Glass transition in foods pdf
The glass transition temperature of principal sugars and other carbohydrate materials found in food are presented in Table 1. Common sugars such as fructose, glucose and sucrose have a very low glass transition temperature, so their influence to depress T g is very notable in sugarrich foods.glass transition concept are: (i) the food is most stable at and below its glass transition, and (ii) higher the T T g (i. e. , above glass transition), higher the deterioration or reaction rates. glass transition in foods pdf
The phenomenon of glass transition has been employed to food products to study their stability. It can be applied as an integrated approach along with water activity and physical and chemical changes in food in processing and storage to determine the food stability.
cream), may be controlled by the glass transition of the freezeconcentrated solids phase. Important issues related to the glass transition of solid food and pharmaceutical matrices are diffusion, translational mobility of molecules, and rates of deteriorative changes, including enzymatic activity and rates of chemical reactions. The glass transition is an important property of food solids in such processes as dehydration, extrusion and freezing as well as to understanding of properties of confectionary, edible films and frozen foods as a few examples. The glass transition is a universal concept similarly to other changes in glass transition in foods pdf 2446 JOURNAL OF FOOD SCIENCEVol. 67, Nr. 7, 2002 Concise Reviews in Food Science Glass transition in food. . . The fictive temperature Tf, for a material being at the actual temperature T, is considered to represent its structural state (Figure