Ice nucleation in bulk and dispersed water: Application to freezing of foods

Water Properties of Food, Pharmaceutical, and Biological Materials

Volumn , Issue , 2006, Pages 133-150

  Clausse, Danièle ^a   Lanoisellé, Jean Louis ^a   Toumi, Saïd ^a  

^a UNIVERSITÉ DE TECHNOLOGIE DE COMPIÈGNE   (France)

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[No Author keywords available]

Indexed keywords

EID: 84886055454     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (12)

1. ASHRAE, Thermal properties of foods, ASHRAE Handbook: Refrigeration, Atlanta, 2002, chap. 8.
2. Clausse, D., Cochet, N., Bouzabaa, M., and Aguerd, M. Heterogeneous ice nucleation within emulsions, Lecture Notes in Physics, Atmospheric Aerosols and Nucleation, Proceedings of the Twelfth International Conference on Atmospheric Aerosols and Nucleation, Vienna, Austria, August 22-27, 1988, Vol. 309, P.E. Wagner and G. Vali, eds., Springer, Berlin, pp. 721, 1988.
3. Clausse, D., Fouconnier, B., and Avendano, J. Ripening phenomena in emulsions. A calorimetry investigation, J. Dispersion Sci. Technol., 23, 379, 2002, Special issue devoted to P. Becher.
4. Clausse, D., Pezron, I., and Behaegel, A. Water transfer between water and water + NaCl droplets in emulsions, J. Dispersion Sci. Technol., 20, 315, 1999a.
5. Clausse, D., Pezron, I., and Komunjer, L. Stability of W/O and W/O/W emulsions as a result of partial solidification, Colloids Surf. A: Phys. Eng. Aspects, 152, 23, 1999b.
6. Dalmazzone, C. and Clausse, D. Microcalorimetry, Encyclopedic Handbook of Emulsion Technology, J. Sjöblom, ed., Marcel Dekker, New York, 2001, chap. 4.
7. Fouconnier, B., Avendano-Gomez, J., Ballerat, K., and Clausse, D. Effects of cooling-heating cycles on emulsions, Thermal Behavior of Dispersed Systems, Surfactant Science Series, Vol. 93, N. Garti, ed., Marcel Dekker, New York, 2000, chap. 5.
8. George, R.M. Freezing systems, Quality in Frozen Foods, M.C. Erickson and Y.C. Hung, eds., Chapman &Hall, New York, 1997, chap. 1.
9. Li, J. and Lee, T.C. Bacterial extracellular ice nucleator effects on freezing of foods, J. Food Sci., 63, 375, 1998.
10. Lucas, T. and Raoult-Wack, A.L. Immersion chilling and freezing in aqueous refrigerating media: review and future trends, Int. J. Refrig., 21, 419, 1998.
11. Reid, D.S. Fundamental physicochemical aspects of freezing, Food Technol., 37, 110, 1983.
12. Reid, D.S. The freezing of food tissues, The Effects of Low Temperatures on Biological Systems, B.W.W. Grout and G.J. Morris, eds., Edward Arnold, London, 1987, chap. 15.