Engineering › Mechanics of Materials

Freezing and Crystallization Processes

Works Count: 31432

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Description

This cluster of papers focuses on the application of freeze desalination and concentration techniques, including progressive freeze-concentration, eutectic freeze crystallization, and membrane distillation, for water treatment, wastewater management, and food processing. The use of LNG cold energy and scraped surface heat exchangers is explored to enhance the efficiency of these processes.

Keywords

Freeze Desalination; Concentration; Wastewater Treatment; Ice Morphology; Cryoconcentration Technology; Membrane Distillation; LNG Cold Energy; Progressive Freeze-Concentration; Eutectic Freeze Crystallization; Scraped Surface Heat Exchanger

High pressure freezing comes of age.

1989-01-01

Daniel Studer , Martin Michel , Michael Müller

High pressure freezing permits the successful cryoimmobilization of thick biological specimens (up to approx. 500 microns). A very high yield of adequately frozen specimens, in which no segregation patterns due … High pressure freezing permits the successful cryoimmobilization of thick biological specimens (up to approx. 500 microns). A very high yield of adequately frozen specimens, in which no segregation patterns due to ice crystal formation is apparent after freeze-substitution or freeze-fracturing, is obtained with suspensions of microorganisms as well as plant and animal tissue. This very high yield is attributed to an optimized transfer of pressure and cold to the biological specimen. This is achieved by replacement of extraspecimen water or buffer by 1-hexadecene, a chemically inert, hydrophobic paraffin oil of low viscosity and low surface tension.

Separation of Freezing- and Drying-Induced Denaturation of Lyophilized Proteins Using Stress-Specific Stabilization

1993-06-01

John F. Carpenter , Steven J. Prestrelski , Tsutomu Arakawa

Handbook of Industrial Crystallization

2002-01-01

Allan S. Myerson

The structure of an inhibitor of cholesterol biosynthesis isolated from barley.

1986-08-01

Asaf A. Qureshi , W. C. Burger , David M. Peterson +1 more

Purification of the oily, nonpolar fraction of high protein barley (Hordeum vulgare L.) flour by high pressure liquid chromatography yielded 10 major components, two (I, 11) of which were potent … Purification of the oily, nonpolar fraction of high protein barley (Hordeum vulgare L.) flour by high pressure liquid chromatography yielded 10 major components, two (I, 11) of which were potent inhibitors of cholesterogenesis in vivo and in vitro.The addition of purified inhibitor I (2.5-20 ppm) to chick diets significantly decreased hepatic cholesterogenesis and serum total and low density lipoprotein cholesterol and concomitantly increased lipogenic activity.The high resolution mass spectrometric analysis and measurement of different peaks of inhibitor I gave a molecular ion at m/e 424 (CZsH4,O2) and main peaks at m/e 205,203, and 165 corresponding to C13H1702, C13H1602, and C,,H1302 moieties, respectively.which are characteristic of d-a-tocotrienol.This identification was confirmed against synthetic samples.The tocotrienols are widely distributed in the plant kingdom and differ from tocopherols (vitamin E) only in three double bonds in the isoprenoid chain which appear to be essential for the inhibition of cholesterogenesis.

Physical Chemistry of Foods

2002-10-08

P. Walstra

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions … Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, b

Fundamentals of Food Process Engineering

1999-01-01

Romeo T. Toledo

Quantitative Evaluation of Experimental Results an the Heterogeneous Freezing Nucleation of Supercooled Liquids

1971-04-01

Gabor Vali

Freezing experiments using large numbers of small drops are frequently used for the study of both homogeneous and heterogeneous nucleation of water and of other substances. For heterogeneous nucleation, the … Freezing experiments using large numbers of small drops are frequently used for the study of both homogeneous and heterogeneous nucleation of water and of other substances. For heterogeneous nucleation, the spread in the observed freezing temperatures of drops has been shown to arise from the presence of nuclei of different activities in the sample. In the past no quantitative assessment of the nucleus content could be given independent of the drop sizes used. It is shown in this paper that from the observed freezing temperatures of the drops one can derive both a differential and a cumulative nucleus spectrum. The differential spectrum represents the concentrations of nuclei which are active at specific temperatures and the cumulative spectrum represents the concentrations of nuclei active at all temperatures warmer than the selected temperature. The accuracies of the derived spectra were examined by Monte Carlo simulation and are shown to be such that the concentrations are reliable to within factors of 2–4. The dependence of the average freezing temperature on drop volume is shown in general to be determined by the shape of the nucleus spectrum but is approximately exponential for many spectra.

