ShareSummary
Taking sucrose solutions as samples, the effects of annealing treatment, heating rate and the initial solution concentrations on the glass transition temperature of maximally freeze-concentrated solutions have been studied using the newly developed combined cryomicroscope and differential scanning calorimetry system. Results show that the glass transition temperature values were considerably affected by the annealing treatment, insignificantly influenced by the two others.
Details
- Original title: The effect of certain factors on the glass transition temperature of sucrose solutions.
- Record ID : 1999-2397
- Languages: English
- Source: Cryogenics and refrigeration. Proceedings of ICCR '98.
- Publication date: 1998/04/21
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Precooked food
- Keywords: Vitrification; Glass transition; Temperature; Solution; Sucrose; Parameter
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Estimation of the viscosities of frozen sucrose...
- Author(s) : MALTINI E.
- Date : 1993
- Languages : English
- Source: Ital. J. Food Sci. - vol. 5 - n. 4
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Mechanical properties of frozen model solutions.
- Author(s) : BLOND G.
- Date : 1994
- Languages : English
- Source: Water in foods. Fundamental aspects and their significance in relation to processing of foods.
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Chemical reaction kinetics in relation to glass...
- Author(s) : KERR W. L., LIM M. H., REID D. S., CHEN H.
- Date : 1993
- Languages : English
- Source: J. Sci. Food Agric. - vol. 61 - n. 1
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Studies on the magnitude of the glass transitio...
- Author(s) : SCHENZ T. W., COURTNEY K., ISRAEL B.
- Date : 1993/03
- Languages : English
- Source: Cryo-Letters - vol. 14 - n. 2
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Chemical reaction kinetics in relation to glass...
- Author(s) : KERR W. L., LIM M. H., REID D. S., CHEN H.
- Date : 1993
- Languages : English
- Source: J. Sci. Food Agric. - vol. 61 - n. 1
View record