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Food crystallization ripening

Ostwald ripening (recrystallization) can also occur in these systems. It is a phenomenon by which dispersed crystals smaller than a critical size decrease in size as those larger than the critical size grow, and it can be either diffusion or surface-attachment limited. The food science literature contains several examples of diffusion-limited Ostwald ripening in aqueous carbohydrate solutions (model ice creams) [88 92]. A common feature of these reports is that no increase in ice crystal size is observed below T. ... [Pg.154]

See other pages where Food crystallization ripening is mentioned: [Pg.54]    [Pg.681]    [Pg.47]    [Pg.60]    [Pg.555]    [Pg.289]    [Pg.292]    [Pg.298]    [Pg.159]    [Pg.250]    [Pg.223]   
See also in sourсe #XX -- [ Pg.298 , Pg.299 , Pg.300 , Pg.301 , Pg.302 ]



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