State diagram of tuna meat: Freezing curve and glass transition

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

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

78 Citations (Scopus)

Abstract

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
Volume57
Issue number4
DOIs
Publication statusPublished - May 2003

ASJC Scopus subject areas

  • Food Science

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