Pa. Kilmartin et al., The measurement of the glass transition temperature of sucrose and maltosesolutions with added NaCl, J SCI FOOD, 80(15), 2000, pp. 2196-2202
The effect of added NaCl on the glass transition temperatures of 200 and 30
0 g kg(-1) sucrose and maltose solutions was determined using DSC and capac
itance measurements. Negative shifts of around 4 degreesC were seen upon th
e addition of 0.1 mol kg(-1) NaCl, consistent with the freezing point depre
ssion expected for the maximally freeze-concentrated solutions. Changes in
the capacitance were seen which matched both the onset of the devitrificati
on event and the main heat capacity step seen in DSC scans. (C) 2000 Societ
y of Chemical Industry.