Fondo Nacional de Ciencia y Tecnología, FONACYT: 52632-Z/66897
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date: 2026-08-26T03:56:50
publisher: vivo
type: Document
label: RDF description of The role of the glass transition temperature of the maximally-freeze-concentrated phase in the storage stability of frozen escamoles (Liometopum apiculatum M.) [El rol de la temperatura de transición vítrea de la fase máximamente crio-concentrada sobre la estabilidad de escamoles congelados (Liometopum apiculatum m.)] - http://orbis.uaslp.mx/vivo/individual/scopus5426

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scopus5426
date time value: article date 5427
label: The role of the glass transition temperature of the maximally-freeze-concentrated phase in the storage stability of frozen escamoles (Liometopum apiculatum M.) [El rol de la temperatura de transición vítrea de la fase máximamente crio-concentrada sobre la estabilidad de escamoles congelados (Liometopum apiculatum m.)]
estado: published
related by: authorship_33745
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crisid: 5427
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related by: authorship_33742
volume: 17
doi: 10.24275/uam/izt/dcbi/revmexingquim/2018v17n2/Grajales
abstract: The objective of this research was to measure the freezing curve and the parameters of the maximally-freeze-concentrated phase of escamoles and to propose their use in preventing chemical and structural changes during frozen storage. Samples with freezable and unfreezable moisture were prepared and analyzed with differential scanning calorimetry (DSC), with which freezing points (Tm, T′m) and glass transition temperatures (Tg, Tg′) were determined. An average Tg value of 61.5 ± 6.4 ºC was found for anhydrous escamoles. Samples containing unfreezable water, however, showed no glass transition. The maximalfreeze-concentration condition was determined at the values of x′ s = 0.870 g solid/g sample, T′m =-22.7 °C and T′g = -30.7 °C. The stability of frozen escamoles was tested based on the application of their corresponding T0 g value. Therefore, escamoles were frozen at -20, -35 and -80 °C for four months, and quality parameters such as thawing loss, protein and lipid oxidation and structural changes in thawed escamoles were evaluated. Results (p < 0.05) showed that chemical and structural changes were mainly detected in samples stored at -20 °C. Thus, a storage temperature of -35 °C is recommended for the long-term stability of fresh escamoles. © 2018, Universidad Autonoma Metropolitana Iztapalapa. All rights reserved.
origen: scopus
related by: authorship_33741
page start: 739
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issue: 2
page end: 752
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accesstype: All Open Access, Bronze
e iscopus: 2-s2.0-85053110905
type: Document
most specific type: Document
related by: authorship_33743
has publication venue: Revista Mexicana de Ingeniera Quimica
freetext keyword: DSC; Freezing; Frozen storage; Glass transition temperature; Maximal-freeze-concentration condition
has funding vehicle: Fondo Nacional de Ciencia y Tecnología, FONACYT: 52632-Z/66897
most specific type: Article

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Revista Mexicana de Ingeniera Quimica
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publication venue for: scopus5426
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