Calculation of the C′g and T′g intersection point in the state diagram of frozen solutions

A set of equations have been developed that allow the T′g, C′g intersection point of the equilibrium liquidus curve with the kinetically controlled glass transition curve on the state diagram to be calculated for many aqueous frozen solutions of mono-, oligo- and polysaccharide products. These equations allow the T′g and C′g intersection point on the state diagram to be calculated from just knowledge of the glass transition temperature and the corresponding specific heat change for the pure solute and pure water. C′g and T′g values currently have to be determined experimentally, which can be both time consuming and tedious. The availability of these equations should now allow C′g and T′g values to be calculated for many more solutes. Having more ready access to this information should be of particular benefit to food scientists, because this position on the state diagram is known to be particularly technologically significant in terms of understanding and predicting the processing and storage properties of frozen foods.