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PHASE TRANSITIONS AND UNFREEZABLE WATER CONTENT OF CARROTS, REINDEER MEAT AND WHITE BREAD STUDIED USING DIFFERENTIAL SCANNING CALORIMETRY.

Author(s) : ROOS Y. H.

Type of article: Article

Summary

DIFFERENTIAL SCANNING CALORIMETRY WAS USED TO MEASURE THE PHASE TRANSITIONS AND UNFREEZABLE WATER OF CARROTS, REINDEER MEAT, AND WHITE BREAD. THE INCIPIENT MELTING POINT, INCIPIENT INTENSIVE MELTING POINT, THE ONSET TEMPERATURE OF MELTING, LATENT HEAT OF MELTING, SPECIFIC HEAT AND ENTHALPY WERE DETERMINED FROM THE MELTING CURVES. THE UNFREEZABLE WATER WAS FOUND TO BE A FUNCTION OF MOISTURE. THE INCIPIENT MELTING POINT TEMPERATURES WERE 234, 240 AND 233 K (-39, -33 AND -40 DEG C), INCIPIENT INTENSIVE MELTING POINT TEMPERATURES, 261.2, 259.7 AND 255.7 K (-11.8, -13.3 AND -17.3 DEG C) ONSET TEMPERATURES OF MELTING 269.6, 269.9 AND 260.8 K (-3.4, -3.1 AND -12.2 DEG C) FOR CARROT, REINDEER MEAT, AND WHITE BREAD, RESPECTIVELY. THE UNFREEZABLE WATER WAS 8.3% FOR CARROTS, 15.1% FOR REINDEER MEAT, AND 22.5% FOR WHITE BREAD.

Details

  • Original title: PHASE TRANSITIONS AND UNFREEZABLE WATER CONTENT OF CARROTS, REINDEER MEAT AND WHITE BREAD STUDIED USING DIFFERENTIAL SCANNING CALORIMETRY.
  • Record ID : 1987-0509
  • Languages: English
  • Publication date: 1986
  • Source: Source: J. Food Sci.
    vol. 51; n. 3; 1986.05-06; 684-686; 5 fig.; 4 tabl.; 13 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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