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Prediction of the effect of temperature on water sorption isotherms of food material

1976-04-01

HÉCTOR A. IGLESIAS , J. Chirife

Summary An empirically modified two‐parameter multilayer adsorption equation is shown to take into account the effect of temperature on the water sorption isotherms of some food materials. Characteristic parameters of … Summary An empirically modified two‐parameter multilayer adsorption equation is shown to take into account the effect of temperature on the water sorption isotherms of some food materials. Characteristic parameters of the sorption equation for each food tested are presented. The equation should be of value in predicting the shelf life behaviour of food products at different storage temperatures.

Ice Cream Structural Elements that Affect Melting Rate and Hardness

2004-01-01

M.R. Muse , Richard W. Hartel

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Introduction to Food Engineering

1984-01-01

Renu Singh , Dennis R. Heldman

Applications of computational fluid dynamics (cfd) in the food industry: a review

2002-05-01

Bin Xia , Da‐Wen Sun

Freezing point depression of NaCl-KCl-H 2 O solutions

1988-02-01

Donald L. Hall , S. Michael Sterner , Robert J. Bodnar

Microstructure of microemulsions by freeze fracture electron microscopy

1988-04-01

Werner Jahn , R. Strey

ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTMicrostructure of microemulsions by freeze fracture electron microscopyW. Jahn and R. StreyCite this: J. Phys. Chem. 1988, 92, 8, 2294–2301Publication Date (Print):April 1, 1988Publication History Published online1 … ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTMicrostructure of microemulsions by freeze fracture electron microscopyW. Jahn and R. StreyCite this: J. Phys. Chem. 1988, 92, 8, 2294–2301Publication Date (Print):April 1, 1988Publication History Published online1 May 2002Published inissue 1 April 1988https://doi.org/10.1021/j100319a039RIGHTS & PERMISSIONSArticle Views1335Altmetric-Citations277LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InReddit PDF (4 MB) Get e-Alerts

Revised equation and table for determining the freezing point depression of H2O-Nacl solutions

1993-02-01

Robert J. Bodnar

The system NaClCaCl2H2O: I. The ice liquidus at 1 atm total pressure

1990-03-01

Charles S. Oakes , Robert J. Bodnar , J.M. Simonson

Phase Diagram for the System Water–Dimethylsulphoxide

1968-12-01

Don H. Rasmussen , A.P. MacKenzie

Preservation of micro-organisms by drying; A review

2006-05-05

Carey Morgan , Novelita Olivea Herman , Peter A. White +1 more

Tables for estimating sedimentation through linear concentration gradients of sucrose solution

1967-07-01

C.R. McEwen

Gel Filtration: A Method for Desalting and Group Separation

1959-06-01

Jerker Porath , Per Flodin

Application of the Paper Partition Chromatogram to the Qualitative Analysis of Reducing Sugars

1946-08-01

S. M. PARTRIDGE

OSMOTIC CONCENTRATION OF FRUIT SLICES PRIOR TO FREEZE DEHYDRATION

1978-09-01

James G. Hawkes , James M. Flink

Organoleptic quality of freeze-dried foods can be improved by increasing the solids content of the food material to levels of 25–35%. This also results in a reduction of the water … Organoleptic quality of freeze-dried foods can be improved by increasing the solids content of the food material to levels of 25–35%. This also results in a reduction of the water load to the freeze-drier, which greatly improves the economics of the process. For solid foods, such as fruit slices, the increase in solids concentration is achievable by an osmosis process. Sucrose has generally been the solute of choice, but economic considerations are indicating that the suitability of new osmosis solutes should be evaluated. Several mixed osmosis solutes were evaluated for their effectiveness in concentrating apple slices prior to freeze-drying. Kinetics of water loss and solute uptake were determined for solutions of differing composition and concentration. Several of the osmotically preconcentrated freeze-dried apple slices were evaluated for organoleptic acceptability.

Ice Morphology: Fundamentals and Technological Applications in Foods

2009-10-21

Guillermo Petzold , José Miguel Aguilera

Simplified apparatus and procedure for freezing-point determinations upon small volumes of fluid

1955-10-01

J. A. Ramsay , Robert H. Brown

For purposes of determining the freezing-point of small volumes of aqueous solutions the difficulties of undercooling are avoided by first freezing the sample and then determining the thawing-point. Apparatus and … For purposes of determining the freezing-point of small volumes of aqueous solutions the difficulties of undercooling are avoided by first freezing the sample and then determining the thawing-point. Apparatus and procedure specially designed for simplicity of construction and operation are described. The method works best with volumes of the order of 10-3 to 10-4 mm3 and its accuracy in terms of standard deviation is ±0.003° C for freezing-point depressions of the order of 1 to 2° C.

