Dielectric spectra and freezing / desiccation characteristics of gelatin-gel

Abstract

    Some water in tissues or foods has different characteristics from pure water due to the strong interaction with biomolecules. This water, bound water, stabilizes and prevents biomolecules from degradation. In this study, the dielectric spectra of porcine gelatin-gel containing various amount of water were measured. Dielectric strength, bound water ratio and the distribution function of relaxation time of bound water were calculated using the measured dielectric spectra. In addition, water activity and frozen water ratio were measured by a water activity meter and Differential Scanning Calorimetry (DSC). Two types of dielectric relaxation were found, whose relaxation times are 10~100 times longer than pure water. [This abstract is not included in the PDF]