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Cryoscopic temperature of starchy and gelatin gels.

[In Polish. / En polonais.]

Author(s) : PALACHA Z., REMISZEWSKA G.

Type of article: Article

Summary

The paper deals with the influence of the freezing temperature fraction of the material structure on the cryoscopic temperature of pattern structures (starchy and gelatine gels and their mixtures with 10% solution of glucose). A lowering of the freezing temperature involves a reducing of cryoscopic temperature of the pattern structures. Structured damage in the starch and gelatine gels caused by freezing resulted in considerably higher cryoscopic temperature than that of fresh samples. Double freezing of mixed gels (with 10% solution of glucose or carrot juice) did not affect their cryoscopic temperature.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1994-2344
  • Languages: Polish
  • Source: Chlodnictwo - vol. 28 - n. 5
  • Publication date: 1993
  • Document available for consultation in the library of the IIR headquarters only.

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