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

这个项目的目标是开发表达式， 蛋白质、脂肪和碳水化合物食品的热特性 冷冻过程中的成分。 这些食物成分是 被认为是食物原料的组成部分。 的 具体目标是：1）确定标准材料 用于食品冷冻研究， 食品成分; 2）构建这些相图 （3）建立温度之间的关系 以及每种试验材料的未冻含水量;以及，4） 来建立这些材料的热性能关系 在冻结期间。 第一项任务是鉴定蛋白质、脂肪和碳水化合物 基于测试材料，代表基本组件 食品 然后，相图将从相 确定了不同的转变温度 这些材料的浓度从差示扫描 量热实验 热力学的表达式 性质将基于热力学关系 温度和水分含量之间的关系， 相图 积木的概念代表了一种新颖的 方法的冻结过程的调查，它 具有很大的未来潜力，扩大实际使用的 数学食品冷冻模型，需要知识， 热性能。 首先，使用这个概念 消除了对凝固点降低数据的需要， 可用于不同的食品，其次，它可以 导致简化的热性能关系， 将有助于使用复杂的多维冷冻 模型

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.