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Liquid fragility and the glass transition in water and aqueous solutions.

Author(s) : ANGELL C. A., BRESSEL R. D., GREEN J. L., KANNO H., OGUNI M., SARE E. J.

Summary

This special issue of the Journal of Food Engineering contains 30 papers of the fifth International Symposium, held in Peniscola, Valencia, Spain, November 8-14, 1992. Contents: the role of conformation in the thermodynamics and rheology of aqueous solutions of carbohydrate polymers; theories of liquid-glass transition: liquid fragility and the glass transition in water and aqueous solutions; NMR imaging; mechanical properties of frozen model solutions: modelling of vacuum osmotic dehydration of food; drying modelling and water diffusivity in carrots and potatoes; combined methods for the preservation of foods in Latin America; bacterial ice-nucleation activity and its application to freeze-concentration of fresh foods for modification of their properties; antifreeze proteins; the glass transition in the freezing process; control of water during storage.

Details

  • Original title: Liquid fragility and the glass transition in water and aqueous solutions.
  • Record ID : 1995-0239
  • Languages: English
  • Source: Water in foods. Fundamental aspects and their significance in relation to processing of foods.
  • Publication date: 1994
  • Document available for consultation in the library of the IIR headquarters only.

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