Research Initiation Award: A Fundamental Investigation of the Freezing Process in Food Materials

研究启动奖：食品原料冷冻过程的基础研究

• 批准号: 9110674
• 负责人: Elaine Scott
• 金额: $ 3.51万
• 依托单位: Michigan State University
• 依托单位国家: 美国
• 项目类别: Standard Grant
• 财政年份: 1991
• 资助国家: 美国
• 起止时间: 1991-06-15 至 1992-09-01
• 项目状态: 已结题
• 来源: https://www.nsf.gov/awardsearch/showAward?AWD_ID=9110674&HistoricalAwards=false
• 关键词: Research; Initiation; Award; Fundamental; Investigation

The objectives of this project are to develop expressions for the thermal properties of protein, fat, and carbohydrate food components during freezing. These food components are considered to be the building blocks of food materials. The specific objectives are to: 1) to identify standard materials for use in food freezing studies which represent the basic food components; 2) to construct phase diagrams for these materials; 3) to develop relationships between temperature and unfrozen moisture content for each test material; and, 4) to develop thermal property relationships for these materials during freezing. The first task is to identify protein, fat, and carbohydrate based test materials which represent the basic components of foods. Then, phase diagrams will be formulated from phase transition temperatures determined for different concentrations of these materials from differential scanning calorimetry experiments. The expressions for the thermal properties will be based on thermodynamic relationships between temperature and moisture content formulated from these phase diagrams. The building block concept represents a novel approach to the investigation of the freezing process, and it has great future potential for the expanded practical use of mathematical food freezing models which require knowledge of the thermal properties. First of all, use of this concept eliminates the need for freezing point depression data to be available for different food products, and secondly, it could result in simplified thermal property relationships which would facilitate the use of complex multi-dimensional freezing models.

该项目的目标是开发蛋白质、脂肪和碳水化合物食品成分在冷冻过程中的热特性表达式。这些食品成分被认为是食品材料的基本组成部分。具体目标是：1)确定食品冷冻研究中使用的代表基本食品成分的标准材料；2)构建这些材料的相图；3)建立每种测试材料的温度与未冻水含量之间的关系；4)开发这些材料在冻结过程中的热性能关系。第一项任务是确定代表食物基本成分的蛋白质、脂肪和碳水化合物为基础的测试材料。然后，从差示扫描量热实验中确定的不同浓度这些材料的相变温度来制定相图。热性能的表达式将基于从这些相图中形成的温度和水分含量之间的热力学关系。构建块概念代表了一种研究冷冻过程的新方法，并且对于需要热性质知识的数学食品冷冻模型的扩展实际应用具有巨大的未来潜力。首先，使用这一概念消除了对不同食品凝固点下降数据的需要，其次，它可以简化热性质关系，从而便于使用复杂的多维冷冻模型。