Freezing and Ice Structure Formed in Protein Gels.
Ice structure was photographically analyzed for frozen soy protein curd and egg albumin gel frozen under various conditions. Dendritic ice structure was observed growing from the cooling plate parallel to the direction of the heat flux. The change in the ice structure size was analyzed at different locations from the cooling plate in the plane perpendicular to the direction of heat flux. In accordance with the theoretical relationship proposed by us before, the mean ice structure size was inversely proportional to the moving speed of the freezing front and the proportionality constant was not very much different from the diffusion coefficient of water, showing the important role of the molcular diffusion mechanism in the process of ice crystal growth. For the freezing accompanied with supercooling, the ice structure became very small, reflecting the very rapid moving speed of the freezing front when supercooling ceased. The theoretical model by us had advantages over the models proposed in the literature for its simple theoretical basis and wider applicability.
a Department of Agricultural Chemistry , The University of Tokyo , Bunkyo-ku, Tokyo 113 , Japan.
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Miyawaki
a Department of Agricultural Chemistry , The University of Tokyo , Bunkyo-ku, Tokyo 113 , Japan.
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Abe
a Department of Agricultural Chemistry , The University of Tokyo , Bunkyo-ku, Tokyo 113 , Japan.
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Yano