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Frozen State Transitions of Sucrose-Protein-Cornstarch Mixtures

✍ Scribed by Kawal Jit Singh; Yrjö H. Roos

Book ID
108826028
Publisher
Institute of Food Technologists
Year
2006
Tongue
English
Weight
265 KB
Volume
70
Category
Article
ISSN
0022-1147

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The water sorption and glass transition behaviors of freeze-dried disaccharide-polysaccharide mixtures at various contents were investigated at relative humidities (RHs) of 0, 11, 23, and 33%. Sucrose and three types of dextrans, which differ in molecular weight, were used as model di- and polysacch