Water crystallization and its importance to freezing of foods: A review

2011-05-07

Hossein Kiani , Da‐Wen Sun

Freezing point depression of aqueous sodium chloride solutions

1978-04-01

R.W. II Potter , Michael A. Clynne , David Brown

Emulsifying properties of proteins: evaluation of a turbidimetric technique

1978-05-01

K. N. Pearce , John Kinsella

ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTEmulsifying properties of proteins: evaluation of a turbidimetric techniqueKevin N. Pearce and John E. KinsellaCite this: J. Agric. Food Chem. 1978, 26, 3, 716–723Publication Date (Print):May 1, … ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTEmulsifying properties of proteins: evaluation of a turbidimetric techniqueKevin N. Pearce and John E. KinsellaCite this: J. Agric. Food Chem. 1978, 26, 3, 716–723Publication Date (Print):May 1, 1978Publication History Published online1 May 2002Published inissue 1 May 1978https://doi.org/10.1021/jf60217a041RIGHTS & PERMISSIONSArticle Views8983Altmetric-Citations1731LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InReddit PDF (989 KB) Get e-Alertsclose Get e-Alerts

Effect of Drying Methods with the Application of Vacuum Microwaves on the Bioactive Compounds, Color, and Antioxidant Activity of Strawberry Fruits

2009-01-26

Aneta Wojdyło , Adam Figiel , Jan Oszmiański

The objective of this study was to evaluate the application of vacuum-microwave drying (240, 360, and 480 W) in the production process of dehydrated strawberry and to compare and contrast … The objective of this study was to evaluate the application of vacuum-microwave drying (240, 360, and 480 W) in the production process of dehydrated strawberry and to compare and contrast the quality of these dehydrated strawberries in terms of their polyphenol compounds, concentration of some heat liable components, and color to that of freeze-dried, convective, and vacuum-dried strawberry. Thus, the effect of vacuum-microwave drying and other drying methods on the antioxidant activity of berries was evaluated. Whole fresh and dried fruits were assessed for phenolics (anthocyanins, flavanols, hydroxycinnamic acids, and flavonols), ascorbic acid, and antioxidant activity (all parameters were calculated on a dry matter basis). Analysis of data shows that ellagic acid and flavanol changes were affected by drying techniques and cultivar. Drying destroyed anthocyanins, flavanols, and ascorbic acid, and there was a significant decrease in antioxidant activity. The most striking result was that conventional and vacuum drying decreased antioxidant activity in both cultivars, whereas contradictory results were found for vacuum-microwave processed strawberry. This study has demonstrated that vacuum-microwave drying, especially at 240 W, can produce high-quality products, with the additional advantage of reduced processing times, compared to other processes such as freeze-drying.

Novel methods for rapid freezing and thawing of foods – a review

2002-09-01

Bing Li , Da‐Wen Sun

Synthesis of Porous Ceramics with Complex Pore Structure by Freeze‐Dry Processing

2001-01-01

Takayuki Fukasawa , Motohide Ando , Tatsuki Ohji +1 more

Porous ceramics with complex pore structure were synthesized by a freeze‐dry process. Freezing‐in of a water‐based ceramics slurry was done while controlling the growth direction of the ice. Sublimation marks … Porous ceramics with complex pore structure were synthesized by a freeze‐dry process. Freezing‐in of a water‐based ceramics slurry was done while controlling the growth direction of the ice. Sublimation marks of the ice were generated by drying under reduced pressure. Porous ceramics having a complex pore structure were obtained by sintering the green body: aligned macroscopic open pores contained micropores in their internal walls. The pore structure was substantially affected by the starting slurry concentration and sintering temperature. The pore formation mechanism is discussed in relation to these effects.

Ice-templating, freeze casting: Beyond materials processing

2013-05-21

Sylvain Deville

Abstract Abstract

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Humidity control in the laboratory using salt solutions—a review

1967-09-01

J.F. Young

Abstract The relative humidities maintained over saturated and unsaturated salt solutions and of some salt hydrate mixtures have been collated from the literature over a wide range of temperature. Results … Abstract The relative humidities maintained over saturated and unsaturated salt solutions and of some salt hydrate mixtures have been collated from the literature over a wide range of temperature. Results are presented for 38 saturated salt solutions, and details listed for salts which are recommended as suitable for humidity control. The control of humidity in the laboratory by the use of salt solutions is critically discussed.

