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Nucléateurs de glace extracellulaires en provenance de Pantoea ananas : effets sur la congélation de produits alimentaires modélisés.

Extracellular ice nucleators from Pantoea ananas: effects on freezing of model foods.

Auteurs : ZASYPKIN D. V., LEE T. C.

Type d'article : Article

Résumé

Parameters of freezing of sucrose solutions and emulsions were evaluated using differential scanning calorimetry (DSC) at cooling rates of 1 to 20 °C/min. The differential and cumulative nucleation spectra of extracellular ice nucleators (ECINs) were established using a w/o emulsion technique. Freezing curves were obtained in a cabinet at -7 and -12 °C. The ECINs increased the ice nucleation temperature and reduced the time of the supercooling stage. The time of phase transition increased in the presence of ECINs, but the total time of freezing decreased. The ECINs caused lower onset temperatures of freezing as compared to the original cells.

Détails

  • Titre original : Extracellular ice nucleators from Pantoea ananas: effects on freezing of model foods.
  • Identifiant de la fiche : 2000-2969
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 64 - n. 3
  • Date d'édition : 05/1999
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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