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Extracellular ice nucleators from Pantoea ananas: effects on freezing of model foods.

Author(s) : ZASYPKIN D. V., LEE T. C.

Type of article: Article

Summary

Parameters of freezing of sucrose solutions and emulsions were evaluated using differential scanning calorimetry (DSC) at cooling rates of 1 to 20 °C/min. The differential and cumulative nucleation spectra of extracellular ice nucleators (ECINs) were established using a w/o emulsion technique. Freezing curves were obtained in a cabinet at -7 and -12 °C. The ECINs increased the ice nucleation temperature and reduced the time of the supercooling stage. The time of phase transition increased in the presence of ECINs, but the total time of freezing decreased. The ECINs caused lower onset temperatures of freezing as compared to the original cells.

Details

  • Original title: Extracellular ice nucleators from Pantoea ananas: effects on freezing of model foods.
  • Record ID : 2000-2969
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 64 - n. 3
  • Publication date: 1999/05
  • Document available for consultation in the library of the IIR headquarters only.

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