Ice, crystal growth

Ice Crystal Growth. In order to quantify these results for the production of large disc and spherical crystals, seversd batch experiments on 6% lactose solutions were undertaken. The experimental conditions and results are shown in Table II. In these experiments, nuclei were generated at -2.5 C (except for Run Sa at -4.0°C) and input to the batch crystallizer controlled at various refirigerant temperatures. As these crystals grew, the total crystal surface area was controlled manually in order to maintain a heat balance for a constant value of the refrigerant temperature. Slurry removal rate for these experiments... 

Table n. Batch Ice Crystal Growth Conditions and Results Under Heat Equilibrium in 6% Lactose... 

The air cell stabilizing effect of agglomerated fat globules, promoted by emulsifiers and the ice-crystal-growth-controlling effect of hydrocoiloid stabilize the foam structure of ice cream to a great extent. This is evident by melt down analysis (see section 5.2) of ice cream exposed to heat shock. 

Ice Crystal Growth Freeze Concentration Increased Ionic Strength Protein Aggregation ... 

Some Basic Physical Principles Related to Ice Formation and Ice Crystal Growth... 

A third characteristic of THPs is their effect on the geometry of the new ice that forms in their presence (Raymond et al., 1986). Ice crystal growth is very different from that observed... 

Trgo, C., Koxholt, M., and Kessler, H.G. (1999). Effect of freezing point and texture regulating parameters on the initial ice crystal growth in ice cream. J. Dairy Sci. 82(3), 460 65. 

Fig. 7 Variation in time and temperature for nucleation and ice crystal growth within multiple vials of a single batch.

C in the presence of ice crystals, did not show that any conformational changes in the proteins occurred under conditions where the protein was functioning, i.e., preventing ice crystal growth at - 0.2°C (Table XII). 

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