MODEL SOLUTIONS (CMC-SUCROSE) STABILITY EVALUATION AFTER SEVERAL FREEZING PROCESS

Authors

  • DOUGLAS FERNANDES BARBIN Laboratorio de Automacao e Controle de Processos em Alimentos
  • LENA MONZON SOLEDAD DAVILA Laboratorio de Automacao e Controle de Processos em Alimentos
  • VIVALDO SILVEIRA JUNIOR Laboratorio de Automacao e Controle de Processos em Alimentos

DOI:

https://doi.org/10.5380/cep.v28i1.17903

Keywords:

CONGELAMENTO, PROPRIEDADES TERMOFÍSICAS, TRANSFERÊNCIA DE CALOR.

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

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Published

2010-07-08

How to Cite

BARBIN, D. F., DAVILA, L. . M. S., & JUNIOR, V. S. (2010). MODEL SOLUTIONS (CMC-SUCROSE) STABILITY EVALUATION AFTER SEVERAL FREEZING PROCESS. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 28(1). https://doi.org/10.5380/cep.v28i1.17903

Issue

Vol. 28 No. 1 (2010)

Section

Artigos

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