THERMAL, MECHANICAL SAND MOLECULAR RELAXATION PROPERTIES OF STABILIZED SUCROSE SOLUTIONS AT SUBZERO TEMPERATURES

被引：45
作者：
SAHAGIAN, ME [1 ]
GOFF, HD [1 ]
机构：
[1] UNIV GUELPH,DEPT FOOD SCI,GUELPH,ON N1G 2W1,CANADA
来源：
FOOD RESEARCH INTERNATIONAL | 1995年 / 28卷 / 01期
关键词：
STABILIZERS; GLASS TRANSITION; SUBZERO TEMPERATURES;
D O I：
10.1016/0963-9969(95)93324-N
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Sub-zero behaviour of sucrose solutions in the presence of xanthan gum, gelatin and guar gum were investigated using differential scanning calorimetry (DSC), thermomechanical analysis (TMA) and H-1 nuclear magnetic resonance (NMR). Two freezing rate and thermal history dependent phase transitions, denoted T-Tr1 and T-Tr2, were observed. Only properly annealed xanthan systems had any influence on the thermal properties of freeze-concentrated sucrose solutions (DSC). However, stabilizers altered the rate of thermal deformation (decrease), calculated viscosity (increase) and compliance (decrease) above T-Tr2, xanthan having the largest effect. These properties appeared to be enhanced through slow freezing consistent with changes in free volume. Also, the presence of guar gum appeared to change the NMR t(2) relaxation properties of the system. It is postulated that a mechanism of stabilizer action at sub-zero temperatures involves a modification of the kinetic properties of the unfrozen phase rather than thermodynamic parameters.
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页码：1 / 8
页数：8
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