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Mechanical properties of a model food gel during freezing/thawing.

Author(s) : TREMEAC B., HAYERT M., LEBAIL A., et al.

Summary

Thermal stresses caused by the volume expansion of water during the freezing process are often neglected in terms of impact on the quality of food. However, the state of the art appears quite crude. The aim of the study was to measure the mechanical properties during freezing and thawing of a food model system: a methylcellulose gel or Tylose (75.8% w.c.). The mechanical properties of this gel were measured using two setups: a Dynamic Mechanical Thermal Analysis system in the range of temperatures between -50 and 20 °C with a temperature rate of plus or minus 2 °C/min and a traction machine at ambient temperature. The results showed that the gel has an elastic behaviour irrespective to the temperature. Its elastic modulus, E', is about 2.0 plus or minus 0.5 MPa at 20 °C and 22 plus or minus 2 GPa at -50 °C, whereas its loss modulus, E", is a quarter of E' whatever the temperature. A comparison between ice ratio and mechanical properties is proposed.

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Details

  • Original title: Mechanical properties of a model food gel during freezing/thawing.
  • Record ID : 2004-2146
  • Languages: English
  • Source: 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
  • Publication date: 2003/08/17

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