ShareMeasurement of temperature-dependent ice fraction in frozen foods.
Author(s) : PONGSAWATMANIT R., MIYAWAKI O.
Type of article: Article
Summary
The ice fraction was measured in glucose, saccharose, gelatin and ovalbumine solutions at different concentrations, between 0 and -20 deg C. A comparison was made between the phase-diagram method and differential scanning calorimetry in the study of the ice fraction. The results are analyzed theoretically, in order to describe the data systematically.
Details
- Original title: Measurement of temperature-dependent ice fraction in frozen foods.
- Record ID : 1995-0252
- Languages: English
- Source: Biosci. Biotechnol. Biochem. - vol. 57 - n. 10
- Publication date: 1993
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Indexing
- Themes: Freezing of foodstuffs
- Keywords: Ice; Gelatin; Measurement; Albumin; Solution; Sucrose; Frozen food; Glucose
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