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DIFFERENTIAL SCANNING CALORIMETRY (DSC) STUDY OF THE THERMOPHYSICAL PROPERTIES OF AQUEOUS LIQUID AND SEMI-LIQUID FOODSTUFFS AT FREEZING TEMPERATURES.

Author(s) : LOVRIC T., PILI-ZOTA V., JANEKOVIC A.

Type of article: Article

Summary

DSC WAS USED TO STUDY THE THERMOPHYSICAL PROPERTIES AND PHENOMENA OCCURRING IN AQUEOUS LIQUID AND SEMI-LIQUID FOODSTUFFS AT FREEZING TEMPERATURES (FRUIT JUICE CONCENTRATES, SAUCES, SOUPS AND SPINACH PUREE). THE PHASE TRANSITIONS SUCH AS GLASS TRANSITION, DEVITRIFICATION, ANTE-MELTING TRANSITION AND MELTING ARE FAITHFULLY REFLECTED BY DSC CURVES. BESIDES DEPENDING ON THE TEMPERATURE, THESE PHENOMENA DEPEND PRIMARILY ON THEMASS FRACTION OF WATER, AND THE FRACTION OF OTHER COMPONENTS IN THE DISPERSION SYSTEM AS WELL AS THE TEMPERATURES OF PHASE TRANSITIONS, THE LATENT HEAT OF FUSION AND SPECIFIC HEAT.

Details

  • Original title: DIFFERENTIAL SCANNING CALORIMETRY (DSC) STUDY OF THE THERMOPHYSICAL PROPERTIES OF AQUEOUS LIQUID AND SEMI-LIQUID FOODSTUFFS AT FREEZING TEMPERATURES.
  • Record ID : 1988-0131
  • Languages: English
  • Publication date: 1987
  • Source: Source: J. Food Sci.
    vol. 52; n. 3; 1987.05-06; 772-776; 5 fig.; 6 tabl.; 38 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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