ShareCharacterization of food polymers using state diagrams.
Author(s) : ROOS Y.
Type of article: Article
Summary
Carbohydrates and proteins can be described as food polymers in which water acts as a plasticizer. The physical properties of the amorphous materials can be related to their glass transition temperature. The purpose of the review is to describe the use of experimental data on transition temperatures for establishing state diagrams, and the use of state diagrams to characterize food behaviour during processing and storage, especially viscosity and crystallization.
Details
- Original title: Characterization of food polymers using state diagrams.
- Record ID : 1995-3566
- Languages: English
- Source: J. Food Eng. - vol. 24 - n. 3
- Publication date: 1995
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Freezing of foodstuffs
- Keywords: Vitrification; Viscosity; Structure; Food; Temperature; Polymer; Crystallization
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- Date : 2002/01
- Languages : Japanese
- Source: Refrigeration - vol. 77 - n. 891
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- Author(s) : SUN W. Q.
- Date : 1997/03
- Languages : English
- Source: Cryo-Letters - vol. 18 - n. 2
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Freezing in polymer-water systems.
- Author(s) : BLOND G., COLAS B.
- Date : 1991
- Languages : English
- Source: In: Food Freezing, Today Tomorrow, Springer Verl. - 1991; 27-43; 9 fig.; 2 tabl.; 40 ref.
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Mechanical properties of frozen model solutions.
- Author(s) : BLOND G.
- Date : 1994
- Languages : English
- Source: Water in foods. Fundamental aspects and their significance in relation to processing of foods.
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Effect of permanent magnetic field and alternat...
- Author(s) : TANG Y., SHAO S., ZOU H., et al.
- Date : 2019/08/24
- Languages : English
- Source: Proceedings of the 25th IIR International Congress of Refrigeration: Montréal , Canada, August 24-30, 2019.
- Formats : PDF
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