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The frozen state of water in polymer gels.

[In Japanese. / En japonais.]

Author(s) : MURASE N.

Type of article: Article

Summary

The frozen state of water in polymer gels used as food models was characterized in this review by analysis of anomalous freezing behaviour observed during rewarming. Thanks to a polymer network, ice crystallization is more or less prevented. As a result of the obstruction effect of the polymer network, it was shown that ice crystals of various sizes are formed in polymer gels, which melt at different sub-zero temperatures during rewarming. The size distribution of ice crystals depends on the characteristics of the polymer network and on the freezing conditions. The formation of glassy water was also demonstrated during nonequilibrium freezing and the resultant change in the polymer network structure was observed.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 2003-2359
  • Languages: Japanese
  • Source: Refrigeration - vol. 77 - n. 891
  • Publication date: 2002/01
  • Document available for consultation in the library of the IIR headquarters only.

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