Dresden 2014 – wissenschaftliches Programm
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CPP: Fachverband Chemische Physik und Polymerphysik
CPP 57: Physics of Food
CPP 57.1: Hauptvortrag
Freitag, 4. April 2014, 10:45–11:15, ZEU 260
Crystallization in Food — •Hans Jörg Limbach1, Konstantin Koschke2, and Davide Donadio2 — 1Nestlé Research Center, Lausanne, Switzerland — 2MPI for Polymer Research, Mainz, Germany
The paper will start with a short introduction covering various aspects of the role of crystallization in food products like ice cream, frozen meals, chocolate and beverage powders.
The main part will focus on recent work on the thermodynamics of freezing point depression in solutions that has been carried out in collaboration with the Max-Planck-Institute for Polymer Research. We will show how the freezing point depression changes as a function of the similarity between the solvent and the solute molecules. The influence of the solute molecules on the liquid structure of the solvent will be discussed. In addition a suitable thermostat to study the kinetic limit of crystal growth rates in a model system will be presented. The work is based on molecular dynamic simulations using binary Lennard-Jones model systems.
As the last part of the contribution a small number of open problems related to crystallization in food will be put forward for further discussion.