Physical state study of (sugar mixture)-polymer model systems

International Journal of Food Properties

Volumn 13, Issue 1, 2010, Pages 184-197

  Singh, Kawal Jit ^a   Roos, Yrjo H ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Freeze concentration; Freezing; Frozen state transitions; Glass transition; Ice melting; Lactose; Surcose; Trehalose; Water

Indexed keywords

ANNEALING TEMPERATURES; COMPLEX SYSTEMS; FREEZE-CONCENTRATION; FROZEN SOLUTIONS; FROZEN STATE; FROZEN STATE TRANSITIONS; FROZEN SYSTEMS; ICE MELTING; INITIAL CONCENTRATION; PHYSICAL STATE; POLYMER MODELS; POLYMER SYSTEMS; POLYMERIC COMPOUNDS; SIMILARITIES AND DIFFERENCES; SUGAR MIXTURES; TEMPERATURE DIFFERENCES; THERMAL BEHAVIOURS; THERMAL STUDY; WEIGHT RATIOS;

CONCENTRATION (PROCESS); DIFFERENTIAL SCANNING CALORIMETRY; FREEZING; GLASS; ICE; MELTING; MIXTURES; STARCH; SUGAR (SUCROSE);

GLASS TRANSITION;

EID: 75449116920     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910802259184     Document Type: Article

References (43)

