Thermal Analyses of Polyol-Aqueous Solutions at Temperatures below 0.DEG.C..

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概要

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• The thermal properties of polyol-aqueous solutions (xylitol, sorbitol, maltitol and lactitol) in concentrations from 5% to 30% (0.15-2.86 molal) were analyzed by differential scanning calorimetry at temperatures from 0°C to -52°C and compared with those of their corresponding reducing sugars (xylose, glucose, maltose and lactose). The freezing point depression (<I>ΔT</I>) values in samples of both groups increased linearly with their concentrations (molal) and were similar to their corresponding sugars. On the other hand, the ice fraction (%) in their samples decreased somewhat depending on the concentration. It was generally observed that the ice fraction in the polyol-aqueous solution was slightly higher than in the corresponding sugar, as estimated by plotting the ice fraction as a function of molality multiplied by the number of -OH groups.

• 社団法人 日本食品科学工学会の論文

著者

• SHIMOYAMADA Makoto

  The United Graduate School of Agricultural Science, Gifu University

• Watanabe Kenji

  The United Graduate School Of Agricultural Science Gifu University

• URAJI Tatsuya

  Nikken Fine Chemical Co., Ltd.

• NAKASHIMA Kyoko

  Nikken Fine Chemical Co., Ltd.

• KOHNO Hiroyuki

  Nikken Fine Chemical Co., Ltd.

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