Phase Transition of Foods Containing Water

During the cooling of an aqueous solution below the freezing point, part of the water crystallizes, causing the dissolved substance to become enriched in the remaining fluid phase (unfrozen water). In the thermogram, temperature T appears. 

Phase transition temperature Tg (°C) and water content Wg (g per g of substance) of maximum freezeconcentrated glassy structure. 

In the case of homologous series of ohgo- and polysaccharides, Tg and Tg increase with the molecular weight up to a certain hmit (Fig. 0.6). Table 0.8 hsts the phase transition temperatures Tg of some fruits and vegetables. 

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