An empirical model to estimate the growth of ice crystals for storage of Tilapia at variable temperature conditions

Abstract

Empirical models can be used to represent the recrystallization process in frozen food as a simple strategy (limited by the complexity of the process). Anyway, the empirical model has a better fit when used within the range of experimental values from which they were generated. On this work, an empirical mathematical model derived from the Arrhenius equation was proposed, since in previous publications it was shown that there is a direct relation between the growth of ice crystals and the temperature oscillations that occur during the storage of frozen products. Equivalent diameter data of ice crystals obtained from the storage of frozen Tilapia analyzed in the optical microscope was used as a database for the formulation of the empirical model. The developed model was acceptable to predict ice crystal growth during recrystallization in frozen Tilapia samples and had the advantage of being simple and robust enough to estimate this growth in the flotation range from-18 to-11 °C After the first 30 days of storage. The average equivalent diameter (D eq) values predicted by the model indicated that the model provides a satisfactory description of the growth of the crystals with R 2 equal to 0.930.

Prediction of Respiration Measurement Based on Temperature Differences of Fresh Strawberry (Fragaria x Ananassa var. Kelly Bright) in a Tropical Environment

“…The effect of temperature can be seen using the Arrhenius equation; it is the most commonly and very accurately used equation to describe the impact of temperature on chemical reaction rates (Kohout, 2021;Lugt, 2022). The Arrhenius equation states the relationship between activation energy and reaction rate (Gutiérrez et al, 2019), which can be used to determine the effects of temperature. The equation is as follows:…”

“…According to Sari (2015), the increase in temperature that occurs can have an impact on increasing product respiration rates. According to Mahajan et al (2001) and Gutiérrez et al (2019), the effect of temperature on respiration rate can be analyzed using the Arrhenius equation by looking at the regression of the relationship between temperature and respiration rate (Figure 6). The Ea and A values results were obtained from the calculations and presented in Table 2.…”

Observation and Measurement of Ice Morphology in Foods: A Review

“…Thus, Table 1 summarizes the application of LM and Cryo-LM techniques for the observation and measurement of ice crystals in various frozen food samples. Tilapia LM Obtention of equivalent diameter data of ice crystals to develop models for the prediction of ice crystal growth during recrystallization in frozen samples [37] Carrot LM Effect of direct current and alternating current magnetic field on the biological phase transformation and ice crystal formation [38] Tuna meat LM Effects of salting and subsequent freezing on the physicochemical and histological properties (diameter and area ratio of ice crystals) [39] Grass carp LM Effects of different freezing methods on ice crystals, distribution of water, and freshness properties during frozen storage [40] Coffee extract LM Effects of the application of annealing on the ice morphology, and the solute yield on block freeze concentrations [41] Common carp (Cyprinus carpio) LM Observation of ice crystals after ultrasound-assisted immersion freezing application [42] Microalgae Cells Cryo-LM Determine the most important parameters for the safety of cells in the process of cryopreservation: temperature parameters of phase transitions, the presence of extra-and intracellular ice, its structure, crystal size, and their growth rate [43]…”

Furcellaran: Impact of Concentration, Rheological Properties, and Structure on Ice Recrystallization Inhibition Activity

“…While effective for preserving food and other biological substances such as cells, freezing and subsequent storage at low temperatures can also have negative effects. Though ice crystal formation can damage structural components, , recrystallization during storage is the primary factor determining the final ice crystal size distribution at the end of storage and is therefore considered the main damaging mechanism. , Ice recrystallization occurs throughout the entire freezing and thawing process and frozen storage. Ice recrystallization leads to the coarsening of the ice crystal structure within the product, where larger crystals grow at the expense of smaller ones while maintaining a constant overall ice fraction .…”