ShareWater activity and food polymer science: implications of state on Arrhenius and Williams-Landel-Ferry models in predicting shelf life.
Author(s) : NELSON K. A., LABUZA T. P.
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: Water activity and food polymer science: implications of state on Arrhenius and Williams-Landel-Ferry models in predicting shelf life.
- Record ID : 1995-0241
- 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.
Links
See other articles from the proceedings (9)
See the conference proceedings
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Liquid fragility and the glass transition in wa...
- Author(s) : ANGELL C. A., BRESSEL R. D., GREEN J. L., KANNO H., OGUNI M., SARE E. J.
- Date : 1994
- Languages : English
- Source: Water in foods. Fundamental aspects and their significance in relation to processing of foods.
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Theories of liquid-glass transition.
- Author(s) : PEREZ J.
- Date : 1994
- Languages : English
- Source: Water in foods. Fundamental aspects and their significance in relation to processing of foods.
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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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Determination of the glass transition temperatu...
- Author(s) : RUAN R. R., LONG Z. Z., SONG A., CHEN P. L.
- Date : 1998
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 31 - n. 6
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Water and the glass transition. Dependence of t...
- Author(s) : SLADE L., LEVINE H.
- Date : 1994
- Languages : English
- Source: Water in foods. Fundamental aspects and their significance in relation to processing of foods.
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