The Water Properties of Forzen Dough at Low Temperature Determined by NMR
The water properties of frozen dough were measured by NMR over the temperature range from -70℃ to 5℃.The thawing process of dough was also studied by MRI.The water in dough can be divided into two portions ,that are the half-bound water, the T2 of which is ≈ 10ms, and the deep-bound water, the T2 of...
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Journal of Refrigeration Magazines Agency Co., Ltd.
2013-01-01
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| Series: | Zhileng xuebao |
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| Online Access: | http://www.zhilengxuebao.com/thesisDetails#10.3969/j.issn.0253-4339.2013.01.097 |
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| author | Wu Youzhi Liu Baolin |
| author_facet | Wu Youzhi Liu Baolin |
| author_sort | Wu Youzhi |
| collection | DOAJ |
| description | The water properties of frozen dough were measured by NMR over the temperature range from -70℃ to 5℃.The thawing process of dough was also studied by MRI.The water in dough can be divided into two portions ,that are the half-bound water, the T2 of which is ≈ 10ms, and the deep-bound water, the T2 of which is ≈ 2ms. During freezing,the half-bound water partly form to ice and the other change to unfreezale water. The deep-bound water did not change or move. So improving the ratio of deep-bound water in dough is benefit to frozen dough production and inhibiting ice crystals generating. According different NMR data, it is confirmed that the glass transition of dough occurs at -30℃ and the ice melting at -9℃. The water in frozen dough can be classified into three parts and they are the solid ice (29.71%), the real unfreezable water (22.2%), the deep-bound water (33.81%). |
| format | Article |
| id | doaj-art-5a1c1e6192074ab79bbcf62ed2870b9a |
| institution | DOAJ |
| issn | 0253-4339 |
| language | zho |
| publishDate | 2013-01-01 |
| publisher | Journal of Refrigeration Magazines Agency Co., Ltd. |
| record_format | Article |
| series | Zhileng xuebao |
| spelling | doaj-art-5a1c1e6192074ab79bbcf62ed2870b9a2025-08-20T03:00:06ZzhoJournal of Refrigeration Magazines Agency Co., Ltd.Zhileng xuebao0253-43392013-01-013466518823The Water Properties of Forzen Dough at Low Temperature Determined by NMRWu YouzhiLiu BaolinThe water properties of frozen dough were measured by NMR over the temperature range from -70℃ to 5℃.The thawing process of dough was also studied by MRI.The water in dough can be divided into two portions ,that are the half-bound water, the T2 of which is ≈ 10ms, and the deep-bound water, the T2 of which is ≈ 2ms. During freezing,the half-bound water partly form to ice and the other change to unfreezale water. The deep-bound water did not change or move. So improving the ratio of deep-bound water in dough is benefit to frozen dough production and inhibiting ice crystals generating. According different NMR data, it is confirmed that the glass transition of dough occurs at -30℃ and the ice melting at -9℃. The water in frozen dough can be classified into three parts and they are the solid ice (29.71%), the real unfreezable water (22.2%), the deep-bound water (33.81%).http://www.zhilengxuebao.com/thesisDetails#10.3969/j.issn.0253-4339.2013.01.097NMRfrozen doughwater mobilityhalf-bound waterdeep-bound waterglass transition |
| spellingShingle | Wu Youzhi Liu Baolin The Water Properties of Forzen Dough at Low Temperature Determined by NMR Zhileng xuebao NMR frozen dough water mobility half-bound water deep-bound water glass transition |
| title | The Water Properties of Forzen Dough at Low Temperature Determined by NMR |
| title_full | The Water Properties of Forzen Dough at Low Temperature Determined by NMR |
| title_fullStr | The Water Properties of Forzen Dough at Low Temperature Determined by NMR |
| title_full_unstemmed | The Water Properties of Forzen Dough at Low Temperature Determined by NMR |
| title_short | The Water Properties of Forzen Dough at Low Temperature Determined by NMR |
| title_sort | water properties of forzen dough at low temperature determined by nmr |
| topic | NMR frozen dough water mobility half-bound water deep-bound water glass transition |
| url | http://www.zhilengxuebao.com/thesisDetails#10.3969/j.issn.0253-4339.2013.01.097 |
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