ShareEffect of salts on the thermal properties of pectin solution on freezing and thawing.
Author(s) : SAWAYAMA S., KAWABATA A.
Type of article: Article
Summary
The investigation is carried out using differential scanning calorimetry. The effects of chloride addition on endothermic and exothermic transitions of pectin solution are evaluated during freezing and thawing. Sodium chloride and potassium chloride addition gives two peaks on the curves.
Details
- Original title: Effect of salts on the thermal properties of pectin solution on freezing and thawing.
- Record ID : 1992-2810
- Languages: English
- Source: Food Hydrocolloids - vol. 5 - n. 4
- Publication date: 1991
Links
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Indexing
- Themes: Seeds and plants
- Keywords: Thawing; Calorimetry; Solution; Pectin; Potassium; Freezing; Sodium chloride; Chloride
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