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Reaction rates at subzero-temperatures in frozen sucrose solutions: a diffusion-controlled reaction.

Author(s) : CHAMPION D., BLOND G., SIMATOS D.

Type of article: Article

Summary

The hydrolysis of disodium-p-nitrophenyl phosphate catalysed by alkaline phosphatase was chosen as a model to study the kinetics of changes in frozen food products. The initial reaction rate was determined in concentrated sucrose solutions down to -24 deg C. The experimental data were compared to the kinetics predicted assuming that the reaction was diffusion-controlled and that the diffusion was related to the viscosity by the Stokes-Einstein relation. When the temperature was too low for the viscosity to be simply measured, the Williams-Landel-Ferry equation was used to predict the viscosity, taking, as reference temperature, the glass transition temperature corresponding to the concentration of the freeze-concentrated phase at the test temperature. Predicted values were very close to the experimental ones, in the studied temperature range.

Details

  • Original title: Reaction rates at subzero-temperatures in frozen sucrose solutions: a diffusion-controlled reaction.
  • Record ID : 1998-2327
  • Languages: English
  • Source: Cryo-Letters - vol. 18 - n. 4
  • Publication date: 1997/07
  • Document available for consultation in the library of the IIR headquarters only.

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