State diagram of tuna meat: Freezing curve and glass transition

M. Shafiur Rahman, Stefan Kasapis, Nejib Guizani, Omar Saud Al-Amri

Research output: Contribution to journalArticle

76 Citations (Scopus)


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.

Original languageEnglish
Pages (from-to)321-326
Number of pages6
JournalJournal of Food Engineering
Issue number4
Publication statusPublished - May 2003

ASJC Scopus subject areas

  • Food Science

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