Coarsening of ice crystals adversely affects the texture and shelf life of frozen products. The addition of stabilizers offers a potential solution to this problem. The goals of this project were to examine the coarsening behavior and the impact of stabilizers in a variety of frozen products. Various techniques including fluorescence microscopy, differential scanning calorimetry, viscometry and hardness measurements were used to study the kinetics of coarsening. The results indicated that ice crystal size can change significantly during handling and as a result leads to variations in the hardness. The data suggested a mixed control kinetic mechanism for coarsening. The addition of stabilizers was found to generally reduce the coarsening rate.
Worcester Polytechnic Institute
Major Qualifying Project
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