Menegalli F C, Calvelo A
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) UNLP-CONICET-CIC, Facultad de Ciencias Exactas-UNLP-47 y 115-(1900), La Plata, Argentina.
Meat Sci. 1979 Jul;3(3):179-98. doi: 10.1016/0309-1740(79)90035-4.
The morphology adopted by ice in frozen tissues is accepted as one of the factors responsible for freezing damage. For this reason ice nucleation and growing mechanisms have been extensively studied. However, under the conditions used in the industry, where important temperature gradients exist, the classical analysis of nucleation and growth, depending on the supercooling, is complicated by the dendritic growth of crystals as well as by the possibility of the location of the ice crystal inside or outside the cells. In the present paper experiments which verify the existence of dendritic ice growth during the freezing of beef are described. The dendritic growth rate of ice in beef is measured as a function of the supercooling and an analysis of the expected mechanism, according to freezing conditions, is also provided.
冷冻组织中冰所呈现的形态被认为是造成冷冻损伤的因素之一。因此，人们对冰核形成和生长机制进行了广泛研究。然而，在工业应用的条件下，存在重要的温度梯度，取决于过冷度的经典成核和生长分析，会因晶体的枝晶生长以及冰晶在细胞内部或外部形成的可能性而变得复杂。本文描述了验证牛肉冷冻过程中枝晶状冰生长存在的实验。测量了牛肉中冰的枝晶生长速率与过冷度的函数关系，并根据冷冻条件对预期机制进行了分析。
