Glass transition of freeze-concentrated aqueous solution of ascorbic acid as studied by alternating differential scanning calorimetry.
Author(s) : ANDERSEN A. B., SKIBSTED L. H.
Type of article: Article
Summary
Aqueous solutions of ascorbic acid have been shown, using differential scanning calorimetry (DSC), to form glassy states during freezing. Alternating DSC, as a new technique, further helped to study five thermal events observed during heating of frozen ascorbic acid solutions to complete melting from below the temperature for maximal freeze concentration of ascorbic acid in water depends somewhat on heating rate and was found to be -54 deg C for 10 deg C/minute.
Details
- Original title: Glass transition of freeze-concentrated aqueous solution of ascorbic acid as studied by alternating differential scanning calorimetry.
- Record ID : 1999-0925
- Languages: English
- Source: Lebensm.-Wiss. Technol. - vol. 31 - n. 1
- Publication date: 1998
Links
See other articles in this issue (7)
See the source
Indexing
- Themes: Freezing of foodstuffs
- Keywords: Vitrification; Vitamin C; Glass transition; Calorimetry; Solution; Cryoconcentration; Freezing
-
SUBZERO-TEMPERATURE PRESERVATION OF REACTIVE FL...
- Author(s) : HATLEY R. H. M., FRANKS F., DAY H.
- Date : 1986
- Languages : English
- Source: Biophys. Chem. - vol. 24 - n. 2
View record
-
Glass transition-related physicochemical change...
- Author(s) : ROOS Y. H.
- Date : 1995/10
- Languages : English
- Source: J. Food Technol. - vol. 49 - n. 10
View record
-
Glass transition and frozen food.
- Author(s) : SUZUKI T.
- Date : 2002/01
- Languages : Japanese
- Source: Refrigeration - vol. 77 - n. 891
View record
-
Water activity, glass transition and microbial ...
- Author(s) : CHIRIFE J., BUERA M. del P.
- Date : 1994/09
- Languages : English
- Source: Ital. J. Food Sci. - vol. 59 - n. 5
View record
-
Glass transition and food technology: a critica...
- Author(s) : LE MESTE M., CHAMPION D., ROUDAUT G., et al.
- Date : 2002/09
- Languages : English
- Source: Ital. J. Food Sci. - vol. 67 - n. 7
View record