article/chapitre/communication

Experimental and theoretical study of model food freezing. Part II. Characterization and modelling of the ice crystal size

B. Woinet ; J. Andrieu ; Marylène Laurent ; S. Min | 1998

Frozen 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[...]

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