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Analysis and application of the amorphous properties in freeze-dried foods.

[In Japanese. / En japonais.]

Author(s) : KAWAI K.

Type of article: Article

Summary

The dynamic properties of amorphous materials drastically change by the phase transition between glassy state and rubber state. Furthermore, the dynamic properties of amorphous materials in glassy state are affected by the thermal history such as processing and/or storage conditions. In this paper, effect of the glass transition of freeze-dried food systems on the storage stability was summarized. Moreover, analytical approaches of the amorphous properties for glassy products with enthalpy relaxation measurements by using differential scanning calorimetry were presented, and its application to food industry was proposed.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 2006-2688
  • Languages: Japanese
  • Source: Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers - vol. 23 - n. 1
  • Publication date: 2006

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