Ostwald ripening of ice crystals
Description
It captures the mechanism of growth of unstable ice crystals below critical radius into bigger and stable crystals in a complex food matrix, subjected to freezing and temperature abuse.
Acknowledgements
References
Cook, K. L. K., & Hartel, R. W. (2010). Mechanisms of ice crystallization in ice cream production. Comprehensive reviews in food science and food safety, 9(2), 213-222.
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