TY - JOUR
T1 - State diagram of tuna meat
T2 - Freezing curve and glass transition
AU - Rahman, M. Shafiur
AU - Kasapis, Stefan
AU - Guizani, Nejib
AU - Al-Amri, Omar Saud
N1 - Funding Information:
The project was supported by the Sultan Qaboos University from the internal grant No. IG/AGR/FOOD/00/02. The assistance provided by Mr. Talib Mohd Al-Hinai for running SAS program is acknowledged and appreciated.
PY - 2003/5
Y1 - 2003/5
N2 - The state diagram of tuna meat was developed by measuring and modeling its glass transition temperatures and freezing points. Fresh tuna meat was dried in a freeze drier to vary the moisture content from 73.3% to 6.0% (wet basis). Small deformation dynamic oscillation was employed to identify changes in the viscoelastic properties of tuna as a function of solids. Cooling curve method was used to measure the freezing point and end point of freezing. The state diagram yielded maximally freeze-concentrated solutes at 61% solids with the characteristic temperature of glass formation being -54.2 °C. The freezing curve and glass transition lines were developed using the Clausius-Clapeyron equation adjusted with unfreezable water and Gordon-Taylor model, respectively.
AB - The state diagram of tuna meat was developed by measuring and modeling its glass transition temperatures and freezing points. Fresh tuna meat was dried in a freeze drier to vary the moisture content from 73.3% to 6.0% (wet basis). Small deformation dynamic oscillation was employed to identify changes in the viscoelastic properties of tuna as a function of solids. Cooling curve method was used to measure the freezing point and end point of freezing. The state diagram yielded maximally freeze-concentrated solutes at 61% solids with the characteristic temperature of glass formation being -54.2 °C. The freezing curve and glass transition lines were developed using the Clausius-Clapeyron equation adjusted with unfreezable water and Gordon-Taylor model, respectively.
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U2 - 10.1016/S0260-8774(02)00346-1
DO - 10.1016/S0260-8774(02)00346-1
M3 - Article
AN - SCOPUS:0037401949
SN - 0260-8774
VL - 57
SP - 321
EP - 326
JO - Journal of Food Engineering
JF - Journal of Food Engineering
IS - 4
ER -