Application of Glass Transition in Food Processing

S. Balasubramanian, Apramita Devi, K. K. Singh, S. J.D. Bosco, Ashish M. Mohite

研究成果: Review article同行評審

29 引文 斯高帕斯(Scopus)

摘要

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.

原文English
頁(從 - 到)919-936
頁數18
期刊Critical Reviews in Food Science and Nutrition
56
發行號6
DOIs
出版狀態Published - 2016 4月 25

All Science Journal Classification (ASJC) codes

  • 食品科學
  • 工業與製造工程

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