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The glass transition of foodstuffs is of particular importance because it is closely linked to the quality of products. For food industries, particularly those concerned with dehydration processes (drying, spray-drying, freeze-drying) or low temperature processes (freezing, quick-freezing), this parameter is of prime interest. The paper presents an easy to understand approach to the glass transition phenomenon, explains its influence according to different food processes, and reviews several methods to determine it experimentally or to estimate its value.
Details
- Original title: Analyse du rôle de la transition vitreuse dans les procédés de conservation alimentaire.
- Record ID : 1996-2263
- Languages: French
- Source: J. Food Eng. - vol. 26 - n. 4
- Publication date: 1995
- Document available for consultation in the library of the IIR headquarters only.
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Freeze-drying of fungi: influence of compositio...
- Author(s) : TAN C. S., INGEN C. W. van, TALSMA H., MILTENBURG J. C. van, STEFFENSEN C. L., VLUG I. A., STALPERS J. A.
- Date : 1995/02
- Languages : English
- Source: Cryobiology - vol. 32 - n. 1
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Volumetric shrinkage (collapse) in freeze-dried...
- Author(s) : LEVI G., KAREL M.
- Date : 1995
- Languages : English
- Source: Food Res. int. - vol. 28 - n. 2
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Glass transition of freeze-dried pineapple.
- Author(s) : TELIS V. R. N., SOBRAL P. J. A.
- Date : 1999
- Languages : English
- Source: Braz. J. Food Technol. - vol. 2 - n. 1-2
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State diagram of freeze-dried garlic powder by ...
- Author(s) : RAHMAN M. S., SABLANI S. S., HABSI N. al-, et al.
- Date : 2005/03
- Languages : English
- Source: Ital. J. Food Sci. - vol. 70 - n. 2
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Analysis and application of the amorphous prope...
- Author(s) : KAWAI K.
- Date : 2006
- Languages : Japanese
- Source: Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers - vol. 23 - n. 1
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