Instituto de Matemática Interdisciplinar, Departamento de Matemática Aplicada, Facultad de Ciencias Matemáticas, Universidad Complutense de Madrid, Plaza de Ciencias 3, 28040, Madrid, Spain.
J Phys Chem B. 2013 Jul 25;117(29):8887-95. doi: 10.1021/jp403366a. Epub 2013 Jul 16.
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.
高压差位冻结（HPSF）已被证明比传统（常压）冻结更有利于冰晶的大小和形状。1-3 建立了一个在冷冻食品样品中（无论是在常压还是高压下）冰晶生长和粗化的模型，并进行了一些数值实验，通过使用实验数据验证了该模型。据我们所知，这是第一个适用于高压下冷冻结晶的模型。
