Partager

Document IIF

Diagramme eau-saccharose, hydrates de saccharose et stabilité des produits sucrés à l’état congelé.

The water-sucrose diagram, sucrose hydrates and frozen stability of sweet products.

Numéro : 1051

Auteurs : LE BAIL A., ROOS Y. H., JHA P. K., LE BAIL P.

Résumé

Freezing of water in food is explained in the phase diagram of the solute present in the liquid aqueous phase. Sucrose is the dominating solute of sweet foods. The supplemented phase diagram of sucrose-water by Young-Jones (1949) exhibited a maximal ice concentration within the range of 60% sucrose. For higher concentrations, a supersaturation domain was shown with the presence of sucrose hemi-heptahydrates (S+3.5H2O) and sucrose hemi-pentahydrates (S +2.5H2O).
This presentation proposes a review of the sucrose-water diagram. Pictures of sucrose-hydrate images taken from Young and Jones (1949) will be shown and compared to images obtained in a « frozen » pastry in which freeze damage was observed during long term storage. The frozen stability of sweet products depends on the occurrence of ice crystals. Example will be proposed in the case of selected specialities. The impact of the formulation on instabilities and quality losses during frozen storage will be discussed.

Documents disponibles

Format PDF

Pages : 7 p.

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : The water-sucrose diagram, sucrose hydrates and frozen stability of sweet products.
  • Identifiant de la fiche : 30032537
  • Langues : Anglais
  • Source : 8th IIR International Conference on Sustainability and the Cold Chain. Proceedings: June 9-11 2024
  • Date d'édition : 11/06/2024
  • DOI : http://dx.doi.org/10.18462/iir.iccc2024.1051

Liens


Voir d'autres communications du même compte rendu (84)
Voir le compte rendu de la conférence

Indexation