By P. S. Belton (auth.), W. B. Bald (eds.)

Food Freezing: this present day and Tomorrow represents the contributions of the invited audio system to a complicated learn seminar held by way of the Institute for utilized Biology of the college of York in the course of April 1990. the most goal of the seminar used to be to compile foodstuff scientists and engineers to debate their mutual difficulties and to hunt new instructions for attainable solutions.

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Extra resources for Food Freezing: Today and Tomorrow

Sample text

The enhancing influence of foreign nuclei in macromolecule solutes was shown in all experiments. Using a droplet freezing statistical method, Reid (1983) demonstrated that food polymers (CMC, guar, carrageenan) increased the heterogeneous nucleation rate of water. The same effect was obtained at low concentrations (2%) with macromolecular dispersions divided into 2 cm3 samples (Fig. 4). The addition of food gums in sucrose solutions resulted in a large range of nucleating abilities (Fig. 5): some polymers such as methylcellulose or xanthan gum were found to have a slightly inhibitory effect; on the contrary a substantial increase in the nuclei number was observed for sodium alginates.

The practical objective might be to obtain a high nucleation (a large number of nuclei limiting the growth of each of them) and storage at the lowest realistic temperature in order to slow down the diffusion rate of water molecules. The ideal temperature is lower than the glass transition temperature. To slow down the diffusion rate of water molecules, a low storage temperature alone is sufficient. The effect of the mechanical hindrance given by a network structure on ripening during storage and the possibility to modify the product composition in order to increase the Tg of the freezeconcentrated phase could be studied.

Moreover the reason for the presence of this important enthalpy relaxation in samples containing ice phase is not known (Simatos and Blond 1990). The comparison of thermograms obtained with different PVP solutions at concentrations lower than 60%, and, after either a slow cooling or a rapid cooling, 30 Food Freezing: Today and Tomorrow followed by an annealing treatment at -23°C (250K), shows that "the glass transition event" always occurs at the same temperature. Thus it can be concluded that a glass of constant composition may be formed corresponding to a defined amount of unfrozen water.

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