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Glass transition temperature: a factor for food stability.

Temperatura przemiany szklistej: parametr stabilnosci zywnosci.

Author(s) : PALACHA Z., SITKIEWICZ I.

Type of article: Article

Summary

Glass transition is one of the most important phenomena in the amorphous substance and leads to the drastic changes of their characteristic. This transition with the respect to the food ingredients helps, together with the concept of water activity, in understanding the complex changes when the food water content and temperature are changed. In this work, the concept of glass transition and the methods of the glass transition temperature measurement have been presented as well as the state diagram was discussed what allows determining the state of the food as well as foreseeing its storage stability at a given temperature.

Details

  • Original title: Temperatura przemiany szklistej: parametr stabilnosci zywnosci.
  • Record ID : 2009-0230
  • Languages: Polish
  • Source: Przemysl Spozywczy - vol. 62 - n. 9
  • Publication date: 2008

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