Share

IIR document

The effect of glass transition temperatures on molecular mobilities and ice recrystallisation rates in frozen sugar solutions.

Author(s) : IZZARD M. J.

Summary

The deterioration of many frozen products, such as ice cream and frozen desserts during storage arises from an increase in ice crystal size and is one the major factors contributing to the perceived deterioration of the product by the consumer. In order to reduce the rate of deterioration, a detailed understanding of the fundamental mechanism is needed. In this study, the author demonstrates that ice recrystallisation rates in a series of frozen sugar solutions is strongly correlated with the molecular mobilities of the water and solute molecules as measured by time domain nuclear magnetic resonance. The study also demonstrates that the proximity to the glass transition temperature as described by state diagrams correlates well with the measured ice recrystallisation rates. The temperature dependence in these systems is described by Williams, Landel and Ferry theory.

Available documents

Format PDF

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: The effect of glass transition temperatures on molecular mobilities and ice recrystallisation rates in frozen sugar solutions.
  • Record ID : 2006-2979
  • Languages: English
  • Source: Proceedings of the sixth Workshop on Ice Slurries of the IIR/Proceedings of the Second Conference on Phase Change Material and Slurry (PCM 2005).
  • Publication date: 2005/06/15

Links


See other articles from the proceedings (22)
See the conference proceedings

Indexing