Analysis of cooling curve to determine the end point of freezing

M. Shafiur Rahman, Nejib Guizani, Mohammed Al-Khaseibi, Salim Ali Al-Hinai, Salha Saleh Al-Maskri, Khalid Al-Hamhami

Research output: Contribution to journalArticlepeer-review

89 Citations (Scopus)


The cooling curve method used for the measurement of freezing point of food is further analyzed to explore whether it can be used to identify the end point of freezing or glass transition. In this method, slope of the cooling curve is determined and plotted as a function of time to identify the end point of freezing (T′m). Initially, the slope is decreased and then reached a minimum value, which is identified as the nucleation of ice. Then the slope is increased until the end point of freezing. The end point of freezing is identified when the slope starts to decrease from its highest value or plateau. Sucrose solutions and starch gels were used to measure its T′m in identifying validity of the proposed method. The measured values of T′m by the proposed method is very close to the literature values.

Original languageEnglish
Pages (from-to)653-659
Number of pages7
JournalFood Hydrocolloids
Issue number6
Publication statusPublished - Nov 2002


  • Freezing point
  • Glass transition
  • State diagram
  • Sucrose syrup
  • Unfrozen water

ASJC Scopus subject areas

  • Food Science
  • Chemistry(all)
  • Chemical Engineering(all)


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