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Ice crystallization temperatures of sugar/polysaccharide solutions and their relationship to thermal events during warming.

Author(s) : CARRINGTON A. K., SAHAGIAN M. E., GOFF H. D., STANLEY D. W.

Type of article: Article

Summary

Ice-crystallization temperatures of -42 deg C for fructose, -36 deg C for sucrose, and -44 deg C for glucose solutions (30% w/w) were determined by thermomechanical analysis. Addition of carboxymethyl cellulose increased them significantly. These temperatures corresponded closely to the collapse (melting) temperature during warming in the thermomechanical analysis and to the second thermal transition seen during warming of annealed solutions in the differential scanning calorimetry.

Details

  • Original title: Ice crystallization temperatures of sugar/polysaccharide solutions and their relationship to thermal events during warming.
  • Record ID : 1995-2940
  • Languages: English
  • Source: Cryo-Letters - vol. 15 - n. 4
  • Publication date: 1994/07
  • Document available for consultation in the library of the IIR headquarters only.

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