LOW-TEMPERATURE TRANSITIONS IN FRESH AND OSMOTICALLY DEHYDRATED PLANT MATERIALS

被引：43

作者：

ANGLEA, SA

KARATHANOS, V

KAREL, M

机构：

[1] Department of Food Science, Cook College, Rutgers University, New Brunswick, New Jersey, 08903-0231

[2] Department of Agricultural Industries, Agricultural University, Athens, 11855

来源：

BIOTECHNOLOGY PROGRESS | 1993年 / 9卷 / 02期

关键词：

D O I：

10.1021/bp00020a014

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Phase transitions in several plant materials were studied using differentia scanning calorimetry (DSC) and small oscillatory amplitude rheology. The glass transition temperature of the unfrozen phase, recrystallization peak of water, and melting point of ice, in fresh plant materials as well as in samples osmotically dehydrated in 15, 30, and 45 % sucrose solutions, were identified using both thermal and mechanical analysis. Mechanical analysis showed that the glass transition temperature of the unfrozen phase was approximately -45-degrees-C for fresh and osmotically dehydrated plant materials at all concentrations. Thermal analysis showed that the glass transition of the unfrozen phase in osmotically dehydrated potato samples varied depending on the amount of freeze-concentration achieved.

引用

页码：204 / 209

页数：6

共 29 条

[21] PLASTICIZING EFFECT OF WATER ON THERMAL-BEHAVIOR AND CRYSTALLIZATION OF AMORPHOUS FOOD MODELS [J].