Crystal‐Melt Phase Change of Food and Biopolymers

Senapati, Sudipta; Rana, Dipak; Maiti, Pralay

doi:10.1002/9781118935682.ch4

Cited by 2 publications

(1 citation statement)

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“…Table 3. Average values of the onset temperature of the glass state (Tgon), the peak midpoint temperature (Tgmid), the end temperature of the glass state (Tgend) (°C) of the heat-treated apple samples determined from the DSC thermograms, obtained during scanning at different speeds (5, 10, and Water, as the most abundant ingredient in most easily digestible foods, is in the free state, while only one part of the water is bound to proteins, carbohydrates and soluble salts [23,24]. Food products that have a low water content (fresh, dried) belong to amorphous materials, and they are in a glass or rubber state [25].…”

Section: Resultsmentioning

confidence: 99%

Thermal Analysis of Food Products Using Differential Scanning Calorimetry (Dsc)

Grujić¹,

Savanović²

2019

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Intensity of changes during the freezing storage of frozen foods, depends on several factors. Changes of foods during freezing and thawing can be rapidly determined by scanning calorimetry (DSC). The aim of this study was to test the influence of scanning rate on the thermal properties of previously heat-treated food products (boiled apple), using the differential scanning calorimetry method. By increasing the scanning rate, significant changes (p0.05) Tcon from -14,20 °C (rate 5 °C/min) to -15.57 °C (rate 15 °C/min) and Tcend (from -17.53 °C to -22.90 °C) were determined, and ΔTc increased from 3.33 °C to 7.33 °C. At the same time, the width of the melting temperature interval (ΔTm) increased from 7.80 °C to 12.87 °C. The glass transition temperature (Tgmid) ranged from -7.15 °C (rate 5 °C/min) to -6.60 °C (rate 15 °C/min). Based on the obtained results, it was found that the scanning rate during the DSC determination statistically significantly (p0.05) influenced the measured values of the thermal properties of the tested heat-treated apple samples.

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Section: Resultsmentioning

confidence: 99%