Abstract
Thermomechanical Analysis (TMA), using the parallel-plate-rheometer mode of the DuPont 943 TMA, was used to evaluate the softening properties of frozen aqueous carbohydrate model systems. A sample (of fixed dimension) of frozen solution was placed between the parallel plates and cooled to −80°C. The sample was then heated at a linear heating rate of 2°C/min to +15°C. The dimension change was plotted as a function of temperature or time, and an estimate was made of the glass transition point and of the thermal softening behavior of the system. Good agreement was found with previously published glass transition data for similar frozen carbohydrate model systems measured by differential scanning calorimetry (DSC) and dynamic mechanical analysis (DMA).
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
L. Slade and H. Levine, Thermal analysis of starch, in: “1988 C.R.A. Scientific Conference,” Corn Refiners Association, Washington, D.C. (1988).
T.W. Schenz, M.A. Rosolen, H. Levine, and L. Slade, DMA of frozen aqueous solutions, in: “Proceedings 13th N.A.T.A.S. Conference,” A.R. McGhie, ed., N.A.T.A.S., Philadelphia (1984).
H. Levine and L. Slade, Principles of cryostabilization technology from structure/property relationships of water-soluble food carbohydrates — a review, Cryo-Lett. 9:21 (1988).
T.J. Maurice, L. Slade, C. Page, and R. Sirett, Polysaccharide-water interactions — thermal behavior of rice starch, in: “Properties of Water in Foods,” D. Simatos and J.L. Multon, eds., Martinus Nijhoff, Dordrecht (1985).
C.M. Page and T.J. Maurice, Starch volume changes studied by a temperature scanning dilatometer technique, in: “Proceedings 13th NA.TA.S. Conference,” A.R. McGhie, ed., N.A.T.A.S., Philadelphia (1984).
C.G. Biliaderis, C.M. Page, T.J. Maurice, and B.O. Juliano, Thermal characterization of rice starches: a polymeric approach to phase transitions of granular starch, J. Agric. Food Chem. 34:6 (1986).
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1991 Springer Science+Business Media New York
About this chapter
Cite this chapter
Maurice, T.J., Asher, Y.J., Thomson, S. (1991). Thermomechanical Analysis of Frozen Aqueous Systems. In: Levine, H., Slade, L. (eds) Water Relationships in Foods. Advances in Experimental Medicine and Biology, vol 302. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-0664-9_11
Download citation
DOI: https://doi.org/10.1007/978-1-4899-0664-9_11
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4899-0666-3
Online ISBN: 978-1-4899-0664-9
eBook Packages: Springer Book Archive