Journal of Food Engineering, Vol.39, No.1, 101-105, 1999
An experimental study on the spatial uniformity of solute inclusion in ice formed from falling film flows on a sub-cooled surface
Solute inclusion levels in ice layer formed on smooth stainless steel plate surface from falling film flows were measured. Sucrose solution, fresh whole milk and reconstituted whole milks with solid concentrations up to 25 wt% were used to investigate the distribution of solute inclusion in ice layer along the stainless steel plate and the effects of solution velocity, coolant temperature and ice growth rate on solute inclusion in the ice layer.