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PRINCIPLES OF < CRYOSTABILIZATION > TECHNOLOGY FROM STRUCTURE/PROPERTY RELATIONSHIPS OF CARBOHYDRATE/WATER SYSTEMS. A REVIEW.

Author(s) : LEVINE H., SLADE L.

Type of article: Article

Summary

THE REVIEW DESCRIBES THE GLASS TRANSITION TEMPERATURE, THE AMOUNT OF WATER RENDERED UNFREEZABLE BY IMMOBILIZATION WITH THE SOLUTE, AS PHYSICO-CHEMICALLY CHARACTERISTIC (ALTHOUGH KINETICALLY DETERMINED) PROPERTIES OF GLASS FORMING STRUCTURES AT LOW TEMPERATURES AND HOW THEY HAVE BEEN USED TO INTERPRET THE THERMOMECHANICAL BEHAVIOUR OF CARBOHYDRATE WATER SYSTEMS IN NON EQUILIBRIUM GLASSY AND RUBBERY STATES. IT ALSO DESCRIBES HOW MEASURED VALUES OF THESE PROPERTIES HAVE BEEN USED TO DEFINE STRUCTURE/ACTIVITY RELATIONSHIPS IN ORDER TO PREDICT FUNCTIONAL BEHAVIOUR OF SUCH CARBOHYDRATES, MANY OF WHICH APPEAR WIDELY IN FROZEN FOODS. G.R.S.

Details

  • Original title: PRINCIPLES OF < CRYOSTABILIZATION > TECHNOLOGY FROM STRUCTURE/PROPERTY RELATIONSHIPS OF CARBOHYDRATE/WATER SYSTEMS. A REVIEW.
  • Record ID : 1988-1458
  • Languages: English
  • Source: Cryo-Letters - vol. 9 - n. 1
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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