Development of state diagram of bovine gelatin by measuring thermal characteristics using differential scanning calorimetry (DSC) and cooling curve method

Thermochimica Acta

Volumn 509, Issue 1-2, 2010, Pages 111-119

  Rahman, Mohammad Shafiur ^a   Al Saidi, Ghalib ^a   Guizani, Nejib ^a   Abdullah, Aminah ^b  

^a SULTAN QABOOS UNIVERSITY   (Oman)

^b UNIVERSITI KEBANGSAAN MALAYSIA   (Malaysia)

Author keywords

Freezing point; Glass transition; Maximal freeze concentration condition; Solids melting temperature; Un freezable water; Unfolding temperature

Indexed keywords

CHEN'S MODEL; CLAUSIUS-CLAPEYRON EQUATIONS; COOLING CURVE; FREEZABLE WATER; FREEZE-CONCENTRATION; FREEZING CURVES; FREEZING POINT; GORDON-TAYLOR MODEL; MELTING LINE; SOLIDS CONTENT; STATE DIAGRAM; THERMAL CHARACTERISTICS; UNFOLDING TEMPERATURE; VERTICAL LINES;

CONCENTRATION (PROCESS); DIFFERENTIAL SCANNING CALORIMETRY; FREEZING; GLASS; MELTING POINT; METAL MELTING; PHASE DIAGRAMS; WATER CONTENT;

GLASS TRANSITION;

EID: 77956191103     PISSN: 00406031     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tca.2010.06.011     Document Type: Article

References (65)

