Chapter 14. Phase Separation of Ice Crystals in Starch-Based Systems During Freezing and Effects on Moisture Content and Starch Glass Transition

  1. Dr. David S. Reid President4,
  2. Dr. Tanaboon Sajjaanantakul5,
  3. Dr. Peter J. Lillford6 and
  4. Dr. Sanguansri Charoenrein7
  1. T. Tran1,
  2. K. Piyachomkwan1 and
  3. K. Sriroth1,2,3

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch14

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

How to Cite

Tran, T., Piyachomkwan, K. and Sriroth, K. (2010) Phase Separation of Ice Crystals in Starch-Based Systems During Freezing and Effects on Moisture Content and Starch Glass Transition, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch14

Editor Information

  1. 4

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 5

    Kasetsart University, Thailand

  3. 6

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 7

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. 1

    Cassava and Starch Technology Research Unit, National Center for Genetic Engineering and Biotechnology, Kasetsart University, Bangkok, Thailand

  2. 2

    Kasetsart Agricultural and Agro-Industrial Product Improvement Institute, Kasetsart University, Bangkok, Thailand

  3. 3

    Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

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Keywords:

  • phase separation of ice crystals - freezing and effects on moisture content;
  • freezing of starch-based foods - molecular changes;
  • interactions of water with starch - improving product quality and shelf life;
  • freezing of real food products - reducing ice crystal;
  • differential scanning calorimetry (DSC) - Perkin-Elmer DSC7 instrument;
  • nonfreezable water fraction - difference between total water weight fraction and frozen-water weight fraction;
  • freezing temperatures investigated - limited effect on final starch fraction moisture content

Summary

This chapter contains sections titled:

  • Abstract

  • Introduction

  • Materials and Methods

  • Results and Discussion

  • Conclusion

  • Acknowledgments

  • References