Аутори:
1. Грујић Радослав, Republic of Srpska, Bosnia and Herzegovina
2. Danica Savanović, Технолошки факултет Универзитета у Бањој Луци, Republic of Srpska, Bosnia and Herzegovina

Апстракт:
Intensity of changes during the freezing storage frozen foods, depends on several factors. Changes of foods during freezing and thawing can be rapid determined by scanning calorimetry (DSC). The aim of this study was to test the influence of scanning rate on the thermal properties of previously heat-treated food products (boiled apple), using the differential scanning calorimetry method. By increasing the scanning rate, a significant change (p<0.05) Tcon from -14,20 °C (rate 5 °C/min) to -15.57 °C (rate 15 °C/min) and Tcend (from -17.53 °C to -22.90 °C) were determined, and ΔTc increased from 3.33 °C to 7.33 °C. At the same time, the width of the melting temperature interval (ΔTm) increased from 7.80 °C to 12.87 °C. The glass transition temperature (Tgmid) ranged from -7.15 ° C (rate 5 °C/min) to -6.60 ° C (rate 15 °C/min). Based on the obtained results, it was found that the scanning rate during the DSC determination statistically significant (p<0.05) influenced the measured values of the thermal properties of the tested heat-treated apple samples.

Кључне речи:
DSC,food products,apple,frezing,thermal properties

Тематска област:
СИМПОЗИЈУМ А - Наука материје, кондензоване материје и физикa чврстог стања

Датум пријаве сажетка:
30.07.2019.

Конференцијa:
Contemporary Materials 2019 - Савремени Материјали

Сажетак рада