State diagram of tuna meat: freezing curve and glass transition

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 change...

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Bibliographic Details
Published in:Journal of food engineering 2003-05, Vol.57 (4), p.321-326
Main Authors: Shafiur Rahman, M., Kasapis, Stefan, Guizani, Nejib, Saud Al-Amri, Omar
Format: Article
Language:English
Subjects:
Biological and medical sciences
Fish and seafood industries
Food industries
Fundamental and applied biological sciences. Psychology
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Summary: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.
ISSN:0260-8774
1873-5770
DOI:10.1016/S0260-8774(02)00346-1