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Effect of salts on the thermal properties of pectin solution on freezing and thawing

Authors
Journal
Food Hydrocolloids
0268-005X
Publisher
Elsevier
Publication Date
Volume
5
Issue
4
Identifiers
DOI: 10.1016/s0268-005x(09)80050-7

Abstract

Abstract The effect of salts on the thermal properties of pectin solutions on freezing and thawing was examined by means of differential scanning calorimetry (DSC). When NaCl or KCl was added to a 1% pectin solution, two peaks were observed in both the endothermic and exothermic DSC curves, while a single peak was observed after the addition of CaCl 2 or MgCl 2. The presence of two peaks in the former case indicates that the existence of non-freezing water, freezing bound water and free water could be distinguished. Differences between the pectin samples were small, but the effect of added salts was markedly greater.

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