Crystallization in Foods
By R. Hartel. Handbook of Industrial Crystallization, 2001
148 citations recorded by the source corpus.
Publisher Summary The crystalline structure of foods is important to product quality, texture, and stability. It is this crystalline structure and other structural elements that determine product appearance, mechanical properties during handling, mouthfeel during consumption, and shelf stability. To control crystallization, it is necessary to have an understanding of the phase behavior of the system, some knowledge of nucleation and growth kinetics, and the effects of both formulation and processing conditions on this kinetics. In foods, two circumstances for controlling the formation of crystals can be distinguished: those where the crystals provide an element of structure in the product and those where crystallization is a separation process. There are many factors that influence crystallization in food products. In many products, the goal of crystallization is to generate a certain texture or appearance that makes the product acceptable. Thus, nucleating many crystals that remain small within the product itself is often the goal. There must be many crystals with small mean size and narrow distribution. The crystals also must have the proper shape and/or polymorph to enhance stability of the product during storage and distribution. However, in other types of products, crystallization is undesired even though the system is supersaturated. In these cases, techniques are used to prevent crystallization from occurring during storage, because this leads to unacceptable product quality.
Subfields: Food Science, Materials Chemistry, Mechanics of Materials
View Paper: https://www.semanticscholar.org/paper/7550ab5954e4c6b8348c74a64f5ee6af229ee356
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In Food Science
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Citations in the corpus
- The Formation and Control of Ice Crystal and Its Impact on the Quality of Frozen Aquatic Products: A Review (2021, methodology): “The predecessors developed the Ostwald ripening equation (Equation (1)) to describe the mean crystal size at any time ( L ) during the recrystallization process [36]:”