A TECHNIQUE FOR ULTRACRYOTOMY OF CELL SUSPENSIONS AND TISSUES

1973-05-01

K. T. Tokuyasu

Ultracryotomy of fixed tissue has been investigated for a number of years but, so far, success has been limited for several reasons. The simple technique herein reported allows the ultracryotomy … Ultracryotomy of fixed tissue has been investigated for a number of years but, so far, success has been limited for several reasons. The simple technique herein reported allows the ultracryotomy not only of a variety of tissues but also of single cells in suspension, with a preservation and visualization of ultrastructural detail at least equivalent to that obtained with conventional embedding procedures. In this technique, sucrose is infused into glutaraldehyde-fixed tissue pieces before freezing for the purpose of controlling the sectioning consistency. By choosing the proper combinations of sucrose concentration and sectioning temperature, a wide variety of tissues can be smoothly sectioned. Isolated cells, suspended in a sucrose solution, are sectioned by sectioning the frozen droplet of the suspension. A small liquid droplet of a saturated or near-saturated sucrose solution, suspended on the tip of an eyelash probe, is used to transfer frozen sections from the knife edge onto a grid substrate or a water surface. Upon melting of the sections on the surface of the sucrose droplet, they are spread flat and smooth due to surface tension. When the section of a suspension of single cells melts, individual sections of cells remain confined to the small area of the droplet surface. These devices make it possible to cut wide dry sections, and to avoid flotation on dimethyl sulfoxide solutions. With appropriate staining procedures, well-preserved ultrastructural detail can be observed. The technique is illustrated with a number of tissue preparations and with suspensions of erythrocytes and bacterial cells.

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Rheological quality and stability of yog‐ice cream with added inulin

2002-05-01

Gehad M. Elnagar , G. H. A. Clowes , Carmen M. Tudorica +2 more

Research was conducted to examine the effect of inulin on the rheological and textural characteristics of yog‐ice cream desserts in relation to their sensory attributes. Addition of inulin to yog‐ice … Research was conducted to examine the effect of inulin on the rheological and textural characteristics of yog‐ice cream desserts in relation to their sensory attributes. Addition of inulin to yog‐ice cream was shown to increase viscosity of the yogurt‐ice cream mix and increase hardness of the resulting yog‐ice cream. Meltdown characteristics of the yog‐ice creams demonstrated a clear relationship between increased oligosaccharide levels and improved melting properties.

The Mechanism and Control of Yolk Formation

1965-01-01

William H. Telfer

A Quick-Freeze Method for Making Smear Slides Permanent

1953-01-01

Alan D. Conger , Lucile M. Fairchild

AbstractMany types of smear slides can be made permanent rapidly and effectively by substituting for the usual dehydration series a single-step process of freezing the slide on a block of … AbstractMany types of smear slides can be made permanent rapidly and effectively by substituting for the usual dehydration series a single-step process of freezing the slide on a block of dry ice, placing it immediately in 95% or absolute alcohol, and then mounting it. Advantages of the technic are its speed, the ease of separation of cover slip from slide with a minimum loss of cells, and the superiority of the resulting permanent slides.

An Improved Turbidimetric Analysis of Polyethylene Glycol Utilizing an Emulsifier

1967-08-01

Sidney J. Malawer , Don W. Powell

Freeze casting – A review of processing, microstructure and properties via the open data repository, FreezeCasting.net

2018-01-11

Kristen L. Scotti , David C. Dunand

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Freeze-Drying of Plant-Based Foods

