Dielectric properties of frozen maltodextrin solutions with added NaCI across the glass transition
The change in the dielectric properties of frozen 200 g kg-1 maltodextrin solutions upon warming has been recorded using a capacitance meter and a dielectric thermal analysis instrument. The capacitance and permittivity increased by several orders of magnitude after melting, and higher values were o...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2004-08, Vol.84 (11), p.1277 |
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| container_title | Journal of the science of food and agriculture |
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| creator | Kilmartin, Paul A Reid, David S Samson, Irene |
| description | The change in the dielectric properties of frozen 200 g kg-1 maltodextrin solutions upon warming has been recorded using a capacitance meter and a dielectric thermal analysis instrument. The capacitance and permittivity increased by several orders of magnitude after melting, and higher values were obtained at a higher measurement frequency or with added NaCl, while a marked increase (labelled Trise) was seen close to the glass transition temperatures measured by differential scanning calorimetry. The transition temperatures shifted to more negative values by 4-6 degrees C upon the addition of 0.1 mol kg-1 NaCl, consistent with the freezing point depression of the freeze-concentrated solutions. [PUBLICATION ABSTRACT] |
| doi_str_mv | 10.1002/jsfa.1779 |
| format | Article |
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The capacitance and permittivity increased by several orders of magnitude after melting, and higher values were obtained at a higher measurement frequency or with added NaCl, while a marked increase (labelled Trise) was seen close to the glass transition temperatures measured by differential scanning calorimetry. The transition temperatures shifted to more negative values by 4-6 degrees C upon the addition of 0.1 mol kg-1 NaCl, consistent with the freezing point depression of the freeze-concentrated solutions. 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The capacitance and permittivity increased by several orders of magnitude after melting, and higher values were obtained at a higher measurement frequency or with added NaCl, while a marked increase (labelled Trise) was seen close to the glass transition temperatures measured by differential scanning calorimetry. The transition temperatures shifted to more negative values by 4-6 degrees C upon the addition of 0.1 mol kg-1 NaCl, consistent with the freezing point depression of the freeze-concentrated solutions. 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The capacitance and permittivity increased by several orders of magnitude after melting, and higher values were obtained at a higher measurement frequency or with added NaCl, while a marked increase (labelled Trise) was seen close to the glass transition temperatures measured by differential scanning calorimetry. The transition temperatures shifted to more negative values by 4-6 degrees C upon the addition of 0.1 mol kg-1 NaCl, consistent with the freezing point depression of the freeze-concentrated solutions. [PUBLICATION ABSTRACT]</abstract><cop>London</cop><pub>John Wiley and Sons, Limited</pub><doi>10.1002/jsfa.1779</doi></addata></record> |
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| ispartof | Journal of the science of food and agriculture, 2004-08, Vol.84 (11), p.1277 |
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| language | eng |
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| source | Access via Wiley Online Library |
| subjects | Dielectric properties Freezing Glass Measurement Solutions |
| title | Dielectric properties of frozen maltodextrin solutions with added NaCI across the glass transition |
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