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Transition vitreuse et traitement et stabilité des produits alimentaires.

Glass transition in processing and stability of food.

Auteurs : BHANDARI B. R., HOWES T.

Type d'article : Article

Résumé

Many dry food products are predominantly in an amorphous glassy state where the amorphous solid has the property of a solution. Molecules are fixed and the molecular mobility is halted in this state. If this solid solution is heated, abrupt changes in thermophysical properties occur and the solid state is converted to a "rubbery" state. The temperature at which this change occurs is called the glass transition temperature. At this temperature and above, molecular mobility is regained, accelerating various physical and chemical changes in food which may be detrimental to quality. This paper reviews the importance of glass transition temperature in dried foods, frozen foods, bakery and confectionery products, and in drying and extrusion cooking processes.

Détails

  • Titre original : Glass transition in processing and stability of food.
  • Identifiant de la fiche : 2002-0204
  • Langues : Anglais
  • Source : Food Aust. - vol. 52 - n. 12
  • Date d'édition : 12/2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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