2020-01-13

Sagar Bhatta , Tatjana Stevanović Janežić , Cristina Ratti

Vacuum freeze-drying of biological materials is one of the best methods of water removal, with final products of highest quality. The solid state of water during freeze-drying protects the primary … Vacuum freeze-drying of biological materials is one of the best methods of water removal, with final products of highest quality. The solid state of water during freeze-drying protects the primary structure and the shape of the products with minimal volume reduction. In addition, the lower temperatures in the process allow maximal nutrient and bioactive compound retention. This technique has been successfully applied to diverse biological materials, such as meats, coffee, juices, dairy products, cells, and bacteria, and is standard practice for penicillin, hormones, blood plasma, vitamin preparations, etc. Despite its many advantages, having four to ten times more energy requirements than regular hot air drying, freeze-drying has always been recognized as the most expensive process for manufacturing a dehydrated product. The application of the freeze-drying process to plant-based foods has been traditionally dedicated to the production of space shuttle goods, military or extreme-sport foodstuffs, and specialty foods such as coffee or spices. Recently, the market for ‘natural’ and ‘organic’ products is, however, strongly growing as well as the consumer’s demand for foods with minimal processing and high quality. From this perspective, the market for freeze-dried plant-based foods is not only increasing but also diversifying. Freeze-dried fruits and vegetables chunks, pieces, or slices are nowadays majorly used in a wide range of food products such as confectionaries, morning cereals, soups, bakeries, meal boxes, etc. Instant drinks are prepared out of freeze-dried tea, coffee, or even from maple syrup enriched with polyphenol concentrated extracts from trees. The possibilities are endless. In this review, the application of freeze-drying to transform plant-based foods was analyzed, based on the recent research publications on the subject and personal unpublished data. The review is structured around the following related topics: latest applications of freeze-drying to plant-based foods, specific technological problems that could be found when freeze-drying such products (i.e., presence of cuticle; high sugar or lipid concentration), pretreatments and intensification technologies employed in freeze-drying of plant-based foods, and quality issues of these freeze-dried products.

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Introduction to Food Engineering

2014-01-01

The Freeze-Drying of Foods—The Characteristic of the Process Course and the Effect of Its Parameters on the Physical Properties of Food Materials

2020-10-18

Dorota Nowak , Ewa Jakubczyk

Freeze-drying, also known as lyophilization, is a process in which water in the form of ice under low pressure is removed from a material by sublimation. This process has found … Freeze-drying, also known as lyophilization, is a process in which water in the form of ice under low pressure is removed from a material by sublimation. This process has found many applications for the production of high quality food and pharmaceuticals. The main steps of the freeze-drying process, such as the freezing of the product and primary and secondary drying, are described in this paper. The problems and mechanisms of each step of the freeze-drying process are also analyzed. The methods necessary for the selection of the primary and secondary end processes are characterized. The review contains a description of the effects of process conditions and the selected physical properties of freeze-dried materials, such as structural properties (shrinkage and density porosity), color, and texture. The study shows that little attention is given to the mechanical properties and texture of freeze-dried materials obtained from different conditions of the lyophilization process.

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Sorption phenomena in foods

1968-01-01

T.HEODORE P. LABUZA

Tables of the dynamic and kinematic viscosity of aqueous NaCl solutions in the temperature range 20–150 °C and the pressure range 0.1–35 MPa

1981-01-01

J. Kestin , H. Ezzat Khalifa , Robert J. Correia

Tabulated values of the dynamic and kinematic viscosity of aqueous sodium chloride solutions are given. The tables cover the temperature range 20–150 °C, the pressure range 0.1–35 MPa and is … Tabulated values of the dynamic and kinematic viscosity of aqueous sodium chloride solutions are given. The tables cover the temperature range 20–150 °C, the pressure range 0.1–35 MPa and is the concentration range 0–6 molal. It is estimated that the accuracy of the tabulated values is ±0.5%. The correlating equations from which the tables were generated are given.

Hydrotropy, solubilisation and related emulsification processes

1948-01-01

P. A. Winsor

The first page of this article is displayed as the abstract. The first page of this article is displayed as the abstract.

Freeze-drying and advanced food technology.

1975-01-01

S.A. Goldblith , L. Rey , Willy Werner Rothmayr

Precipitation: basic principles and industrial applications

1993-09-01

O. Söhnel , John Garside

Physical and chemical characteristics of precipitation systems kinetics of nucleation and crystal growth kinetics of precipitating experimental precipitation studies precipitator design practical aspects of precipitation. Physical and chemical characteristics of precipitation systems kinetics of nucleation and crystal growth kinetics of precipitating experimental precipitation studies precipitator design practical aspects of precipitation.

WATER ACTIVITY AND ITS ESTIMATION IN FOOD SYSTEMS: THEORETICAL ASPECTS

1981-01-01

Cornelis A. T. van den Berg , S. Bruin

Multi-Step Design Method for Achieving Heating Uniformity in a Domestic Microwave-Heated Freeze-Dryer with a Stationary Multi-Shelf System

2025-06-25

Jakub Chrobak , Bartłomiej Melka , Michał Stebel +7 more | Food and Bioprocess Technology

Technological Innovations in Freeze Drying: Enhancing Efficiency, Sustainability, and Food Quality

2025-06-24

Abdulla Al Faruq , Asgar Farahnaky , Mina Dokouhaki +3 more | Food Engineering Reviews

Development of herbal ice cream parameters using response surface methodology and its storage studies

