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KMID : 0380619880200060820
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Korean Journal of Food Science and Technology
1988 Volume.20 No. 6 p.820 ~ p.826
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Measurement of Thermophysical Properties of Various Starches in the Freezing Processes
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Abstract
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The freezing point(t_f), latent heat of freezing(△H_f) and kinetic constant of freezing(k_f) were determined from DSC thermogram at cooling rate -2.5℃/min∼-10.0℃/min. The freezing point of various starches was decreased with an increase in cooling rate, and that of whole starches were lower than defatted starches. Changes of the latent heat of freezing was not observed at above cooling rate -2.5℃/min. The latent heat of freezing(H) could be deduced as a function of water content(W) as follows:
△H_f=0.700W-13.048, (Kcal/㎏) (35% ◎W◎70%)
△H_f=1.569W-73.861, (Kcal/㎏) (W◎70%)
In the water content range 35∼90(wt%), the activation energy of various starches in freezing process was determined 126∼270 Kcal/㏖.
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KEYWORD
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