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B. Woinet ; J. Andrieu ; Marylène Laurent | 1998Textural or organoleptic quality of frozen foods is strongly related to to freezing operating conditions which govern the ice crystal size. During this work, gelatin gel was used as a model food and was frozen in a freezing device which ensured [...]
article/chapitre/communication
B. Woinet ; J. Andrieu ; Marylène Laurent ; S. Min | 1998Frozen gelatin gels were freeze-dried, then sliced, microphotographed and analyzed with image analysis software. A mean ice crystal size was determined at different locations inside the gel for many operating conditions and different gelatin con[...]
