DETERMINATION OF THE UNFROZEN WATER-CONTENT OF MAXIMALLY FREEZE-CONCENTRATED CARBOHYDRATE SOLUTIONS

The heat capacity change at T(g)' has been studied in freeze-concentrated carbohydrate solutions. The values obtained have been compared with those found for high concentration solutions that do not undergo freezing above T(g). The analysis has indicated that the freezing process influences the degree of stress in the glassy phase. This results in a complex power-time curve when frozen solutions are heated in a differential scanning calorimeter. The endotherm produced by the stress relaxation can cause considerable error in W(g)' measurement obtained by any method that relies on the integration of the power-time curve. A more reliable method for W(g)' determination is via the intersection of T' with a previously prepared T(g)/W(g) calibration curve.