Nucleation in Bulk and Dispersed Water Application to Freezing of Foods

Ice Nucleation in Bulk and Dispersed Water Application to Freezing of Foods 

Daniele Clausse, Jean-Louis Lanoiselle, and Said Toumi 

A way to preserve vegetables vs. time is first to blanch them and afterwards to cool them in order to transform available liquid water into ice. This process is called freezing and has been established as an excellent method for preserving high quality in foods (Reid, 1983). Nucleation (formation of ice crystals) and crystal growth are the two major thermal events of the 

Water Properties of Food, Pharmaceutical, and Biological Materials 

Let us consider a sample of water volume V that is submitted to a regular cooling. To initiate the freezing it is necessary to get an ice embryo that is 

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