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 journalArticle

65 Citations (Scopus)

Abstract

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
Volume16
Issue number6
DOIs
Publication statusPublished - Nov 2002

Fingerprint

freezing point
Freezing
cooling
Cooling
ice nucleation
glass transition
starch gels
Ice
Sugar (sucrose)
methodology
Starch
Glass
Sucrose
Glass transition
plateaus
Nucleation
Gels
sucrose
Food

Keywords

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

ASJC Scopus subject areas

  • Food Science

Cite this

Analysis of cooling curve to determine the end point of freezing. / Rahman, M. Shafiur; Guizani, Nejib; Al-Khaseibi, Mohammed; Ali Al-Hinai, Salim; Al-Maskri, Salha Saleh; Al-Hamhami, Khalid.

In: Food Hydrocolloids, Vol. 16, No. 6, 11.2002, p. 653-659.

Research output: Contribution to journalArticle

Rahman, MS, Guizani, N, Al-Khaseibi, M, Ali Al-Hinai, S, Al-Maskri, SS & Al-Hamhami, K 2002, 'Analysis of cooling curve to determine the end point of freezing', Food Hydrocolloids, vol. 16, no. 6, pp. 653-659. https://doi.org/10.1016/S0268-005X(02)00031-0
Rahman, M. Shafiur ; Guizani, Nejib ; Al-Khaseibi, Mohammed ; Ali Al-Hinai, Salim ; Al-Maskri, Salha Saleh ; Al-Hamhami, Khalid. / Analysis of cooling curve to determine the end point of freezing. In: Food Hydrocolloids. 2002 ; Vol. 16, No. 6. pp. 653-659.
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