TY - JOUR
T1 - Application of Glass Transition in Food Processing
AU - Balasubramanian, S.
AU - Devi, Apramita
AU - Singh, K. K.
AU - Bosco, S. J.D.
AU - Mohite, Ashish M.
N1 - Publisher Copyright:
© 2016, Copyright © Taylor and Francis Group, LLC.
PY - 2016/4/25
Y1 - 2016/4/25
N2 - The phenomenon of glass transition has been employed to food products to study their stability. It can be applied as an integrated approach along with water activity and physical and chemical changes in food in processing and storage to determine the food stability. Also associated with the changes during agglomeration crystallization, caking, sticking, collapse, oxidation reactions, nonenzymatic browning, and microbial stability of food system. Various techniques such as Differential Scanning Calorimetry, Nuclear Magnetic Resonance, etc. have been developed to determine the glass transition temperature (Tg) of food system. Also, various theories have been applied to explain the concept of Tg and its relation to changes in food system. This review summarizes the understanding of concept of glass transition, its measurement, and application in food technology.
AB - The phenomenon of glass transition has been employed to food products to study their stability. It can be applied as an integrated approach along with water activity and physical and chemical changes in food in processing and storage to determine the food stability. Also associated with the changes during agglomeration crystallization, caking, sticking, collapse, oxidation reactions, nonenzymatic browning, and microbial stability of food system. Various techniques such as Differential Scanning Calorimetry, Nuclear Magnetic Resonance, etc. have been developed to determine the glass transition temperature (Tg) of food system. Also, various theories have been applied to explain the concept of Tg and its relation to changes in food system. This review summarizes the understanding of concept of glass transition, its measurement, and application in food technology.
UR - http://www.scopus.com/inward/record.url?scp=84964204673&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84964204673&partnerID=8YFLogxK
U2 - 10.1080/10408398.2012.734343
DO - 10.1080/10408398.2012.734343
M3 - Review article
C2 - 25118113
AN - SCOPUS:84964204673
VL - 56
SP - 919
EP - 936
JO - Critical Reviews in Food Science and Nutrition
JF - Critical Reviews in Food Science and Nutrition
SN - 1040-8398
IS - 6
ER -