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Nonequilibrium ice formation in carbohydrate solutions.

Author(s) : ROOS Y., KAREL M.

Type of article: Article

Summary

Ice formation and thermal phenomena in fructose and glucose solutions were studied using differential scanning calorimetry and mechanical spectrometry. The rate of ice formation was related to temperature difference from glass transition. At high water contents glass transition temperature was low and ice formation well above it was not significantly affected by temperature difference from glass transition. Decreasing temperature difference from glass transition decreased the rate of ice formation. Maximum freeze-concentration was achieved by annealing above glass transition temperature but below melting point of ice in the maximally freeze-concentrated solution. The unfrozen water content in the maximally freeze-concentrated state was about 20% for both sugars. This concentration was consistent with mechanical properties and glass transition temperature values of 80% solutions.

Details

  • Original title: Nonequilibrium ice formation in carbohydrate solutions.
  • Record ID : 1993-0356
  • Languages: English
  • Source: Cryo-Letters - vol. 12 - n. 6
  • Publication date: 1991/11
  • Document available for consultation in the library of the IIR headquarters only.

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