2025-06-23

S Shakya , Ankur Aggarwal , Dinesh Chandra +4 more | Journal of Stored Products Research

Recovery of mouse growth hormone from E. coli inclusion bodies using a mild solubilisation and repeated freeze–thaw approach

2025-06-23

Minah Kim , Ries J. Langley , Jo K. Perry +1 more | Molecular Biology Reports

The Effect of β-Glucans from Oats and Yeasts on the Dynamics of Ice Crystal Growth in Acidophilic Ice Cream Based on Liquid Hydrolyzed Whey Concentrate

2025-06-22

Artur Mykhalevych , Galyna Polishchuk , Agata Znamirowska +3 more | Foods

Improving the texture and shelf-life of whey-based ice cream remains a key challenge in clean-label food formulation. This study investigated the effects of different stabilizing ingredients—including Cremodan SI 320 (0.6%), … Improving the texture and shelf-life of whey-based ice cream remains a key challenge in clean-label food formulation. This study investigated the effects of different stabilizing ingredients—including Cremodan SI 320 (0.6%), oat β-glucan (0.25–0.5%), and yeast β-glucan (0.25–0.5%)—on the physicochemical properties and freezing dynamics of ice cream made from liquid hydrolyzed demineralized whey concentrate. Compared to Cremodan, oat β-glucan significantly lowered the freezing point, improved overrun, and enhanced melting resistance. Yeast β-glucan led to the smallest initial ice crystals (8.49 ± 0.37 μm) and minimal growth after one month (9.52 ± 0.16 μm), outperforming the control and Cremodan samples in crystal stability. The chemical composition and textural properties of each formulation were also evaluated. These findings demonstrate that oat and yeast β-glucans function as natural stabilizers, offering clean-label potential and improved structural integrity in frozen dairy desserts.

Advancing freeze desalination through ultrasound-enhanced modelling: Case studies and insights for commercial applications

2025-06-21

Symeon Savvopoulos , Anas AL-Aghbari , Khadije El Kadi +2 more | Case Studies in Thermal Engineering

Impact Dynamics and Freezing Performance of Porcine Bile Droplets on Horizontal Cold Substrates: Towards Advanced and Sustainable Food Processing

2025-06-21

Xinkang Hu , Bo Zhang , Libang Chen +7 more | Foods

With the development of the agro-processing industry, the efficient cryogenic treatment and resource utilization of porcine bile—a high-value byproduct—has received increasing attention. This study investigates the dynamic behaviour and freezing … With the development of the agro-processing industry, the efficient cryogenic treatment and resource utilization of porcine bile—a high-value byproduct—has received increasing attention. This study investigates the dynamic behaviour and freezing characteristics of porcine bile droplets upon impact on cold substrates under varying conditions of surface temperature (−10 °C to −20 °C) and impact velocity (0.18–0.59 m/s). The effects of droplet size, dimensionless numbers (Weber, Reynolds, Bond, Ohnesorge, and Prandtl), and thermal gradients were systematically analyzed. A thermoelectric cooling substrate combined with high-speed imaging was used to quantitatively characterize the spreading ratio, retraction ratio, and freezing time of droplets. The results show that the maximum spreading ratio increases with higher impact velocity but decreases with lower substrate temperature. Lower substrate temperatures significantly shorten the freezing time, with a maximum reduction of up to 45%, particularly for smaller droplets. Droplets with high Weber numbers (We > 3) form flattened ice layers with preserved retraction patterns, while those with low Weber numbers (We < 1) generate smooth, hemispherical ice caps. For the first time, the thermophysical properties of porcine bile were incorporated into the framework of droplet impact dynamics on cryogenic surfaces. The findings reveal multiscale freezing mechanisms of biological fluids at low temperatures and provide a theoretical basis for optimizing processes such as freeze-drying and cryogenic sterilization in agro-product processing.

