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DSC Studies and Stability of Frozen Foods

  • D. Simatos
  • G. Blond
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 302)

Abstract

This paper discusses the role played by the “WLF decrease in viscosity” above the temperature of the glass transition (Tg) in the temperature dependence of the stability of frozen foods. In the first part, the complex features observed before the melting endotherm on DSC/DTA thermograms of sugar-water solutions are examined; they are suggested to be representative of a glass transition associated with enthalpy relaxation. In the second part, the values of Tg for some complex foods are discussed. It is shown that ice melting adds an important contribution to the WLF effect on the decrease of the viscosity of the freeze-concentrated phase. The temperature dependence of the deterioration processes observed in frozen food products is generally smaller than that expected from this viscosity decrease. Several hypotheses are presented to account for the discrepancy.

Keywords

Glass Transition Differential Thermal Analysis Glass Phase Unfrozen Water Freeze Food 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1991

Authors and Affiliations

  • D. Simatos
    • 1
  • G. Blond
    • 1
  1. 1.ENS.BANAUniversité de BourgogneDijonFrance

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