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La température de transition vitreuse : un facteur de stabilité des produits alimentaires.

Temperatura przemiany szklistej: parametr stabilnosci zywnosci.

Auteurs : PALACHA Z., SITKIEWICZ I.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Temperatura przemiany szklistej: parametr stabilnosci zywnosci.
  • Identifiant de la fiche : 2009-0230
  • Langues : Polonais
  • Source : Przemysl Spozywczy - vol. 62 - n. 9
  • Date d'édition : 2008

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