Enhancing freeze desalination via stirring-induced modulation of thermal and solute transport at the ice-liquid interface

2025-06-19

Hongtao Zhang , Khadije El Kadi , Isam Janajreh | Separation and Purification Technology

Rapid freeze-cleaning method for removing nanoparticles

2025-06-17

Masashi Yamage , Satoshi Nakamura , Kensuke Demura +1 more | Journal of Micro/Nanopatterning Materials and Metrology

Lactose Crystallization in Ice-Cream with Alternative Sugars and Sugar Substitutes

2025-06-16

Igor Gurskiy , А. А. Творогова , P. B. Sitnikova | Dairy Industry

Grittiness and mealiness are the most common defects of ice-cream structure. As a rule, they are caused by lactose crystallization and recrystallization. In ice-cream, lactose is an oversaturated solution, and … Grittiness and mealiness are the most common defects of ice-cream structure. As a rule, they are caused by lactose crystallization and recrystallization. In ice-cream, lactose is an oversaturated solution, and its potential crystallization should be considered when replacing sugar with alternatives and substitutes. In this case, crystallization is likely to occur at –10 °C. The article describes the effect of sucrose, fructose, trehalose, glucose, and their compositions with other substitutes on lactose crystals in ice-cream. The methods of light microscopy, dynamic viscosity, and rheology made it possible to study lactose crystals in dynamics. In cross-section, a lactose crystal was an uneven rhombus in the presence of alternative sugars and a trapezoid at ≤5 % sugar content. In the concentrated model solutions of sucrose and a fructose+trehalose, lactose crystals were 4–12 μm smaller after 1 month of storage than in the samples with substitutes. Smaller crystals developed in the samples with fructose+trehalose+maltodextrin and with sucrose+maltitol+maltodextrin. The smallest crystals were observed in the sample with sucrose-maltitol+maltodextrin (≤ 5 μm) while the largest crystals (≤ 18 μm) developed in the sample without additional sugars. In the frozen whipped samples without stabilizers, the average lactose crystals grew as big as 71 μm after 3 months of storage with maltodextrin and 74 μm in the samples with sucrose+maltitol+maltodextrin. The smallest crystal size (41 μm) was found in the sample with 14 % fructose and trehalose. When sucrose was replaced with date-syrup fructose, glucose, or inulin, they triggered lactose crystallization, despite a major increase in viscosity (2.6 times). Sugars (sucrose and fructose+trehalose) in standard amounts inhibited lactose crystallization. When designing new ice-cream formulations, food engineers should keep it in mind that alternative natural sugars, e.g., date syrup, and other sucrose substitutes contain nutrients that may initiate lactose crystallization.

Advanced salting-out strategies for efficient biofuel separation: Phase behavior and equilibrium time

2025-06-15

Yu Zhao | Energy Sources Part A Recovery Utilization and Environmental Effects

Experimental investigation on dynamic ice-forming of supercooled water using a compact heat exchanger

2025-06-13

Pengwei Cheng , Wenjie Zhou , Kaijian Wang +1 more | Journal of Energy Storage

Cryoconcentration: an emerging technology for the concentration of bioactive compounds

2025-06-12

Lesly Edith Yata , Laumer Tocto , Rafael Julian Malpartida +2 more | Acta Scientiarum Polonorum Technologia Alimentaria

Estimation of peas shrinkage rate during drying in a fluidized bed: a nonlinear estimator approach

2025-06-11

Carlos Martínez Vera , Mario Vizcarra Mendoza | Research Square (Research Square)

<title>Abstract</title> This study aims to determine the shrinking rate of peas that occurs during the drying process. The peas samples were dried in a fluidized bed dryer. The shrinking rate … <title>Abstract</title> This study aims to determine the shrinking rate of peas that occurs during the drying process. The peas samples were dried in a fluidized bed dryer. The shrinking rate is estimated via a nonlinear estimator constructed based on a numerical solution to the diffusion equation. The drying kinetics is the information fed to the algorithm. From the comparison of the estimated and the experimental shrinking rates, it can be concluded that the implemented algorithm gives acceptable predictions of the shrinking rate. The experimental and estimated shrinking curves are compared with those that should be obtained if the shrinking process were ideal. From this comparison, it is concluded that the shrinking of peas is non-ideal. In addition, the shrinkage is modelled by the logistic equation.

IMPACT OF SUPPLEMENTING CHOCOLATE ICE MILK WITH RED GRAPE POMACE POWDER ON ITS QUALITY ATTRIBUTES

2025-06-10

Samy Hussein , K. M. K. Kebary , R. M. Badawi +3 more | Menoufia Journal of Food and Dairy Sciences

Fridge to Meals Personalized Recipe Generation System

2025-06-05

| IJARCCE

Freezing injunctions and other interim applications

2025-06-03

Andrew Keay , Joseph Curl KC , Stewart Perry +1 more | Edward Elgar Publishing eBooks

Enhancing Energy Efficiency in Pharmaceutical Freeze drying: Adapting to EU Legislation on Fluorinated Gases

2025-06-01

Tobias Keller , M.E. Wolf , Tobias Pröll | International Journal of Thermofluids

Interfacial freezing and melting ascent of sea ice across seawater-silicone oil boundaries: An experimental study on enhanced desalination

