Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Freezing Behaviors of Frozen Foods Determined by $^1H$ NMR and DSC

  • Lee, Su-Yong (Department of Food Science and Technology, Sejong University) ;
  • Moon, Se-Hun (Center for Agricultural Biomaterials and Department of Biosystems & Biomaterials Science and Engineering, Seoul National University) ;
  • Shim, Jae-Yong (Department of Food and Biotechnology, Food and Bio-Industrial Research Center, Hankyong National University) ;
  • Kim, Yong-Ro (Center for Agricultural Biomaterials and Department of Biosystems & Biomaterials Science and Engineering, Seoul National University)
  • Published : 2008.02.29
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Abstract

The freezing patterns of commercial frozen foods were characterized by using proton nuclear magnetic resonance ($^1H$ NMR) relaxometry and differential scanning calorimetry (DSC). The liquid-like components like unfrozen water were investigated as a function of temperature (10 to $-40^{\circ}C$) and then compared with the unfrozen water content measured by DSC. The formation of ice crystals and the reduction of water in the foods during freezing were readily observed as a loss of the NMR signal intensity. The proton NMR relaxation measurement showed that the decreasing pattern of the liquid-like components varied depending on the samples even though they exhibited the same onset temperature of ice formation at around $0^{\circ}C$. When compared with the unfrozen water content obtained by the DSC, the NMR and DSC results could be closely correlated at the temperature above $-20^{\circ}C$. However, the distinct divergence in the values between 2 methods was observed with further decreasing temperatures probably due to the solid glass formation which was not detected by DSC.

Keywords

References

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