Abstract
A state diagram of bovine gelatin was developed by measuring the freezing curve, glass transition, unfolding, solids-melting lines, and ultimate maximum-freeze-concentration conditions. The freezing point decreased with the increase of solids; whereas glass transition, unfolding, and solids-melting decreased with the decrease of solids up to solids content 0.84 g/g gelatin and then remained constant. The freezing point, glass transition and solids-melting were modeled by Chen's model based on the Clausius-Clapeyron equation, modified Gordon-Taylor model, and Flory's equation, respectively. The ultimate maximum-freeze-concentration conditions were found as ( T ′ m ) u equal to −11.9 °C and ( T ‴ g ) u equal to −14.9 °C, and the characteristic solids content, X ′ s as 0.80 g/g sample (i.e. un-freezable water, X ′ w = 0.20), respectively. Similarly the value of T g i v (i.e. intersection of vertical line passing through T ′ m and glass transition line) was estimated as 34 °C.
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