Growth control of ice crystals by poly(vinyl alcohol) and antifreeze protein in ice slurries

Abstract

Effect of poly(vinyl alcohol) (PVA) in inhibiting an increase in ice crystal size in isothermal ice slurries was investigated, and then compared with the effect of an antifreeze protein (AFP), NaCl, and three other polymers, namely, poly(ethylene glycol), poly(vinyl pyrrolidone), and poly(acrylic acid). First, ice slurries, in which the initial size distribution of ice crystals was known, were isothermally preserved for given periods of time (typically 300 min) in the presence of PVA, AFP type I, NaCl, or the other three polymers. Then, the average size of the ice crystals was measured using image processing. Both the PVA and AFP type I completely inhibited the increase in ice crystal size at such low concentrations that the melting temperature of the solution was - 0.010 ∘ C , whereas NaCl and the other three polymers clearly increased the ice crystal size due to Ostwald ripening. This inhibition effect of PVA and AFP type I was caused by thermal hysteresis, which is often taken as the primary manifestation of non-equilibrium antifreeze activity of these additives and defined as the difference between the melting temperature and non-equilibrium freezing temperature at which ice crystals start to grow in solution. The increase in ice crystal size was inhibited when the thermal hysteresis surpassed the driving potential for Ostwald ripening. Using PVA, which exhibits thermal hysteresis, is a novel technique to completely inhibit the increase in ice crystal size in isothermal ice slurries.