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Thermomechanical properties of frozen sucrose solutions.

Author(s) : LE MESTE M., HUANG V.

Type of article: Article

Summary

A thermomechanical method was used to study the glass transition of dry amorphous sucrose and the physical changes occurring when frozen sucrose solutions were heated. The maximum solute concentration of the amorphous solution was close to 80%. In nonmaximally freeze concentrated solutions, devitrification generally started at the glass transition temperature of the amorphous phase and continued up to -32 deg C, where melting of the ice crystals began. With dilute solutions, ice recrystallization occurred in the temperature range from -32 to -10 deg C. Devitrification and recrystallization had a stabilizing effect on mechanical properties.

Details

  • Original title: Thermomechanical properties of frozen sucrose solutions.
  • Record ID : 1993-2108
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 57 - n. 5
  • Publication date: 1992/09
  • Document available for consultation in the library of the IIR headquarters only.

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