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Glass transitions and ice crystals in blackcurrants and redcurrants.

Author(s) : KAMPUSE S., MORAGA G., SKRUPSKIS I., et al.

Summary

Glass transition as a function of moisture content was determined in blackcurrants "Selechenskaya" and "Zagadka" and in redcurrant cultivar "Red Dutch". Sorption experiments were carried out in chambers at controlled a(w), at 30°C. The samples studied were fresh (for the desorption process) and previously freeze-dried (for the adsorption process). Glass transition of samples equilibrated to different moisture contents were analysed by DSC. The Gordon and Taylor equation was used to model the water plasticization effect. The fitted glass transition temperature of anhydrous solids of blackcurrants and redcurrants lies between 30.21 and 41.69°C, and the Gordon-Taylor constants k, between 3.59 and 4.05. The mass fraction of non-freezable water in evaluated samples was 23.44 to 24.19. If water content before freezing is reduced to 70%, the mass fraction of ice crystals in the samples, stored at -20°C, decreases to 52.7-53.2% from the total sample mass.

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Pages: ICR07-C2-751

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Details

  • Original title: Glass transitions and ice crystals in blackcurrants and redcurrants.
  • Record ID : 2008-0282
  • Languages: English
  • Source: ICR 2007. Refrigeration Creates the Future. Proceedings of the 22nd IIR International Congress of Refrigeration.
  • Publication date: 2007/08/21

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