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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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This study investigates the effects of the gelatin concentration (10-40%, w/v), freezing temperatures (from $-20^{\circ}C$ to $-50^{\circ}C$) and freezing methods on the structural and physical properties of gelatin matrices. To freeze gelatin, the pressure-shift freezing (PSF) is being applied at 0.1 (under atmospheric control), 50 and 100 MPa, respectively. The freezing point of gelatin solutions decrease with increasing gelatin concentrations, from $-0.2^{\circ}C$ (10% gelatin) to $-6.7^{\circ}C$ (40% gelatin), while the extent of supercooling did not show any specific trends. The rheological properties of the gelatin indicate that both the storage (G') and loss (G") moduli were steady in the strain amplitude range of 0.1-10%. To characterize gelatin matrices formed by the various freezing methods, the ice crystal sizes which were being determined by the scanning electron microscopy (SEM) are affected by the gelatin concentrations. The ice crystal sizes are affected by gelatin concentrations and freezing temperature, while the size distributions of ice crystals depend on the freezing methods. Smaller ice crystals are being formed with PSF rather than under the atmospheric control where the freezing temperature is above $-40^{\circ}C$. Thus, the results of this study indicate that the PSF processing at a very low freezing temperature ($-50^{\circ}C$) offers a potential advantage over commercial atmospheric freezing points for the formation of small ice crystals.
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참고문헌 (22)
참고문헌 신청
Bridgman, P. W / 1912 / Water in the liquid and five solid forms under pressure / Proc. Am. Acad. Art. Sci 47:411~558
Chevalier, D / 2000 / Freezing and ice crystals formed in a cylindrical food model: Part II. Comparison between freezing at atmospheric pressure and pressure-shift freezing / J. Food Eng 46:287~288
Choi, M. J / 1998 / Influence of interaction between κ-carrageenan and alkali ions on the recrystallization of ice in a model matrix / Anim. Resour. Res. Center 19:37~44
Chourot, J. M / 1997 / Numerical modeling of high pressure thawing: Application to water thawing / J. Food Eng 34:63~75
Fernández, P. P / 2006 / High-pressure shift freezing versus high-pressure assisted freezing:Effects on the microstructure of a food model / Food Hydrocolloid 20:510~522
Chevalier, D / 2000 / Freezing and ice crystals formed in a cylindrical food model: Part II. Comparison between freezing at atmospheric pressure and pressure-shift freezing / J. Food Eng 46:287~288
Choi, M. J / 1998 / Influence of interaction between κ-carrageenan and alkali ions on the recrystallization of ice in a model matrix / Anim. Resour. Res. Center 19:37~44
Chourot, J. M / 1997 / Numerical modeling of high pressure thawing: Application to water thawing / J. Food Eng 34:63~75
Fernández, P. P / 2006 / High-pressure shift freezing versus high-pressure assisted freezing:Effects on the microstructure of a food model / Food Hydrocolloid 20:510~522
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