High pressure shift freezing (HPSF) has been proven more beneficial for ice crystal size and shape than traditional (at atmospheric pressure) freezing.1-3 A model for growth and coarsening of ice crystals inside a frozen food sample (either at atmospheric or high pressure) is developed, and some numerical experiments are given, with which the model is validated by using experimental data. To the best of our knowledge, this is the first model suited for freezing crystallization in the context of high pressure. © 2013 American Chemical Society.
Bibliographical noteKAUST Repository Item: Exported on 2020-10-01
Acknowledged KAUST grant number(s): KUK-C1-013-04
Acknowledgements: This work was carried out thanks to the financial support of the Spanish "Ministry of Education, Culture and Sport", the Spanish "Ministry of Economy and Competitiveness" under projects MTM2008-04621 and MTM2011-22658, the "Fundacion Caja Madrid", and the "Comunidad de Madrid" and "European Social Fund" through project S2009/PPQ-1551. This publication was also based on work supported in part by Award No. KUK-C1-013-04, made by King Abdullah University of Science and Technology (KAUST).
This publication acknowledges KAUST support, but has no KAUST affiliated authors.