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CHARACTERISTIC TEMPERATURES DETERMINATION FOR STRAWBERRY FREEZING and THAWING
Author(s) -
DELGADO ADRIANA E.,
RUBIOLO AMELIA C.,
GRIBAUDO LUIS M.
Publication year - 1990
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1990.tb00130.x
Subject(s) - cultivar , supercooling , differential scanning calorimetry , fragaria , melting temperature , chemistry , horticulture , atmospheric temperature range , materials science , thermodynamics , composite material , biology , physics
Differential scanning calorimetry (DSC) was employed to determine the freezing and thawing behavior of two strawberry cultivar, Tioga and Florida, since reported thermophysic values for them were not found. Supercooling, complete solidification, minimum incipient melting, maximum incipient melting, and onset temperatures with a reliable range of accuracy were evaluated from DSC curve. the cryoscopic temperature, the most difficult determination from the thermograms, was calculated following a method that used only experimental DSC data. This temperature was dependent on the unbound water and soluble solids concentration, therefore the value obtained for each cultivar was different: ‐0.78°C for Florida cultivar with 89% of water and ‐1.41°C for Tioga cultivar with 87% of water. Temperatures were compared with literature values for other strawberry cultivars to analyze the validity of the results.