Abstract
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.
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.