Abstract :
A modified method for calculating the T′g and C′g intersection point in state diagrams of frozen solutions, using only the glass transition temperature of the solute, is proposed. The method allows one to calculate T′g and C′g of both saccharides and proteins with high accuracy. The calculated T′g values for proteins and saccharides can be used to determine the content of these substances in real food products.
Keywords :
Glass transition temperature , Plasticization , Disaccharides , Frozen food products , Water , Proteins , Monosaccharides , Solute , Oligosaccharides
