Thermal properties of surimi analyzed using DSC
Thermal properties of surimi made from Alaska pollock (Theragra chalcogramma) were analyzed using differential scanning calorimetry (DSC) in the freezing range. Each dynamically correlated thermogram was used to determine initial freezing point, unfreezing water (bound water), apparent specific heat...
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| Veröffentlicht in: | Journal of food science 1991-03, Vol.56 (2), p.302-308 |
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| container_title | Journal of food science |
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| creator | Wang, D.Q. (Oregon State Univ., Corvallis, OR) Kolbe, E |
| description | Thermal properties of surimi made from Alaska pollock (Theragra chalcogramma) were analyzed using differential scanning calorimetry (DSC) in the freezing range. Each dynamically correlated thermogram was used to determine initial freezing point, unfreezing water (bound water), apparent specific heat, enthalpy and unfrozen water weight fraction. When water content was controlled at 80.3% (wet basis) the cryoprotectant concentration had little effect on thermal properties in the unfrozen and fully frozen (-40 degrees C) ranges. However, the initial freezing point and thermal properties just below this point were significantly affected. The study also demonstrated the great potential of DSC for measuring and modeling frozen food thermal properties |
| doi_str_mv | 10.1111/j.1365-2621.1991.tb05267.x |
| format | Article |
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(Oregon State Univ., Corvallis, OR) ; Kolbe, E</creator><creatorcontrib>Wang, D.Q. (Oregon State Univ., Corvallis, OR) ; Kolbe, E</creatorcontrib><description>Thermal properties of surimi made from Alaska pollock (Theragra chalcogramma) were analyzed using differential scanning calorimetry (DSC) in the freezing range. Each dynamically correlated thermogram was used to determine initial freezing point, unfreezing water (bound water), apparent specific heat, enthalpy and unfrozen water weight fraction. When water content was controlled at 80.3% (wet basis) the cryoprotectant concentration had little effect on thermal properties in the unfrozen and fully frozen (-40 degrees C) ranges. However, the initial freezing point and thermal properties just below this point were significantly affected. The study also demonstrated the great potential of DSC for measuring and modeling frozen food thermal properties</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1991.tb05267.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>AGUA DEL SUELO ; ALASKA ; ALIMENTOS ; ALMACENAMIENTO ; ANALISIS CUANTITATIVO ; ANALYSE QUANTITATIVE ; Biological and medical sciences ; CALORIMETRIA ; CALORIMETRIE ; CONGELACION ; CONGELATION ; Cryoprotectants ; Differential scanning calorimetry ; EAU DU SOL ; Fish ; Fish and seafood industries ; Food industries ; Food processing industry ; Freezing ; Freezing point ; Frozen ; Fundamental and applied biological sciences. Psychology ; Marine ; Moisture content ; PESO ; POIDS ; POINT DE CONGELATION ; POLLACHIUS VIRENS ; PRODUIT ALIMENTAIRE ; PROPIEDADES TERMICAS ; PROPRIETE THERMIQUE ; PUNTO DE CONGELACION ; STOCKAGE ; Surimi ; Temperature ; Theragra chalcogramma ; Thermal properties</subject><ispartof>Journal of food science, 1991-03, Vol.56 (2), p.302-308</ispartof><rights>1991 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Mar 1991</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5962-5426d2b19a14672f40a731820adc59ed48722d0d71f7972b6036086a5ab38da83</citedby><cites>FETCH-LOGICAL-c5962-5426d2b19a14672f40a731820adc59ed48722d0d71f7972b6036086a5ab38da83</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1991.tb05267.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1991.tb05267.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1416,27923,27924,45573,45574</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=19663012$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Wang, D.Q. (Oregon State Univ., Corvallis, OR)</creatorcontrib><creatorcontrib>Kolbe, E</creatorcontrib><title>Thermal properties of surimi analyzed using DSC</title><title>Journal of food science</title><description>Thermal properties of surimi made from Alaska pollock (Theragra chalcogramma) were analyzed using differential scanning calorimetry (DSC) in the freezing range. Each dynamically correlated thermogram was used to determine initial freezing point, unfreezing water (bound water), apparent specific heat, enthalpy and unfrozen water weight fraction. When water content was controlled at 80.3% (wet basis) the cryoprotectant concentration had little effect on thermal properties in the unfrozen and fully frozen (-40 degrees C) ranges. However, the initial freezing point and thermal properties just below this point were significantly affected. The study also demonstrated the great potential of DSC for measuring and modeling frozen food thermal properties</description><subject>AGUA DEL SUELO</subject><subject>ALASKA</subject><subject>ALIMENTOS</subject><subject>ALMACENAMIENTO</subject><subject>ANALISIS CUANTITATIVO</subject><subject>ANALYSE QUANTITATIVE</subject><subject>Biological and medical sciences</subject><subject>CALORIMETRIA</subject><subject>CALORIMETRIE</subject><subject>CONGELACION</subject><subject>CONGELATION</subject><subject>Cryoprotectants</subject><subject>Differential scanning calorimetry</subject><subject>EAU DU