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Diffusion-controlled reactions in frozen products: how state diagrams may be used for the prediction of storage stability.

Author(s) : CHAMPION D., SIMATOS D., LE MESTE M.

Summary

The purpose of the work was to study the kinetics of two reactions: the ascorbic acid oxidation by Tempol and the alkaline phosphatase activity in concentrated sucrose solutions, in the temperature range from 20 to -24°C, and to compare measured rates and predictions based on the theory of diffusion-controlled reactions proposed by Atkins. Values for viscosity and diffusion were obtained from both measurements of viscosity and small-molecule translational diffusion coefficient in sucrose solutions at subzero temperatures and prediction using the Williams-Landel-Ferry relation. The relevance of using Tg' (the glass-transition temperature of the maximally freeze-concentrated solution) or a variable Tg (the actual glass-transition temperature corresponding to the concentration of the liquid phase) as the reference temperature in modelling the reactions kinetics is discussed.

Details

  • Original title: Diffusion-controlled reactions in frozen products: how state diagrams may be used for the prediction of storage stability.
  • Record ID : 2006-2534
  • Languages: English
  • Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
  • Publication date: 2004

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