DSC studies and stability of frozen foods.
This paper discusses the role played by the "WLF decrease in viscosity" above the temperature of the glass transition (Tg) in the temperature dependence of the stability of frozen foods. In the first part, the complex features observed before the melting endotherm on DSC/DTA thermograms of sugar-water solutions are examined; they are suggested to be representative of a glass transition associated with enthalpy relaxation. In the second part, the values of Tg for some complex foods are discussed. It is shown that ice melting adds an important contribution to the WLF effect on the decrease of the viscosity of the freeze-concentrated phase. The temperature dependence of the deterioration processes observed in frozen food products is generally smaller than that expected from this viscosity decrease. Several hypotheses are presented to account for the discrepancy.
Simatos
D
D
ENS.BANA, Université de Bourgogne, Dijon, France.
Blond
G
G
D002152:Calorimetry, Differential Scanning; D002241:Carbohydrates / Q000737:chemistry; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D005502:Food; D005524:Food Technology; D005615:Freezing; D013696:Temperature; D013816:Thermodynamics; D014867:Water / Q000737:chemistry
D002241:Carbohydrates; D014867:Water