Measurement 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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