Naslov
Differential thermal analysis (DTA) of water solutions of polydextrose, κ -carrageenan, NaCl and mixture of sorbitol and sucrose

Autori
Kovačević, Dragan ; Kurtanjek, Želimir ; Šubarić, Drago ; Kordić, Jasna

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 4th Croatian congress of food technologists, biotechnologists and nutritionists / Tripalo, Branko - Zagreb : Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, 2002, 41-45

Skup
4th Croatian congress of food technologists, biotechnologists and nutritionists

Mjesto i datum
Opatija, Hrvatska, 03.10.2001. - 05.10.2001

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
initial freezing point; DTA; water solutions

Sažetak
Initial freezing points Ti of water solutions of polydextrose, κ -carrageenan, NaCl and mixture of sorbitol and sucrose in mass ratio 1:1 were determined by use of differential thermal analysis (DTA). Mass fractions of the dissolved substances in samples determined as percent of total mass were in the range from 0 - 10%. The largest effect of cryoscopic depression on initial freezing point Ti were exhibited by the samples of water solutions: a) NaCl (from - 0.91 to - 6.86 °C), b) κ -carrageenan (from - 0.27 to - 1.26 °C), c) mixture of sorbitol and sucrose in mass ratio 1:1 (from - 0.27 to - 1.03 °C), and d) polydextrose (from - 0.05 to - 0.41 °C). Relations between decrease of the initial freezing point Ti as function of mass fractions w of the dissolved substances were determined by linear regression. Coefficients of determination in a range of R^2 = 0.95 - 0.99 for the samples were obtained. This is a result of the relative molecular mass of the added matter, which according to modified Raoult's Law is inversely proportional to cryoscopic depression of the initial freezing point.

Izvorni jezik
Engleski

POVEZANOST RADA