Chemical reaction kinetics in relation to glass transition temperatures in frozen food polymer solutions.

Author(s) : KERR W. L., LIM M. H., REID D. S., CHEN H.

Type of article: Article

Summary

The hydrolysis of disodium-p-nitrophenyl phosphate (catalyzed by alkaline phosphatase) in frozen sugar and maltodextrin solutions was studied, with emphasis on how the rate of hydrolysis could be related to the glass transition temperature. Reaction rates decreased with storage temperature and approached zero at temperatures below -15 deg C. Arrhenius plots of the data were non-linear, and the slopes of the best-fitting lines differed from one solution to another.

Details

Original title: Chemical reaction kinetics in relation to glass transition temperatures in frozen food polymer solutions.
Record ID : 1994-0424
Languages: English
Source: J. Sci. Food Agric. - vol. 61 - n. 1
Publication date: 1993
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food engineering;
Precooked food
Keywords: Vitrification; Glass transition; Food; Calculation; Temperature; Chemical reaction; Sugar; Solution; Sucrose; Frozen food; Hydrolysis; Freezing