Multiscale simulations of directional ice crystal growth in sugar solutions

R.G.M. van der Sman

doi:10.1016/j.foostr.2021.100214

Multiscale simulations of directional ice crystal growth in sugar solutions

R.G.M. van der Sman^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › Academic › peer-review

8 Citations (Scopus)

Abstract

We present a multiscale simulation model, using a phase field model describing the directional growth of ice crystals in a sugar solution during freezing. The model is supplemented with realistic, and predictive theories on the thermodynamics and diffusion kinetics of this food system. Due to separation in length scales we solve the energy balance and mass balances on the macroscopic scale, while the growth of ice dendrites is simulated on a fine grid, moving along with the solidification front. With the multiscale model we investigate the ice crystal morphology as function of freezing rate and initial sugar concentration.

Original language	English
Article number	100214
Journal	Food Structure
Volume	30
DOIs	https://doi.org/10.1016/j.foostr.2021.100214
Publication status	Published - Oct 2021

Keywords

Directional solidification
Ice crystal growth
Multiscale simulation
Phase field method
Sugar solution

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10.1016/j.foostr.2021.100214Licence: CC BY

https://edepot.wur.nl/553401Licence: CC BY

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title = "Multiscale simulations of directional ice crystal growth in sugar solutions",

abstract = "We present a multiscale simulation model, using a phase field model describing the directional growth of ice crystals in a sugar solution during freezing. The model is supplemented with realistic, and predictive theories on the thermodynamics and diffusion kinetics of this food system. Due to separation in length scales we solve the energy balance and mass balances on the macroscopic scale, while the growth of ice dendrites is simulated on a fine grid, moving along with the solidification front. With the multiscale model we investigate the ice crystal morphology as function of freezing rate and initial sugar concentration.",

keywords = "Directional solidification, Ice crystal growth, Multiscale simulation, Phase field method, Sugar solution",

author = "{van der Sman}, R.G.M.",

year = "2021",

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doi = "10.1016/j.foostr.2021.100214",

language = "English",

volume = "30",

journal = "Food Structure",

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AU - van der Sman, R.G.M.

PY - 2021/10

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N2 - We present a multiscale simulation model, using a phase field model describing the directional growth of ice crystals in a sugar solution during freezing. The model is supplemented with realistic, and predictive theories on the thermodynamics and diffusion kinetics of this food system. Due to separation in length scales we solve the energy balance and mass balances on the macroscopic scale, while the growth of ice dendrites is simulated on a fine grid, moving along with the solidification front. With the multiscale model we investigate the ice crystal morphology as function of freezing rate and initial sugar concentration.

AB - We present a multiscale simulation model, using a phase field model describing the directional growth of ice crystals in a sugar solution during freezing. The model is supplemented with realistic, and predictive theories on the thermodynamics and diffusion kinetics of this food system. Due to separation in length scales we solve the energy balance and mass balances on the macroscopic scale, while the growth of ice dendrites is simulated on a fine grid, moving along with the solidification front. With the multiscale model we investigate the ice crystal morphology as function of freezing rate and initial sugar concentration.

KW - Directional solidification

KW - Ice crystal growth

KW - Multiscale simulation

KW - Phase field method

KW - Sugar solution

U2 - 10.1016/j.foostr.2021.100214

DO - 10.1016/j.foostr.2021.100214

M3 - Article

AN - SCOPUS:85113181780

SN - 2213-3291

VL - 30

JO - Food Structure

JF - Food Structure

M1 - 100214

ER -

Multiscale simulations of directional ice crystal growth in sugar solutions

Abstract

Keywords

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