Please use this identifier to cite or link to this item:
|Type:||Artigo de periódico|
|Title:||MODEL SOLUTIONS (CMC-SUCROSE) STABILITY EVALUATION AFTER SEVERAL FREEZING PROCESS|
|Abstract:||The objective of this paper was to evaluate the stability of the model solutions determining initial freezing temperature after repeated freezing process. The solutions were composed by water, sucrose and Carboxymethylcellulose (CMC). Were evaluated the concentrations of sucrose from 15% to 31.1% (w/w) and the concentration of CMC from 0.5%, 1.0% to 1.5% (w/w). It was also studied the possibility of reutilization of the model solutions for freezing tests. The results showed that at the concentration of 0.5% there was no alteration at the water binding capacity. The variation of sucrose concentration did not interfered in the stability of the solution during the study|
THERMO PHYSICAL PROPERTIES
|Editor:||Centro Pesquisa Processamento Alimentos|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.