Temperature Dependence of Fraction of Frozen Water in Solutions of Glucose and its Oligomers, Dextrans, and Potato Starch
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概要
- 論文の詳細を見る
Initial freezing point and freezable water fraction, as the two parameters to determine the temperature dependence of fraction of frozen water, were measured systematically for solutions of glucose, its oligomers, dextrans, and potato starch. Initial freezing point was described by 2nd order polynomial of solute concentration. Freezable water fraction was described by 0.5th order function of solute concentration for glucose, maltose, and maltotriose or by linear function of solute concentration for dextran solutions and potato starch suspensions. Freezable water fraction increased with an increase in the molecular weight of solute. Temperature dependence of fraction of frozen water was different between solutions with low molecular and high molecular solutes reflecting the difference in their hydration states.
- 社団法人 日本食品科学工学会の論文
- 2007-11-01
著者
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NAKAMURA Keiko
Faculty of Pharmaceutical Science, Mukogawa Women's University
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Miyawaki Osato
Department Of Food Science Ishikawa Prefectural University
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Miyawaki Osato
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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PRADIPASENA Pasawadee
Department of Food Technology, Chulalongkorn University
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TATTIAKUL Jirarat
Department of Food Technology, Chulalongkorn University
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Tattiakul Jirarat
Department Of Food Technology Chulalongkorn University
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Pradipasena Pasawadee
Department Of Food Technology Chulalongkorn University
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Nakamura Keiko
Faculty Of Pharmaceutical Science Mukogawa Women's University
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Nakamura Keiko
Faculty Of Human Development And Culture Fukushima University
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