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Undercooling associated with slow freezing and its influence on the microstructure and properties of rice starch gels

2010; Elsevier BV; Volume: 100; Issue: 2 Linguagem: Inglês

10.1016/j.jfoodeng.2010.04.014

1873-5770

Sanguansri Charoenrein, Nutsuda Preechathammawong,

Meat and Animal Product Quality

It is well accepted that high undercooling or supercooling usually produces numerous small ice crystals. This paper shows that if heat transfer is not rapid enough, high undercooling causes non-homogenous sized ice crystals. Three freezing regimes (i.e. fast, slow and slow with undercooling) were used in this study. Fast freezing produced numerous homogeneously small ice crystals embedded in a thin rice starch gel matrix. This microstructure caused low % syneresis and hardness versus slow freezing's rather homogenous distribution of fewer large ice crystals embedded in a thicker gel matrix resulting in high % syneresis and hardness. However, slow freezing with undercooling produced non-homogenous clusters involving small and large ice crystals embedded in a very thick gel matrix. Starch retrogradation before ice formation played an important role in this frozen structure. The information gained from this study enhances understanding of the behavior of starch-based food during freezing and storage.