Trends in food science & technology vol:14 issue:3 pages:79-92
Experimental techniques used to obtain crystallization data are compared. Furthermore, the crystallization models used by different authors are presented in relation to their background. Compared to the mostly used Avrami model, the fit of the Gompertz model seems to be better. The fit of a new model developed at the authors' laboratory is even better for the majority of the samples. The applied parameter estimation methods are also reviewed. Special attention is given to the problems with linearizing the Avrami model. Finally, some future trends are highlighted. (C) 2003 Elsevier Science Ltd. All rights reserved.