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Relationship between Recrystallization Rate of Ice Crystals in Sugar Solutions and Water Mobility in Freeze-Concentrated Matrix

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Abstract

To better understand the relation between recrystallization rate and water mobility in freeze-concentrated matrix, isothermal ice recrystallization rates in several sugar aqueous solutions and self-diffusion coefficients of water component in corresponding freeze-concentrated matrix were measured. The sugars used were fructose, glucose, maltose, and sucrose. The sugar concentrations and temperature were varied so that ice contents for all samples were almost equal. Neither recrystallization rates nor diffusion coefficients depended uniformly on temperature. The recrystallization rates increased with increasing the diffusion coefficients, and a direct relationship was found between recrystallization rate and diffusion coefficient. This indicated that self-diffusion coefficient of water component in freeze-concentrated matrix is a useful parameter for predicting and controlling recrystallization rate in sugar solutions relevant to frozen desserts.

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Acknowledgments

This research was supported by the College of Agricultural and Life Science at the University of Wisconsin. The authors also wish to thank Dr. Baomin Liang for his technical support to the present research. T. H. is also grateful to the Ministry of Education, Culture, Sports, Science, and Technology of Japan that made possible this research.

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Authors and Affiliations

  1. Deparment of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo, 108-8477, Japan

    Tomoaki Hagiwara & Shingo Matsukawa

  2. Department of Food Science, University of Wisconsin–Madison, 1605 Linden Drive, Madison, WI, 53706, USA

    Richard W. Hartel

Authors
  1. Tomoaki Hagiwara
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  2. Richard W. Hartel
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  3. Shingo Matsukawa
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Correspondence to Tomoaki Hagiwara.

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Hagiwara, T., Hartel, R.W. & Matsukawa, S. Relationship between Recrystallization Rate of Ice Crystals in Sugar Solutions and Water Mobility in Freeze-Concentrated Matrix. Food Biophysics 1, 74–82 (2006). https://doi.org/10.1007/s11483-006-9009-0

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