Crystallization and matrix formation - Exercises
11 important questions on Crystallization and matrix formation - Exercises
What limits the heat transfer in a plate freezer, and what in a blast freezer?
Blast --> heat transfer limitation in the product itself (exponential line)
Give an advantage and disadvantage of both plate freezers and blast freezers?
- Plate freezer
- Allow fast cooling, fast freezing
- Only for plate-shaped products
- Blast freezer
- More freedom of shape
- Slowly freezing, possibly not all products experience same conditions
What are 2 structural differences between fast and slow frozen meat?
- In slowly frozen meat, cells are loose from each other, because crystals are formed in between the cells (intracellular). In fast frozen meat, no such large spaces between cells can be observed.
- In slowly frozen meat, cells have collapsed and are dense. In fast frozen meat, there are holes visible where ice has sublimated (intracellular ice formation). Upon thawing these cells may quickly gain their original shape.
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If you store crystalline sugar in an open vessel it will start to form clumps. Explain the formation of these clumps:
If you store crystalline sugar in an open vessel it will start to form clumps. Why is this clumping more pronounced with smaller crystals of sugar?
- More necks and more contact points per m3, stronger network may form
- Driving force for sintering is the change in free energy from the decrease in surface area. With smaller crystals, this driving force is higher.
- The typical path that sugar molecules have to move towards a contact point is smaller, so this process is faster and thus in a given time there is more sugar transport towards the contact points.
If you store crystalline sugar in an open vessel it will start to form clumps. Why do you not see this clumping so strongly with salt?
- A concentrated sugar solution is very viscous, and this concentrated solution will form strong necks between the sugar crystals.
- A salt solution is not so viscous and the formed bridges will be less strong. Any clumped salt crystals can break up again once you spoon it.
In the read it is mentioned that the coating on sugar candies is polycrystalline, with the small crystals fused through sintering. However, a glassy coating would perhaps have better barrier properties. Why is this coating not glassy?
An ice cream manufacturer has been experimenting with different additives. They found that if you add a small sugar such as fructose to the ice cream, that the ice remains more creamy and can be spooned, even when it is deep frozen. Why is this?
An ice cream manufacturer has been experimenting with different additives. With fructose added, the ice crystals under ripening over time, even when it remains frozen to low temperatures. Why is this?
An ice cream manufacturer has been experimenting with different additives. If not fructose, but maltodextrin with a higher Mw is used, then the ice crystal size is much more stable over time. Why is this?
An ice cream manufacturer has been experimenting with different additives. What is a disadvantage of using maltodextrin instead of fructose, with respect to sensory properties?
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