Glass Transition and Food Technology: A Critical Appraisal

Autor: Gaëlle Roudaut, Dominique Champion, D. Simatos, G. Blond, M. Le Meste
Rok vydání: 2002
Předmět:
Zdroj: Journal of Food Science. 67:2444-2458
ISSN: 1750-3841
0022-1147
DOI: 10.1111/j.1365-2621.2002.tb08758.x
Popis: Most low water content or frozen food products are partly or fully amorphous. This review will discuss the extent to which it is possible to understand and predict their behavior during processing and storage, on the basis of glass transition temperature values (Tg) and phenomena related to glass transition. Two main conclusions are provisionally proposed. Firstly, glass transition cannot be considered as an absolute threshold for molecular mobility. Transport of water and other small molecules takes place even in the glassy state at a significant rate, resulting in effective exchange of water in multi-domains foods or sensitivity to oxidation of encapsulated materials. Texture properties (crispness) also appear to be greatly affected by sub-Tg relaxations and aging below Tg. Secondly, glass transition is only one among the various factors controlling the kinetics of evolution of products during storage and processing. For processes such as collapse, caking, crystallization, and operations like drying, extrusion, flaking, Tg data and WLF kinetics have good predictive value as regards the effects of temperature and water content. On the contrary, chemical/biochemical reactions are frequently observed at temperature below Tg, albeit at a reduced rate, and WLF kinetics may be obscured by other factors.
Databáze: OpenAIRE
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