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UNFROZEN WATER IN FOODS AND BIOLOGICAL SYSTEMS.

[In Japanese. / En japonais.]

Author(s) : NAGASHIMA N.

Type of article: Article

Summary

UNFROZEN WATER AND UNFREEZABLE WATER EXIST IN FOODS AND BIOLOGICAL SYSTEMS AND THE BEHAVIOUR OF WATER DURING FREEZING AND THAWING IS CORRELATED WITH THE STATE OF THE WATER. A DEVELOPED METHOD USING BROAD-LINE PULSED NMR IS DESCRIBED BY WHICH ON COOLING AND WARMING A MATERIAL, THE UNFROZEN WATER CONTENT VS TEMPERATURE CURVE (FREEZING-THAWING CURVE, FTC) IS OBTAINABLE. THE STATES OF WATER (GIVEN FROM FTC) IN VARIOUS MATERIALS (AQUEOUS SOLUTIONS OF PORCINE ZINC INSULIN AND SACCHARIDES, GELS, FOODS, ETC) ARE EXPLAINED IN RELATION TO THEIR PROPERTIES. THIS FTC IS APPLICABLE TO EVALUATE THE SUITABILITY OF A MATERIAL FOR FREEZE-DRYING. UNFROZEN FOOD PRODUCTS, ANTI-FREEZE PROTEIN AND THE CHANGE IN THE STATE OF A WATER-ETHANOL MIXTURE ON MATURING WHISKY ARE BRIEFLY DESCRIBED.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1985-2410
  • Languages: Japanese
  • Source: Refrigeration - vol. 59 - n. 682
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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