旨在建立冷冻浓缩过程冰晶生长的数理模型,用以微观上分析冰晶夹带造成液态食品中溶质损失的问题。探讨结晶时间对冰晶形貌的影响。采用国内外描述相变微观结构的相场模型,将液态食品体系视为水和溶质二元结构,模拟冰晶生长的演变过程。研究等温结晶情况下,计算时间对冰晶生长形貌的影响及其对冰晶内部溶质浓度分布的影响。模拟结果表明,随着时间的延长,冰晶形貌逐渐变大,主干变细,二次分枝乃至三次分枝更加发达;同时,冰晶所包含的溶质浓度越大,各区域的溶质浓度分布也随之改变。由于溶质再分配,冰晶溶质分布曲线存在着波峰与波谷,波峰对应着来不及扩散溶质的冰晶尖端,波谷对应着冰晶固相。结果启示,在等温情况适当控制结晶时间将有效控制冷冻浓缩过程冰晶的形貌演化,降低液态食品冷冻浓缩过程的溶质损失。为进一步研究各种因素对冰晶生长的影响提供理论依据,从而为改进冷冻浓缩工艺、推进其工业化提供技术支持。
The quality of products produced through freeze concentration is better than that produced through evaporation concentration and has lower energy consumed. But freeze concentration has been limited for industrial production because of the loss of soluble solids caused by ice crystal entrainment. Reducing the ice crystal entrainment and losses is critical for industrial production of freeze concentration. The breakthrough is to control ice crystal growth behavior. In order to develop a freeze concentration process mathematical model for simulating the evolution of ice crystal growth from the microscopic structure, through regarding liquid food as water and solute in binary system, the phase-field model theory was applied, liquid food system was treated as water and solute in binary system. The effects of ice crystal growth and solute concentration distribution over crystallized time were studied. Results showed that the crystallized time could affect the growth of lateral branch. Ice cr