Imaging and modeling of the microstructure of frozen foods during recrystallization and sublimation: A case study on plant-based products KU Leuven
Recrystallization and sublimation are the main physical phenomena responsible for the degradation of food quality of frozen products along the frozen cold chain. Both phenomena occur slowly at constant temperature over long periods of storage and more pronounced during temperature fluctuations often encountered in the cold chain. Recrystallization is characterised by ice crystal growth which leads to the damaging the tissue structures. ...