Polytechnic University of Valencia Congress, 21st International Drying Symposium

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Description of atmospheric freeze-drying of brown seaweeds (Saccherina Latissima) with respect to thermal properties and phase transitions
Ignat Tolstorebrov, Trygve Magne Eikevik, Inna Petrova, Michael Bantle

Last modified: 02-01-2019


Thermal properties of brown seaweeds (Saccharina latissima) were determined using DSC technique in the temperature range between -150.0 and 50.0 °C. The following phase transitions were detected: glass transitions, incipient point of ice melting and freezing point. The ice content and amount of unfrozen water was detected by analysis of the melting peak. The ice content reduction in the product was predicted for different moisture contents and temperatures for atmospheric freeze-drying process

Keywords: brown seaweeds, ice fraction, freeze-drying, glass transition


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