2025-06-01

Yingjie Xu , Han Yuan , Jiatong Song +1 more | Desalination

Identification of an ice recrystallization inhibiting albumin protein from wheat flour and insights from molecular dynamics simulation

2025-06-01

Yuan Yuan , Micholas Dean Smith , Derya Vural +3 more | Food Hydrocolloids

Effect of cations on the properties of high moisture textured vegetable protein: from the perspective of Hofmeister effect

2025-06-01

Jingwen Ren , Menghan Liu , Yiting Guo +3 more | LWT

Research of Water Preparation Process for Hot Water Supply Systems Using CL-Anionization Method

2025-06-01

Gulnar Feyziyeva , R. T. Ismayilov , A. M. Jalilova | Journal of Water Chemistry and Technology

Efficiency of The Extraction Method for the Extracted Oil From the Local Pumpkin and Their Physiochemical Properties

2025-05-31

Sheraz Zuher Karem , D. Mohammed | Al-Qadisiyah Journal For Agriculture Sciences

Genetic Breeding to Improve Freeze Tolerance in Blueberries, a Review

2025-05-30

Ye Chu , Josh Clevenger , Kendall Lee +2 more | Horticulturae

The abiotic stresses associated with spring/fall freezes and extreme winter cold cause significant economic losses in blueberry production. These problems are exacerbated by climate change and increasingly erratic weather patterns. … The abiotic stresses associated with spring/fall freezes and extreme winter cold cause significant economic losses in blueberry production. These problems are exacerbated by climate change and increasingly erratic weather patterns. Developing freeze-tolerant blueberry cultivars with optimized cold hardiness, chilling requirement, and flowering and fruiting phenology holds promise for mitigating the risk of these weather-related damages. These weather-resilient cultivars will ensure the long-term productivity and sustainability of the blueberry industry. The focus of this review is to present the current understanding of the major components of genetic breeding for blueberry freeze tolerance, i.e., phenotyping, genotyping, genetic association analysis, and marker development. The advancement in gene regulation and corresponding proteomic changes upon cold acclimation, dormancy, de-acclamation, and flowering and fruiting aids in the understanding of the adaptive stress response in blueberries. A wide range of genetic diversity in freeze tolerance and phenological traits has been identified among cultivated and wild blueberry relatives. Significant efforts have been made to phenotype freeze tolerance, chilling requirement, and flower and fruit development in both field and controlled environmental conditions. Recent studies emphasize the need for high-throughput, image-based phenotyping of blueberry flower development to improve the precision and efficiency of selecting freeze-resilient genotypes. In addition, advancements in blueberry genomics and pangenome resources expanded the potential of variant calling and high-density linkage map construction. Genetic association studies have identified QTL regions linked to freeze tolerance in blueberries, providing valuable targets for selection. The implementation of these advanced genomic tools and high-throughput phenotyping methodology will accelerate the development of weather-resilient blueberry cultivars.

Changes in Proximate Composition and Physico-chemical Properties of Fresh Amur Carp (Cyprinus carpio haematopterus) during Ice Storage

2025-05-30

Ganesh Prasad Lingaraju , Manjanaik Bojayanaik , Sachin Dnyanoba Chavan +1 more | Journal of Advances in Biology & Biotechnology

In the current investigation, the proximate composition and physico-chemical properties of freshwater Amur carp (Cyprinus carpio haematopterus) were studied over 21 days of ice storage. The moisture, protein, fat, and … In the current investigation, the proximate composition and physico-chemical properties of freshwater Amur carp (Cyprinus carpio haematopterus) were studied over 21 days of ice storage. The moisture, protein, fat, and ash contents showed a slight decrease during the storage period. The Total Volatile Base Nitrogen (TVB-N) level for fresh samples was 7.58 mg/100 g and remained within the acceptable limits up to 15 days, reaching 19.24 mg/100 g, after which a marked increase indicated the onset of spoilage. A significant increase in peroxide value occurred from 4.38 to 43.78 meq O₂/kg fat at the end of storage. The pH of the fish showed minor changes, from 6.76 to 6.50 during storage. Free fatty acid (FFA) levels showed a continuous upward trend, reaching a log value of 0.72 % oleic acid at 21 days of storage. These results elucidated that the overall quality of fresh Amur carp fish remains acceptable under ice storage for up to 15 days of storage period. Beyond this period, quality parameters began to decline and fell below acceptable thresholds, indicating the fish was no longer suitable for consumption.