TY - JOUR
T1 - State diagram of freeze-dried garlic powder by differential scanning calorimetry and cooling curve methods
AU - Rahman, M. Shafiur
AU - Sablani, Shyam S.
AU - Al-Habsi, N.
AU - Al-Maskri, S.
AU - Al-Belushi, R.
PY - 2005/3
Y1 - 2005/3
N2 - The state diagram of freeze-dried garlic powder was developed using freezing curve, glass transition line, and maximal-freeze-concentration condition. Freezing points of garlic powder were measured by differential scanning calorimetry (DSC) and the cooling curve method, whereas glass transitions were measured by DSC. The freezing curve and glass transition line were modeled using the Clausius-Clapeyron equation, adjusted with unfreezable water, and the Gordon-Taylor model, respectively. Maximal-freeze-concentrated condition was found as Xw′ (characteristic water content) = 0.82 [Xs′ (characteristic solids content) = 0.18] with the characteristic temperature of glass formation being Tg′ (characteristic glass transition) = -38.6°C and Tm′ (characteristic end point of freezing) = -26.0°C. Other characteristic glass transitions Tg″ and Tg‴ equal to -29.3°C and -48.6°C, respectively.
AB - The state diagram of freeze-dried garlic powder was developed using freezing curve, glass transition line, and maximal-freeze-concentration condition. Freezing points of garlic powder were measured by differential scanning calorimetry (DSC) and the cooling curve method, whereas glass transitions were measured by DSC. The freezing curve and glass transition line were modeled using the Clausius-Clapeyron equation, adjusted with unfreezable water, and the Gordon-Taylor model, respectively. Maximal-freeze-concentrated condition was found as Xw′ (characteristic water content) = 0.82 [Xs′ (characteristic solids content) = 0.18] with the characteristic temperature of glass formation being Tg′ (characteristic glass transition) = -38.6°C and Tm′ (characteristic end point of freezing) = -26.0°C. Other characteristic glass transitions Tg″ and Tg‴ equal to -29.3°C and -48.6°C, respectively.
KW - Cooling curve
KW - Differential scanning calorimetry (DSC)
KW - Freezing point
KW - Garlic
KW - Glass transition
KW - Maximal-freeze-concentration condition
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U2 - 10.1111/j.1365-2621.2005.tb07086.x
DO - 10.1111/j.1365-2621.2005.tb07086.x
M3 - Article
AN - SCOPUS:84913620854
SN - 0022-1147
VL - 70
SP - E135-E141
JO - Journal of Food Science
JF - Journal of Food Science
IS - 2
ER -