Ice crystal

A good compilation of the functions of fats in various food products is available (26). Some functions are quite subtle, eg, fats lend sheen, color, color development, and crystallinity. One of the principal roles is that of texture modification which includes viscosity, tenderness (shortening), control of ice crystals, elasticity, and flakiness, as in puff pastry. Fats also contribute to moisture retention, flavor in cultured dairy products, and heat transfer in deep fried foods. For the new technology of microwave cooking, fats assist in the distribution of the heating patterns of microwave cooking. 

Ice formation is both beneficial and detrimental. Benefits, which include the strengthening of food stmctures and the removal of free moisture, are often outweighed by deleterious effects that ice crystal formation may have on plant cell walls in fmits and vegetable products preserved by freezing. Ice crystal formation can result in partial dehydration of the tissue surrounding the ice crystal and the freeze concentration of potential reactants. Ice crystals mechanically dismpt cell stmctures and increase the concentration of cell electrolytes which can result in the chemical denaturation of proteins. Other quaHty losses can also occur (12). 

Equipment for food freezing is designed to maximize the rate at which foods are cooled to —18° C to ensure as brief a time as possible in the temperature zone of maximum ice crystal formation (12,13). This rapid cooling favors the formation of small ice crystals which minimize the dismption of ceUs and may reduce the effects of solute concentration damage. Rapid freezing requires equipment that can deHver large temperature differences and/or high heat-transfer rates. 

Cloud Seeding. In 1947, it was demonstrated that silver iodide could initiate ice crystal formation because, in the [ -crystalline form, it is isomorphic with ice crystals. As a result, cloud seeding with silver iodide has been used in weather modifications attempts such as increases and decreases in precipitation (rain or snow) and the dissipation of fog. Optimum conditions for cloud seeding are present when precipitation is possible but the nuclei for the crystalliza tion of water are lacking. 

The ice crystals must be separated from the saline solution surrounding them, and washed with freshwater. This is accompHshed by a downward countercurrent flow of a small amount of freshwater through the ice slurry in the washer—melter unit. Keeping that unit at about 0°C limits the needed pressure rise by the compressor to only about 130—260 Pa, and an auxiUary refrigerator is often used to compensate for heat gains from the ambient and the compression. 

Sublimation of ice crystals to water vapor under a very high vacuum, about 67 Pa (0.5 mm Hg) or lower, removes the majority of the moisture from the granulated frozen extract particles. Heat input is controlled to assure a maximum product end point temperature below 49°C. Freeze drying takes significantly longer than spray drying and requires a greater capital investment. 

Freeze Crystallization. Freezing may be used to form pure ice crystals, which are then removed from the slurry by screens sized to pass the fine sohds but to catch the crystals and leave behind a more concentrated slurry. The process has been considered mostly for solutions, not suspensions. However, freeze crystallization has been tested for concentrating orange juice where sohds are present (see Fruit juices). Commercial apphcations include fmit juices, coffee, beer, wine (qv), and vinegar (qv). A test on milk was begun in 1989 (123). Freeze crystallization has concentrated pulp and paper black hquor from 6% to 30% dissolved sohds and showed energy savings of over 75% compared with multiple-effect evaporation. Only 35—46 kJ/kg (15—20 Btu/lb) of water removed was consumed in the process (124). 

The cloudiness of ordinary ice cubes is caused by thousands of tiny air bubbles. Air dissolves in water, and tap water at 10°C can - and usually does - contain 0.0030 wt% of air. In order to follow what this air does when we make an ice cube, we need to look at the phase diagram for the HjO-air system (Fig. 4.9). As we cool our liquid solution of water -i- air the first change takes place at about -0.002°C when the composition line hits the liquidus line. At this temperature ice crystals will begin to form and, as the temperature is lowered still further, they will grow. By the time we reach the eutectic three-phase horizontal at -0.0024°C we will have 20 wt% ice (called primary ice) in our two-phase mixture, leaving 80 wt% liquid (Fig. 4.9). This liquid will contain the maximum possible amount of dissolved air (0.0038 wt%). As latent heat of freezing is removed at -0.0024°C the three-phase eutectic reaction of... 

Fig. 9.2. The excellent crystallographic matching between silver iodide and ice makes silver iodide a very potent nucleating agent for ice crystals. When clouds at sub-zero temperatures are seeded with Agl dust, spectacular rainfall occurs.

As time goes on, the ultimate resolution of the SEM operated in these modes will probably level out near 1 nm. The major growth of SEMs now seems to be in the development of specialized instruments. An environmental SEM has been developed that uses differential pumping to permit the observation of specimens at higher pressures. Photographs of the formation of ice crystals have been taken and the instrument has particular application to samples that are not vacuum compatible, such as biological samples. 

Clouds cover roughly two-thirds of our earth s surface and play an important role in influencing global climate by affecting the radiation budget. Cirrus clouds are one example of a cloud type whose optical properties are not accurately known. Cirrus clouds form in the upper troposphere and are composed almost exclusively of non-spherical ice crystal particles. The impact of cloud coverage on dispersion of pollution in the atmosphere is an area of great concern and intensive study. 

Freeze-drying, like all drying processes, is a method to separate liquid water from a wet solid product or from a solution or dispersion of given concentration. However, the main difference is that the liquid water is separated by solidification (i.e., the formation of ice crystals) and subsequent vacuum sublimation instead of evaporation. This allows a drying at subzero temperatures which can be advantageous in case of heat-sensitive products. There are two general applications... 

The molecular structure and dynamics of the ice/water interface are of interest, for example, in understanding phenomena like frost heaving, freezing (and the inhibition of freezing) in biological systems, and the growth mechanisms of ice crystals. In a series of simulations, Haymet and coworkers (see Refs. 193-196) studied the density variation, the orientational order and the layer-dependence of the mobilitity of water molecules. The ice/water basal interface is found to be a relatively broad interface of about... 

Y. Furukawa, H. Nada. Anisotropic surface melting of an ice crystal and its relationship to growth forms. J Phys Chem B 707 6167, 1997. 

H. Nada, Y. Furukawa. Anisotropic growth kinetics of ice crystals from water studied by molecular dynamics simulation. J Cryst Growth 169 581, 1996. 

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