Abstract
The quality of frozen food products is strongly dependent on the ice crystal size and shape. In ice cream, for example, the size distribution of ice crystals has a significant impact on smoothness, meltdown, and cooling properties. Therefore, controlling the size and shape of ice crystals in frozen foods is a primary concern to the food industry. This article gives a short review on ice crystal morphology and the factors influencing ice crystal shape and size. In addition some brief fundamentals about crystallization are given.
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