Food research international vol:35 issue:10 pages:945-956
A new model able to describe the kinetics of isothermal crystallization is presented: it is a model written in the form of a differential equation allowing use under dynamic temperature variations. It describes the crystallization process as if it is a reversible reaction with a first order forward reaction and a reverse reaction of order n. The model has the advantage of having an analytical solution under isothermal conditions that facilitates parameter estimation. The quality of this model was compared with the more traditional Avrami (with and without induction time) and Gompertz models using different model selection criteria. To show the universality of the model, different fat samples, different crystallization temperatures and different measuring techniques were used for model evaluation. The new model was selected as the best for the majority of the samples and this independent of the model selection criterion used. (C) 2002 Elsevier Science Ltd. All rights reserved.