MECHANICAL-PROPERTIES OF FROZEN MODEL SOLUTIONS

Authors
BLOND G
Citation
G. Blond, MECHANICAL-PROPERTIES OF FROZEN MODEL SOLUTIONS, Journal of food engineering, 22(1-4), 1994, pp. 253-269
Citations number
36
Categorie Soggetti
Food Science & Tenology","Engineering, Chemical
Journal title
Journal of food engineering → ACNP
ISSN journal
02608774
Volume
22
Issue
1-4
Year of publication
1994
Pages
253 - 269
Database
ISI
SICI code
0260-8774(1994)22:1-4<253:MOFMS>2.0.ZU;2-0
Abstract
In this study the thermal and thermomechanical behaviours of sucrose a nd sucrose + polymer solutions were investigated in the vicinity of th eir glass transition and at the beginning of melting for frozen sample s. The effects of different concentrations of sucrose on the viscoelas tic properties were studied and the addition of polymers analysed in o rder to explain their important role in the storage stability of froze n products.