This book presents a comprehensive overview of the freezing of colloidal suspensions and
explores cutting-edge research in the field. It is the first book to deal with this phenomenon
from a multidisciplinary perspective and examines the various occurrences their technological
uses the fundamental phenomena and the different modeling approaches. Its chapters integrate
input from fields as diverse as materials science physics biology mathematics geophysics
and food science and therefore provide an excellent point of departure for anyone interested
in the topic. The main content is supplemented by a wealth of figures and illustrations to
elucidate the concepts presented and includes a final chapter providing advice for those
starting out in the field. As such the book provides an invaluable resource for materials
scientists physicists biologists and mathematicians and will also benefit food engineers
civil engineers and materials processing professionals.
