolution controls the recrystallization at the beginning of storage, after which both growth and dissolution rates decrease.

引用

页码：442 / 448

页数：7

共 15 条

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