MECHANICAL-PROPERTIES OF FROZEN MODEL SOLUTIONS

被引：45

作者：

BLOND, G

机构：

[1] ENS.BANA, Departement de Biologie Physico-Chimique, Université de Bourgogne

来源：

JOURNAL OF FOOD ENGINEERING | 1994年 / 22卷 / 1-4期

关键词：

D O I：

10.1016/0260-8774(94)90034-5

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

In this study the thermal and thermomechanical behaviours of sucrose and sucrose + polymer solutions were investigated in the vicinity of their glass transition and at the beginning of melting for frozen samples. The effects of different concentrations of sucrose on the viscoelastic properties were studied and the addition of polymers analysed in order to explain their important role in the storage stability of frozen products.

引用

页码：253 / 269

页数：17

共 36 条

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