1. Némethy, G. In: Low Temperature Biology of Foodstuffs; Hawthorn, J.; Rolfe, E.J. Eds.; Pergamon Press: London, 1968; 1-22.
2. Hallett, J. In: Low Temperature Biology of Foodstuffs; Hawthorn, J.; Rolfe, E.J. Eds.; Pergamon Press: London, 1968; 23-52.
3. Luyet, B.J. In: Low Temperature Biology of Foodstuffs; Hawthorn, J.; Rolfe, E.J. Eds.; Pergamon Press: London, 1968; 53-78.
4. Love, R.M. In: Low Temperature Biology of Foodstuffs; Hawthorn, J.; Rolfe, E.J. Eds.; Pergamon Press: London, 1968; 105-124.
5. Levine, H.; Slade, L. Principle of "cryostabilization" technology from structure/property relationships of carbohydrate/water systems-A review. Cryo-lett. 1988, 9, 21-63.
6. Roos, Y.H.; Karel, M. Amorphous state and delayed ice formation in sucrose solutions. Int. J. Food Sci. and Technol. 1991, 26, 553-566.
7. Goff, H.D.; Caldwell, K.B.; Stanley, D. W. The influence of polysaccharides on the glass transition in frozen sucrose solutions and ice cream. J. Dairy Sci. 1993, 76, 1268-1277.
8. Sahagian, M.E.; Goff, H.D. Thermal mechanical and molecular relaxation properties of stabilized sucrose solution at sub-zero temperatures. Food Res. Int. 1995, 28 (1), 1-8.
9. Roos, Y.H.; Karel, M. Nonequilibrium ice formation in carbohydrate solutions. Cryo-lett. 1991, 12, 367-376.
10. Roos, Y.H. Phase Transitions in Foods. Academic Press: San Diego CA, 1995; 360 pp.
11. Goff, H.D.; Sahagian, M.E. Freezing of dairy products. In: Freezing effects on Food Quality; Jeremiah, L.E.; Ed.; Marcel Dekker Inc.: New York, 1996; 299-335.
12. Muhr, A.H.; Blanshard, J.M.V. Effects of polysaccharide stabilizers on the rate of growth of ice. J. Food Technol. 1986, 21, 683-710
13. Harper, E.K.; Shoemaker, C.F. Effects of locust bean gum and selected sweetening agents on ice recrystallization rates. J. Food Sci. 1983, 48, 1801-1803.
14. Budiaman, E.R.; Fennema, O. Linear rate of water crystallization as influenced by temperature of hydrocolloid suspensions. J. Dairy Sci. 1987, 70, 534-546.
15. Budiaman, E.R.; Fennema, O. Linear rate of water crystallization as influenced by temperature of hydrocolloid suspensions. J. Dairy Sci. 1987, 70, 547-554.
16. Buyong, N.; Fennema, O. Amount and size of ice crystals in frozen samples as influenced by hydrocolloids. J. Dairy Sci. 1988, 71, 2630-2639.
17. Singh, K.J.; Roos, Y.H. Frozen State Transitions of Sucrose-Protein- Cornstarch Mixtures. J. Food Sci. 2005, 70 (3), 198-204.
18. Singh, K.J.; Roos, Y.H. State transitions and freeze concentration in trehalose-protein-cornstarch mixtures. Lebensm.-Wiss.u.-Technol. 2006, 39 (8), 930-938.
19. Singh, K.J.; Roos, Y.H. Frozen state transitions in freeze-concentrated lactose-protein-cornstarch systems. Int. J. Food Prop. 2007, 10 (3), 577-587.
20. Fennema, O. R. In: Low-Temperature Preservation of Foods and Living Matte; Fennema, O.R.; Powrie, W.D.; Marth, E.H., Editors; Marcel Dekker: New York, 1973; pp. 153.
21. Sutton, R.L.; Lips, A.; Piccirillo, G.; Sztehlo, A. Kinetics of ice recrystallization in aqueous fructose solutions. J. Food Sci. 1996, 61 (4), 741-744.
22. Hagiwara, T.; Hartel R.W. Effect of sweetener, Stabilizer, and storage temperature on ice recrystallization in ice cream. J. Dairy Sci. 1996, 79, 735-744.
23. Sutton, R.L.; Wilcox, J. Recrystallization in model ice cream solutions as affected by stabilizer concentration. J. Food Sci. 1998, 63 (1), 9-11.
24. Martin, D.R.; Ablett, S.; Darke, A.; Sutton, R.L.; Sahagian, M. Diffusion of aqueous sugar solutions as affected by locust bean gum studied by NMR. J Food Sci. 1999, 64 (1), 46-49.
25. Flores, A.A.; Goff, H.D. Recrystallization in ice cream after constant and cycling temperature storage conditions as affected by stabilizers. J. Dairy Sci. 1999, 82, 1408-1415.
26. Bolliger, S.; Wildmoser, H.; Goff, H.D.; Tharp, B.W. Relationships between ice cream mix viscoelasticity and ice crystal growth in ice cream. Int. Dairy J. 2000, 10, 791-797.
27. Regand, A.; Goff, H.D. Structure and ice recrystallization in frozen stabilized ice cream model systems. Food Hydrocoll. 2003, 17, 95-102.
28. Franks, F.; Asquith, M.H.; Hammond, C.C.; Skaer, H.B.; Echlin, P. Polymeric cryoprotectants in the preservation of biological ultra structure. I. Low temperature states of aqueous solutions of hydrophilic polymers. J. of Microsc., 1977, 110, 223.
29. Roos, Y.H. Characterization of food polymers using state diagrams. J Food Eng. 1995, 24, 339-360.
30. Le Meste, M. Huang, V. Thermomechanical properties of frozen sucrose solutions. J. Food Sci. 1992, 57 (5), 1230-1233.
31. Maltini, E.; Anese, M.. Evaluation of viscosities of amorphous phase in partially frozen systems by WLF kinetics and glass transition temperatures. Food Res. Int. 1995, 28 (4), 367-372.
32. Biliaderis, C.G; Swan, R.S.; Arvanitoyannis, I. Physicochemical properties of commercial starch hydrolyzates in the frozen state. Food Chem. 1999, 64, 537-546.
33. Herrera, J.R.; Pastoriza, L.; Smapedro, G. Inhibition of formaldehyde production in frozenstored minced blue whiting (Micromesistius poutassou)Muscle by cryostabilizers: An approach from the glassy state theory. J. Agric. Food Chem. 2000, 48, 5256-5262.
34. Herrera, J.R.; Roos, Y.H. A kinetic study on formaldehyde production in cryostabilized watersoluble fish muscle extracts. Innov. Food Sci. Emerg. Technol. 2001, 1, 227-235.
35. Le Meste, M.; Champion, D.; Roudaut, G.; Blond, G.; Simatos, D. Glass transition and food technology: A Critical Appraisal. J. Food Sci. 2002, 67 (7), 2444-2458.
36. Haque, K., Roos, Y.H. Water plasticization and crystallization of lactose in spray-dried lactose/ protein mixtures. J. Food Sci. 2004, 69 (1), 23-29.
37. Gordon, M.; Taylor, J.S. Ideal copolymers and the second-order transitions of synthetic rubbers. I. Non-crystalline copolymers. J. Appl. Chem. 1952, 2, 493-500.
38. Arvanitoyannis, I; Blanshard, J. M. V. Rates of Crystallization of Dried Lactose-sucrose Mixtures. J. Food Sci. 1994, 59 (1), 197-205.
39. Antipova, A. S.; Semenova, M.G. Effect of sucrose on the thermodynamic incompatibility of different biopolymers. Carbohydr. Polym. 1996, 28 (4), 359-365.
40. Blond, G.; Simatos, D. Optimal thermal treatments to obtain reproducible DSC thermograms with sucrose + dextran frozen solutions. Food Hydrocoll. 1998, 12, 133-139. (Pubitemid 128352247)
41. Miller-Livney, T.; Hartel, R.W. Ice recrystallization in ice cream: interactions between sweeteners and stabilizers. J. Dairy Sci. 1997, 80, 447-456.
42. Al-Ruqaie, I.M.; Kasapis, S.; Abeysekera, R. Structural properties of pectin-gelatin gels. Part II: effect of sucrose/glucose syrup. Carbohydr. Polym. 1997, 34 (4) 309-321.
43. Wang, S. T.; Barringer, S.A.; Hasen, P.M.T. Effects of carboxymethylcellulose and guar gum on ice crystal propagation in a sucrose-lactose solution. Food Hydrocoll. 1998, 12, 211-215.