Influence of cryoscopic temperature variability on water freezing

Kharenko, E. N.; Arkhipov, L.O.; Yarichevskaya, N.N.

doi:10.36038/2307-3497-2019-176-81-94

Cited by 6 publications

(1 citation statement)

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“…Based on Raoult’s law for non-dissociated molecular solutions, the amount of frozen water at different temperature stages was calculated using the formula [ 65 , 66 , 67 ]: ω = (1 − t cr /t) × 100 where ω is the mass fraction of frozen water, %; t cr is the cryoscopic temperature, °C; and t is the temperature on each stage, °C.…”

Section: Methodsmentioning

confidence: 99%

Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators

et al. 2023

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The work is devoted to the study of the functional and technological properties of oat β-glucan in low-fat milky ice cream (2% fat) in comparison with the stabilization system Cremodan® SI 320. β-glucan (0.5%) has a greater effect on the cryoscopic temperature of ice cream mixes than Cremodan® SI 320 in the same amount (decrease by 0.166 °C vs. 0.078 °C), which inhibits the freezing process of free water in ice cream during technological processing in the temperature range from −5 to −10 °C. Microscopy of ice cream samples after freezing and hardening shows the ability of β-glucan to form a greater number of energy bonds due to specific interaction with milk proteins. Analysis of the microstructure of ice cream samples during 28 d of storage confirms the ability of oat β-glucan to suppress the growth of ice crystals more effectively than Cremodan® SI 320. Oat β-glucan gives ice cream a rich creamy taste, increases overrun and resistance to melting, which brings this type of frozen dessert closer to a full-fat analogue (10% fat).

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Section: Methodsmentioning

confidence: 99%

Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators

et al. 2023

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New data on cryoscopic temperatures of commercial fish species

Arkhipov

Kharenko

Semushkina

2021

IOP Conf. Ser.: Earth Environ. Sci.

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The results of experimental studies to determine the values of cryoscopic temperatures of the following (commercial) fish species are presented: blue shark (prionace glauca), stellate stingray (amblyraja radiata), Pacific herring (clupea pallasii), Atlantic salmon (salmon) (salmo salar), pink salmon (oncorhynchus) gorbusha), West African mackerel (scomberomorus tritor), red salmon (oncorhynchus nerka), mullet (mugil cephalus), Far Eastern navaga (eleginus gracilis), muksun (coregonus muksun), sea pollock (theragra chalcogramma), white-bellied flounder (lepidopsetta bilineata), bluebore halibut (reinhardtius hippoglossoides), black sea red mullet (mullus barbatus ponticus), pike-perch (sander lucioperca), Pacific cod (gadus macrocephalus), scrub hake (hake) (merluccius bilinearis), sea bass (sebastes alutus), icefish (champsocephalus gunnari), lacedra yellowtail (seriola quinqueradiata), sardine (sardinops) (sardinops ocellatus), haddock (melanogrammus aeglefinus), pike (esox lucius), crucian carp (carassius gibelio). A wide range of values of cryoscopic temperatures of the studied objects confirms the need for their accumulation, systematization and classification. It is proposed to use the value of cryoscopic temperature as a classification factor necessary to unify and simplify the substantiation of the modes of their refrigerated storage.

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Phase Transitions of Sweetened Condensed Milk in Extended Storage Temperature Ranges

Ryabova

Tolmachev

Galstyan

2022

Food Processing: Techniques and Technology

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Sweetened condensed milk is a popular food in various climatic zones, including those regions where average winter temperature falls below –30°C. Such low temperatures can trigger crystallization because they disrupt the native structure of biopolymers. These processes spoil the quality of sweetened condensed milk. However, no scientific publications feature the cryoscopic temperature of sweet condensed milk or systematize the data on its low-temperature storage. Sugar, sugar-milk, and milk solutions of various concentrations were frozen to determine their cryoscopic temperature by the thermographic method using a Testo 176T4 meter (Germany) with K-type probes (NiCr-Ni) at –78.5°C. The phase transitions were studied using a Mettler Toledo DCS 822e DSC analyzer. The nucleation temperature, the cryoscopic temperature, and the subcooling degree depended on the concentration and the type of the solute. For sugar solutions, the cryoscopic temperature varied from –0.4 ± 0.1 to –6.4 ± 0.1°C; for sugar-milk solutions, it ranged from –2.1 ± 0.1 to –10.9 ± 0.1°C; for whole milk solutions, it was from –0.4 ± 0.1 to –4.6 ± 0.1°C. The thermographic method failed to obtain the phase transition and the cryoscopic temperature in analogue models of sweetened condensed milk. The loss of fluidity was about –30°C when the storage time exceeded 2 h. This effect was comparable to 54 min of storage at –35°C. The differential scanning calorimetry meth od showed that the phase transition occurred at –80°C. This research opens new prospects for differential scanning calorimetry studies of phase transitions in condensed sweetened dairy products.

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Influence of cryoscopic temperature variability on water freezing

Cited by 6 publications

References 1 publication

Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators

Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators

New data on cryoscopic temperatures of commercial fish species

Phase Transitions of Sweetened Condensed Milk in Extended Storage Temperature Ranges

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