[논문]Freezing Behaviors of Frozen Foods Determined by <tex>$^1H$</tex> NMR and DSC

Lee, Su-Yong; Moon, Se-Hun; Shim, Jae-Yong; Kim, Yong-Ro

[국내논문] Freezing Behaviors of Frozen Foods Determined by $^1H$ NMR and DSC 원문보기

Food science and biotechnology, v.17 no.1, 2008년, pp.102 - 105

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)

Abstract ▼ AI-Helper

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.

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제안 방법

In this study, 4 typical commercial frozen foods (regular and low fat ice creams, frozen bread dough, frozen baked bread) were selected and their freezing behaviors were measured by H NMR and DSC in terms of unfrozen phase (liquid-like component). Then, the NMR and DSC responses were correlated each other.

이론/모형

purchased at a local store. Their water contents were measured by using an oven drying method (9). The contents (%) of moisture, carbohydrate, protein, and fat in each sample are presented in Table 1.

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