Optimized thermal treatments to obtain reproducible DSC thermograms with sucrose plus dextran frozen solutions

被引：26

作者：

Blond, G ^{[1
]}

Simatos, D ^{[1
]}

机构：

[1] Phys Chim ENSBANA, F-21000 Dijon, France

来源：

FOOD HYDROCOLLOIDS | 1998年 / 12卷 / 02期

关键词：

D O I：

10.1016/S0268-005X(98)00007-1

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The freezing behaviour of concentrated model solutions has been studied by differential scanning calorimetry (DSC) over a large range of sucrose + dextran ratios. When conventional thermal cycles (10 degrees C/min) are used, it is observed that the freezing is dependent on the dextran concentration, i.e. the amount of unfrozen water increases with the dextran concentration. The high viscosity of the concentrated solution limits the ice crystal growth during the cooling step of the DSC analysis. In order to obtain maximally freeze-concentrated samples, a methodology is proposed that corresponds to specific annealing treatments. (C) 1998 Published by Elsevier Science Ltd. All rights reserved.

引用

页码：133 / 139

页数：7

共 24 条

[1] DIFFERENTIAL SCANNING CALORIMETRIC STUDY OF FROZEN SUCROSE AND GLYCEROL SOLUTIONS [J].