SOL</subject><subject>Fish</subject><subject>Fish and seafood industries</subject><subject>Food industries</subject><subject>Food processing industry</subject><subject>Freezing</subject><subject>Freezing point</subject><subject>Frozen</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Marine</subject><subject>Moisture content</subject><subject>PESO</subject><subject>POIDS</subject><subject>POINT DE CONGELATION</subject><subject>POLLACHIUS VIRENS</subject><subject>PRODUIT ALIMENTAIRE</subject><subject>PROPIEDADES TERMICAS</subject><subject>PROPRIETE THERMIQUE</subject><subject>PUNTO DE CONGELACION</subject><subject>STOCKAGE</subject><subject>Surimi</subject><subject>Temperature</subject><subject>Theragra chalcogramma</subject><subject>Thermal properties</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1991</creationdate><recordtype>article</recordtype><recordid>eNqVkV1v0zAUhi0EEmXsD3AVTQJxk-wcf5sbhDo2mAZDaie4s9zEGSlpU-xGtPv1OKQaEhcgfGNZevyco_cl5AShwHROlwUyKXIqKRZoDBbbBQgqVbF7QCaoBORMc3xIJgCU5ohcPSZPYlzC8GZyQk7nX31YuTbbhG7jw7bxMevqLPahWTWZW7t2f-errI_N-jY7m02fkke1a6M_PtxH5Ob87Xz6Lr-6vng_fXOVl8JImgtOZUUXaBxyqWjNwSmGmoKrEuArrhWlFVQKa2UUXUhgErR0wi2YrpxmR-Tl6E17fe993NpVE0vftm7tuz5alIYyJqTAhL74Oyq05qDVv50pSw5cqQE9-QNddn1IaSTKcA5S_oJejVAZuhiDr-0mpebC3iLYoR67tEM9dqjHDvXYQz12lz4_P0xwsXRtHdy6bOJvg5GSAdLEvR65H03r9_8xwV6en80YDIZ8NDRx63f3Bhe-WamYEvbzxwsrP13Clw-K23nin4187TrrbkPa6mZmUKTEkf0EBK23pw</recordid><startdate>199103</startdate><enddate>199103</enddate><creator>Wang, D.Q. (Oregon State Univ., Corvallis, OR)</creator><creator>Kolbe, E</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7TN</scope><scope>F1W</scope><scope>H95</scope><scope>L.G</scope></search><sort><creationdate>199103</creationdate><title>Thermal properties of surimi analyzed using DSC</title><author>Wang, D.Q. (Oregon State Univ., Corvallis, OR) ; Kolbe, E</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5962-5426d2b19a14672f40a731820adc59ed48722d0d71f7972b6036086a5ab38da83</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1991</creationdate><topic>AGUA DEL SUELO</topic><topic>ALASKA</topic><topic>ALIMENTOS</topic><topic>ALMACENAMIENTO</topic><topic>ANALISIS CUANTITATIVO</topic><topic>ANALYSE QUANTITATIVE</topic><topic>Biological and medical sciences</topic><topic>CALORIMETRIA</topic><topic>CALORIMETRIE</topic><topic>CONGELACION</topic><topic>CONGELATION</topic><topic>Cryoprotectants</topic><topic>Differential scanning calorimetry</topic><topic>EAU DU SOL</topic><topic>Fish</topic><topic>Fish and seafood industries</topic><topic>Food industries</topic><topic>Food processing industry</topic><topic>Freezing</topic><topic>Freezing point</topic><topic>Frozen</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Marine</topic><topic>Moisture content</topic><topic>PESO</topic><topic>POIDS</topic><topic>POINT DE CONGELATION</topic><topic>POLLACHIUS VIRENS</topic><topic>PRODUIT ALIMENTAIRE</topic><topic>PROPIEDADES TERMICAS</topic><topic>PROPRIETE THERMIQUE</topic><topic>PUNTO DE CONGELACION</topic><topic>STOCKAGE</topic><topic>Surimi</topic><topic>Temperature</topic><topic>Theragra chalcogramma</topic><topic>Thermal properties</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Wang, D.Q. 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(Oregon State Univ., Corvallis, OR)</au><au>Kolbe, E</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Thermal properties of surimi analyzed using DSC</atitle><jtitle>Journal of food science</jtitle><date>1991-03</date><risdate>1991</risdate><volume>56</volume><issue>2</issue><spage>302</spage><epage>308</epage><pages>302-308</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Thermal properties of surimi made from Alaska pollock (Theragra chalcogramma) were analyzed using differential scanning calorimetry (DSC) in the freezing range. Each dynamically correlated thermogram was used to determine initial freezing point, unfreezing water (bound water), apparent specific heat, enthalpy and unfrozen water weight fraction. When water content was controlled at 80.3% (wet basis) the cryoprotectant concentration had little effect on thermal properties in the unfrozen and fully frozen (-40 degrees C) ranges. However, the initial freezing point and thermal properties just below this point were significantly affected. The study also demonstrated the great potential of DSC for measuring and modeling frozen food thermal properties</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1991.tb05267.x</doi><tpages>7</tpages></addata></record> |
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| ispartof | Journal of food science, 1991-03, Vol.56 (2), p.302-308 |
| issn | 0022-1147 1750-3841 |
| language | eng |
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| source | Wiley Online Library All Journals |
| subjects | AGUA DEL SUELO ALASKA ALIMENTOS ALMACENAMIENTO ANALISIS CUANTITATIVO ANALYSE QUANTITATIVE Biological and medical sciences CALORIMETRIA CALORIMETRIE CONGELACION CONGELATION Cryoprotectants Differential scanning calorimetry EAU DU SOL Fish Fish and seafood industries Food industries Food processing industry Freezing Freezing point Frozen Fundamental and applied biological sciences. Psychology Marine Moisture content PESO POIDS POINT DE CONGELATION POLLACHIUS VIRENS PRODUIT ALIMENTAIRE PROPIEDADES TERMICAS PROPRIETE THERMIQUE PUNTO DE CONGELACION STOCKAGE Surimi Temperature Theragra chalcogramma Thermal properties |
| title | Thermal properties of surimi analyzed using DSC |
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