|
Titre :
|
Optimized thermal treatments to obtain reproducible DSC thermograms with sucrose plus dextran frozen solutions
|
|
Auteurs :
|
G. Blond ;
D. Simatos
|
|
Type de document :
|
article/chapitre/communication
|
|
Année de publication :
|
1998
|
|
Format :
|
p. 133-139
|
|
Langues:
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= Anglais
|
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Catégories :
|
SCIENCES FONDAMENTALES ET APPLIQUEES
|
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Mots-clés:
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GLUCIDE
;
CONGELATION
;
VISCOSITE
;
CONCENTRATION
;
CRISTALLISATION
|
|
Résumé :
|
The freezing behaviour of concentrated model solutions has been studied by differential scanning calorimetry (DSC) over a large range of sucrose + dextran ratios. When conventional thermal cycles (10 °C/min) are used, it is observed that the freezing is dependent on the dextran concentration, i.e. The amount of unfrozen water increases with the dextran concentration. The high viscosity of the concentrated solution limits the ice crystal growth during the cooling step of the DSC analysis. In order to obtain maximally freeze-concentrated samples, a methodology is proposed that corresponds to specific annealing treatments.
|
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Source :
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Food Hydrocolloids, vol.12
|
