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Phase Transitions and Unfreezable Water Content of Carrots, Reindeer Meat and White Bread Studied using Differential Scanning Calorimetry
Author(s) -
ROOS YRJÖ H.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb13911.x
Subject(s) - differential scanning calorimetry , melting point , enthalpy , food science , chemistry , water content , thermodynamics , physics , geotechnical engineering , organic chemistry , engineering
Differential scanning calorimetry was used to measure the phase transitions and unfreezable water of carrots, reindeer meat, and white bread. The incipient melting point (T im ), incipient intensive melting point (T′ im ), the onset temperature of melting (T m ), latent heat of melting (ΔH m ), specific heat (C p ) and enthalpy (ΔH) were determined from the melting curves. T′ im , T m ΔH m and ΔH and the unfreezable water were found to be functions of moisture. The T im , temperatures were − 39°C, −33°C, −40°C; T′ im , −11.8°C, −13.3°C −17.3°C T m , − 3.4°C, − 3.1°C, − 12.2°C for carrot, reindeer meat, and white bread, respectively. The unfreezable water was 8.3% for carrots, 15.1% for reindeer meat, and 22.5% for white bread, determined from ΔH m and 3.4%, 6.4% and 2.9%, determined from ΔH. The lowest water detectable from ΔH m was 26.4% and from ΔH 3.6%.