ShareEstimation of the viscosities of frozen sucrose-water systems from glass transition temperatures.
Author(s) : MALTINI E.
Type of article: Article
Summary
Solutions at freezing temperatures (-15 to -80 deg C) were assessed according to the glass transition theory. Correlations were made between sucrose and water concentration in the solutions, glass transition temperatures and freezing temperatures with the Williams-Landel-Ferry model. Viscosity was determined prior to the assessment of system stability.
Details
- Original title: Estimation of the viscosities of frozen sucrose-water systems from glass transition temperatures.
- Record ID : 1994-3671
- Languages: English
- Source: Ital. J. Food Sci. - vol. 5 - n. 4
- Publication date: 1993
Links
See other articles in this issue (1)
See the source
Indexing
-
Themes:
Food engineering;
Precooked food - Keywords: Vitrification; Viscosity; Glass transition; Calculation; Solution; Sucrose; Freezing; Concentration; Water
-
Mechanical properties of frozen model solutions.
- Author(s) : BLOND G.
- Date : 1994
- Languages : English
- Source: Water in foods. Fundamental aspects and their significance in relation to processing of foods.
View record
-
Chemical reaction kinetics in relation to glass...
- Author(s) : KERR W. L., LIM M. H., REID D. S., CHEN H.
- Date : 1993
- Languages : English
- Source: J. Sci. Food Agric. - vol. 61 - n. 1
View record
-
The effect of certain factors on the glass tran...
- Author(s) : LIU B., HUA Z.
- Date : 1998/04/21
- Languages : English
- Source: Cryogenics and refrigeration. Proceedings of ICCR '98.
View record
-
Studies on the magnitude of the glass transitio...
- Author(s) : SCHENZ T. W., COURTNEY K., ISRAEL B.
- Date : 1993/03
- Languages : English
- Source: Cryo-Letters - vol. 14 - n. 2
View record
-
A neural network correlation for the variation ...
- Author(s) : BOUCHARD C., GRANDJEAN B. P. A.
- Date : 1995
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 28 - n. 1
View record