What is it about?
This study was to see the impact of the CO2 addition on the freezing behaviour of water in model sugar solutions.
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Why is it important?
The current findings can be applied to refine the manufacturing process of ice-cream and frozen desserts by the food industries.
Perspectives
The dissolution of gas in supercooled liquid could be an alternative approach for controlling the freezing process of water.
Dr Bhaskar Mani Adhikari
University of Queensland
Read the Original
This page is a summary of: Water Crystallisation of Model Sugar Solutions with Nanobubbles Produced from Dissolved Carbon Dioxide, Food Biophysics, June 2019, Springer Science + Business Media,
DOI: 10.1007/s11483-019-09590-2.
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