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Dielectric properties of frozen maltodextrin solutions with added NaCl across the glass transition
Author(s) -
Kilmartin Paul A,
Reid David S,
Samson Irene
Publication year - 2004
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1779
Subject(s) - maltodextrin , differential scanning calorimetry , dielectric , glass transition , freezing point depression , capacitance , analytical chemistry (journal) , materials science , dielectric spectroscopy , permittivity , lcr meter , melting point , chemistry , freezing point , mineralogy , thermodynamics , chromatography , composite material , electrochemistry , polymer , electrode , spray drying , physics , optoelectronics
The change in the dielectric properties of frozen 200 g kg −1 maltodextrin solutions upon warming has been recorded using a capacitance meter and a dielectric thermal analysis instrument. The capacitance and permittivity increased by several orders of magnitude after melting, and higher values were obtained at a higher measurement frequency or with added NaCl, while a marked increase (labelled T rise ) was seen close to the glass transition temperatures measured by differential scanning calorimetry. The transition temperatures shifted to more negative values by 4–6 °C upon the addition of 0.1 mol kg −1 NaCl, consistent with the freezing point depression of the freeze‐concentrated solutions. Copyright © 2004 Society of Chemical Industry
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