Glass transition and state diagram for freeze-dried horse mackerel muscle |
| |
| Authors: | Qi-Long Shi Ya Zhao Hai-Hua Chen Zhao-Jie Li Chang-Hu Xue |
| |
| Institution: | aCollege of Food Science and Engineering, Ocean University of China, No. 5, Yu Shan Road, Qingdao, Shandong Province 266003, PR China;bCollege of Light Industry and Agricultural Engineering, Shandong University of Technology, Zhang Zhou Road, Zibo, Shandong Province 255049, PR China;cCollege of Food Science and Engineering, Qingdao Agricultural University, Chun Yang Road, Qingdao, Shandong Province 266109, PR China |
| |
| Abstract: | Glass transition temperatures of freeze-dried horse mackerel muscle conditioned at various water activities at 25 °C were determined by differential scanning calorimetry (DSC). High moisture content (>0.33 g/g, d.b.) samples obtained by adding liquid water into freeze-dried samples, were also analyzed. The state diagram was composed of the freezing curve and the glass transition line, which were fitted according to Clausius–Clapeyron model and Gordon–Taylor model, respectively. The state diagram yielded maximally freeze-concentrated solutes at 0.786 solids with the characteristic temperature of glass formation being −83.1 °C. The state diagram of horse mackerel muscle developed in this work could be used to predict the stability during frozen storage and in dried conditions as well as in designing drying and freezing processes. |
| |
| Keywords: | State diagram Glass transition temperature Freeze-dried DSC Horse mackerel |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
