Title of article
Modification of the method for calculation of the C′g and T′g intersection point in state diagrams of frozen solutions
Author/Authors
Yu.I. Matveev، نويسنده ,
Issue Information
دوماهنامه با شماره پیاپی سال 2004
Pages
4
From page
363
To page
366
Abstract
A modified method for calculating the T′g and C′g intersection point in state diagrams of frozen solutions, using only the glass transition temperature of the solute, is proposed. The method allows one to calculate T′g and C′g of both saccharides and proteins with high accuracy. The calculated T′g values for proteins and saccharides can be used to determine the content of these substances in real food products.
Keywords
Glass transition temperature , Plasticization , Disaccharides , Frozen food products , Water , Proteins , Monosaccharides , Solute , Oligosaccharides
Journal title
Food Hydrocolloids
Serial Year
2004
Journal title
Food Hydrocolloids
Record number
977796
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