Chapter 27. Ice Crystallization in Gels and Foods Manipulated by the Polymer Network

  1. Dr. David S. Reid President2,
  2. Dr. Tanaboon Sajjaanantakul3,
  3. Dr. Peter J. Lillford4,
  4. Dr. Sanguansri Charoenrein5
  1. Dr. N. Murase,
  2. S. Yamada,
  3. N. Ijima

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch27

Book Title

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

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

Additional Information

How to Cite

Murase, N., Yamada, S. and Ijima, N. (2010) Ice Crystallization in Gels and Foods Manipulated by the Polymer Network, 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.ch27

Editor Information

  1. 2

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

  2. 3

    Kasetsart University, Thailand

  3. 4

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

  4. 5

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

Author Information

  1. Division of Life Science and Engineering, School of Science and Engineering, Tokyo Denki University, Saitama, Japan

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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CHAPTER TOOLS

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Keywords:

  • ice crystallization - polymer network manipulation;
  • ice crystallization - density of cross-links;
  • density of cross-links - interrelation with polymer network flexibility, water diffusivity;
  • undercooling in gel - reducing by addition of ice nucleation protein;
  • compartment size, continuity of water, flexibility of polymer chains - interrelation through density of cross-links;
  • ice crystal growth - dehydrating water from adjacent compartment;
  • types of glass transitions - association with water, association with polymer matrices

Summary

This chapter contains sections titled:

  • Abstract

  • Introduction

  • The Ice Crystallization Exotherm During Rewarming Observed with Cross - Linked Dextran Gels

  • Origin of an Endothermic Trend Observed Prior to the Exotherm During Rewarming

  • Vitrified Water in a Frozen G25 Gel

  • Freezing Scheme for Compartmentalized Water in Polymer Gels

  • Glass Transition of Cross - Linked Dextrans Containing a Small Amount of Water

  • Ice Crystallization During Rewarming Observed with Various Food Biopolymer Gels

  • Conclusions

  • References

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