Water crystallisation in highly concentrated carbohydrate-based systems

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@article{aff25d8aed0c41708c85e07a6f59fa84,
title = "Water crystallisation in highly concentrated carbohydrate-based systems",
abstract = "Water crystallization was studied at a range of concentrations (20-60% solids) in sucrose and gum arabic systems. Increasing sucrose concentration reduced the nucleation temperature by 26 °C compared to equilibrium values; crystal growth rates decreased by up 95% (from 8 × 10 -5 m/s with 40% sucrose to 4 × 10 -6 m/s with 60% w/w) for 7 °C supercooling, while addition of carboxymethyl cellulose (CMC) - higher viscosity - resulted in 40% slower growth rates (60% sucrose). Ice crystal shape changed from dendritic (-16 °C) to rounded edges (-24 °C) as the temperature decreased. For gum arabic, increasing supercooling (from 2 to 10 °C) resulted in faster growth rates (up to 3 times) for the 50% system, while the 60% solution showed rates <6 × 10 -6 m/s. Controlling water crystallization during freezing is critical in manufacturing of frozen/freeze-dried (bio)products, although little information is available on the behavior of concentrated systems (i.e., >40% solids). Despite presenting significant challenges (i.e., limited water availability and mobility), processing such concentrated systems could increase energy efficiency, as less water is processed. Results from this systematic investigation of crystal growth kinetics in concentrated carbohydrate systems demonstrate that crystal growth can be promoted despite kinetic limitations and reveal the potential to reduce energy demand during freezing/freeze-drying by processing less water. ",
keywords = "water crystallisation, crystal growth, carbohydrates, high solid concentration",
author = "Estefania Lopez-Quiroga and Peter Fryer and Serafim Bakalis and Rui Wang and Ourania Gouseti",
note = "Published online on 11th March 2019. Funded by EPSRC and InnovateUK. ",
year = "2019",
month = mar,
day = "11",
doi = "10.1021/acs.cgd.8b01648",
language = "English",
volume = "19",
pages = "2081--2088",
journal = "Crystal Growth and Design",
issn = "1528-7483",
publisher = "American Chemical Society",
number = "4",

}

RIS

TY - JOUR

T1 - Water crystallisation in highly concentrated carbohydrate-based systems

AU - Lopez-Quiroga, Estefania

AU - Fryer, Peter

AU - Bakalis, Serafim

AU - Wang, Rui

AU - Gouseti, Ourania

N1 - Published online on 11th March 2019. Funded by EPSRC and InnovateUK.

PY - 2019/3/11

Y1 - 2019/3/11

N2 - Water crystallization was studied at a range of concentrations (20-60% solids) in sucrose and gum arabic systems. Increasing sucrose concentration reduced the nucleation temperature by 26 °C compared to equilibrium values; crystal growth rates decreased by up 95% (from 8 × 10 -5 m/s with 40% sucrose to 4 × 10 -6 m/s with 60% w/w) for 7 °C supercooling, while addition of carboxymethyl cellulose (CMC) - higher viscosity - resulted in 40% slower growth rates (60% sucrose). Ice crystal shape changed from dendritic (-16 °C) to rounded edges (-24 °C) as the temperature decreased. For gum arabic, increasing supercooling (from 2 to 10 °C) resulted in faster growth rates (up to 3 times) for the 50% system, while the 60% solution showed rates <6 × 10 -6 m/s. Controlling water crystallization during freezing is critical in manufacturing of frozen/freeze-dried (bio)products, although little information is available on the behavior of concentrated systems (i.e., >40% solids). Despite presenting significant challenges (i.e., limited water availability and mobility), processing such concentrated systems could increase energy efficiency, as less water is processed. Results from this systematic investigation of crystal growth kinetics in concentrated carbohydrate systems demonstrate that crystal growth can be promoted despite kinetic limitations and reveal the potential to reduce energy demand during freezing/freeze-drying by processing less water.

AB - Water crystallization was studied at a range of concentrations (20-60% solids) in sucrose and gum arabic systems. Increasing sucrose concentration reduced the nucleation temperature by 26 °C compared to equilibrium values; crystal growth rates decreased by up 95% (from 8 × 10 -5 m/s with 40% sucrose to 4 × 10 -6 m/s with 60% w/w) for 7 °C supercooling, while addition of carboxymethyl cellulose (CMC) - higher viscosity - resulted in 40% slower growth rates (60% sucrose). Ice crystal shape changed from dendritic (-16 °C) to rounded edges (-24 °C) as the temperature decreased. For gum arabic, increasing supercooling (from 2 to 10 °C) resulted in faster growth rates (up to 3 times) for the 50% system, while the 60% solution showed rates <6 × 10 -6 m/s. Controlling water crystallization during freezing is critical in manufacturing of frozen/freeze-dried (bio)products, although little information is available on the behavior of concentrated systems (i.e., >40% solids). Despite presenting significant challenges (i.e., limited water availability and mobility), processing such concentrated systems could increase energy efficiency, as less water is processed. Results from this systematic investigation of crystal growth kinetics in concentrated carbohydrate systems demonstrate that crystal growth can be promoted despite kinetic limitations and reveal the potential to reduce energy demand during freezing/freeze-drying by processing less water.

KW - water crystallisation

KW - crystal growth

KW - carbohydrates

KW - high solid concentration

UR - http://www.scopus.com/inward/record.url?scp=85063411392&partnerID=8YFLogxK

U2 - 10.1021/acs.cgd.8b01648

DO - 10.1021/acs.cgd.8b01648

M3 - Article

VL - 19

SP - 2081

EP - 2088

JO - Crystal Growth and Design

JF - Crystal Growth and Design

SN - 1528-7483

IS - 4

ER -