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State Diagram of Freeze‐dried Garlic Powder by Differential Scanning Calorimetry and Cooling Curve Methods
Author(s) -
Rahman M. Shafiur,
Sablani Shyam S.,
AlHabsi N.,
AlMaskri S.,
AlBelushi R.
Publication year - 2005
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.1365-2621.2005.tb07086.x
Subject(s) - differential scanning calorimetry , glass transition , freeze drying , diagram , cooling curve , materials science , analytical chemistry (journal) , thermodynamics , phase diagram , freezing point , chemistry , chromatography , composite material , phase (matter) , metallurgy , organic chemistry , mathematics , physics , statistics , polymer
The state diagram of freeze‐dried garlic powder was developed using freezing curve, glass transition line, and maximal‐freeze‐concentration condition. Freezing points of garlic powder were measured by differential scanning calorimetry (DSC) and the cooling curve method, whereas glass transitions were measured by DSC. The freezing curve and glass transition line were modeled using the Clausius‐Clapeyron equation, adjusted with unfreezable water, and the Gordon‐Taylor model, respectively. Maximal‐freeze‐concentrated condition was found as X ′ s (characteristic water content) = 0.82 [ X ′ g (characteristic solids content) = 0.18] with the characteristic temperature of glass formation being T ′ m (characteristic glass transition) =−38.6°C and T ′ m (characteristic end point of freezing) =−26.0°C. Other characteristic glass transitions T ″ g and T ‴ g equal to −29.3°C and −48.6°C, respectively.