1. P.J. Flory, and E.S. Weaver J. Am. Chem. Soc. 82 1960 4518 4525
2. R. Hinterwaldner Technology of gelatin manufacture A.G. Ward, A. Courts, The Science and Technology of Gelatin 1977 Academic Press London, UK 315 364
3. J.D. Ferry Macromolecules 24 1991 1991 5237 5245
4. G.W. White, and S.H. Cakebread J. Food Technol. 1 1966 73 82
5. B. Luyet, and D. Rasmussen Biodynamica 10 1968 167 191
6. Y.H. Roos Phase transitions and transformations in food systems R. Heldman, D.B. Lund, Handbook of Food Engineering 1992 Marcel Dekker New York 145 197
7. Y. Roos J. Food Eng. 24 1995 339 360
8. M.S. Rahman Trends Food Sci. Technol. 17 2006 129 141
9. M.S. Rahman Int. J. Food Properties 12 2009 726 740
10. Y. Liu, B. Bhandari, and W. Zhou J. Agric. Food Chem. 54 2006 5701 5717
11. R.B. Duckworth Solute mobility in relation to water content and water activity L.B. Rockland, G.F. Stewart, Water Activity: Influences on Food Quality 1981 Academic Press New York 295 317
12. J. Perez J. Food Eng. 22 1994 89 114
13. S.J. Richardson, and M.P. Steinberg Applications of nuclear magnetic resonance L.B. Rockland, L.R. Beuchat, Water Activity: Theory and Applications to Food 1987 Marcel Dekker New York
14. L. Slade, and H. Levine A food polymer science approach to structure property relationships in aqueous food systems: non-equilibrium behavior of carbohydrate-water systems H. Levine, L. Slade, Water Relationships in Food 1991 Plenum Press New York 29 101
15. E. Vittadini, L.C. Dickinson, and P. Chinachoti Carbohydr. Polym. 46 2001 49 57
16. L.N. Bell, M.J. Hageman, and J.M. Bauer Biopolymers 35 1995 201 209
17. N.M. D'Cruzand, and L.N. Bell J. Food Sci. 70 2005 E64 E68
18. L. Bell, and D.E. Touma J. Food Sci. 61 1996 807 828
19. A.S. Marshall, and S.E.B. Petrie J. Photogr. Sci. 28 1980 128 134
20. S.S. Sablani, S. Kasapis, Y. Al-Rahbi, and M. Al-Mugheiry Drying Technol. 20 2002 2081 2092
21. P.J.A. Sobral, and A.M.Q.B. Habitante Food Hydrocolloids 15 2001 2001 377 382
22. F.M. Vanin, P.J.A. Sobral, F.C. Menegalli, R.A. Carvalho, and A.M.Q. Habitante Food Hydrocolloids 19 2005 899 907
23. M.S. Rahman, G.S. Al-Saidi, and N. Guizani Food Chem. 108 2008 2008 472 481
24. F. Badii, and N.K. Howell Food Hydrocolloids 20 2006 2006 630 640
25. Y.H. Roos, and M. Karel Food Technol. 45 1991 66 71
26. Y.H. Roos Water activity and physical state effects on amorphous food stability J. Food Process. Preserv. 16 1993 433 447
27. M.S. Rahman Int. J. Food Properties 7 2004 407 428
28. H. Levine, and L. Slade Carbohydr. Polym. 6 1986 213 244
29. H. Levine, and L. Slade The glassy state in applications for the food industry, with an emphasis on cookie and cracker production J.M.V. Blanshard, P.J. Lillford, The Science and Technology of the Glassy State in Foods 1993 University of Nottingham Press Nottingham
30. Y.H. Roos, M. Karel, and J.L. Kokini Food Technol. 50 1996 95 108
31. N. Guizani, G.S. Al-Saidi, M.S. Rahman, S. Bornaz, and A.A. Al-Alawi J. Food Eng. 99 2010 92 97
32. K.J. Singh, and Y.H. Roos Food Sci. Technol. 39 2006 930 938
33. S.S. Sablani, L. Bruno, S. Kasapis, and R.M. Symaladevi J. Food Eng. 90 2009 110 118
34. M.S. Rahman, W. Senadeera, A. Al-Alawi, T. Truong, B. Bhandari, G. Al-Saidi, Food Bioprocess Technol., in press, doi:10.1007/s11947-009-0258-z.
35. M. Iijima, K. Nakamura, T. Hatakeyama, and H. Hatakeyama Carbohydr. Polym. 41 2000 101 106
36. Y. Bai, M.S. Rahman, C.O. Perera, B. Smith, and L.D. Melton Food Res. Int. 34 2001 89 95
37. M.S. Rahman, N. Guizani, M. Al-Khaseibi, S. Al-Hinai, S.S. Al-Maskri, and K. Al-Hamhami Food Hydrocolloids 16 2002 653 659
38. M.S. Rahman, S. Kasapis, N. Guizani, and O. Al-Amri J. Food Eng. 57 2003 321 326
39. SAS The SAS System for Windows, Version 8.02 2001 SAS Institute Carry, NC
40. C.S. Chen J. Food Sci. 51 1986 1537 1553
41. M. Gordon, and J.S. Taylor J. Appl. Chem. 2 1952 493 500
42. D.J. Flory Principles of Polymer Chemistry 1953 Cornell University Press Ithaca, NY
43. J.W. Donovan Biopolymers 18 1979 263 275
44. C.G. Biliaderis, T.J. Maurice, and J.R. Vose J. Food Sci. 45 1980 1980 1669 1674
45. F. Nakazawa, J. Takahashi, and M. Takada Biosci. Biotechnol. Biochem. 62 1998 248 252
46. J. Lelievre Starch gelatinization J. Appl. Polym. Sci. 18 1973 293 296
47. Y. Choi, and M.R. Okos Effects of temperature and composition on thermal properties of foods M. LeMaguer, P. Jelen, Food Engineering and Process Applications: vol. 1. Transport Phenomena 1986 Elsevier Applied Science London 93 101
48. D. Simatos, M. Faure, E. Bonjour, and M. Couach Cryobiology 12 1975 202 208
49. J.W. Donovan, K. Lorenz, and K. Kulp Cereal Chem. 60 1983 381 387
50. C.G. Biliaderis, C.M. Page, T.J. Maurice, and B.O. Juliano J. Agric. Food Chem. 34 1986 6 14
51. J.K. Jang, and Y.R. Pyun Starch 48 1996 48 51
52. H. Levine, and L. Slade Water as a plasticizer: physico-chemical aspects of low-moisture polymeric systems F. Franks, Eater Science Reviews vol. 3 1988 Cambridge University Press Cambridge 79 185
53. L. Slade, and H. Levine Polymer-chemical properties of gelatin in foods A.M. Pearson, T.R. Dutson, A.J. Balley, Advances in Meat Research: Collagen as a Food 1987 AVI New York 251 266
54. M.S. Rahman, S.S. Sablani, N. Al-Habsi, S. Al-Maskri, and R. Al-Belushi J. Food Sci. 70 2005 E135 E141
55. M.S. Rahman, and R.H. Driscoll Int. J. Food Sci. Technol. 29 1994 51 61
56. S.S. Sablani, M.S. Rahman, S. Al-Busaidi, N. Guizani, N. Al-Habsi, R. Al-Belushi, and B. Soussi Thermochim. Acta 462 2007 56 63
57. Y. Vodovotz, and P. Chinachoti Food Sci. 61 1996 932 941
58. G. Cherian, and P. Chinachoti Cereal Chem. 73 1996 618 624
59. T.W. Schenz, B. Israel, and M.A. Rosolen Thermal analysis of water-containing systems H. Levine, L. Slade, Water Relationships in Food 1991 Plenum Press New York
60. S. Ablett, M.J. Izzard, P.J. Lillford, I. Arvanitoyannis, and M. Blanshard Carbohydr. Res. 246 1993 13 22
61. Y. Roos, and M. Karel Int. J. Food Sci. Technol. 26 1991 553 566
62. M.S. Rahman Drying Technol. 23 2005 695 715
63. M.S. Rahman, and R.H. Al-Belushi Int. J. Food Properties 9 2006 421 437
64. M.S. Rahman J. Food Eng. 21 1994 127 136
65. M.S. Rahman Int. J. Food Properties 6 2003 61 72