Glass Transition Phenomena in Dehydrated Model Systems and Foods: A Review

It is interesting to observe the evolution of the science of the glassy phenomena by following its development to a highly specialized subject, especially one that cuts across several conventional fields, such as the subject of this review. The manuscript is written with several objectives in view....

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Bibliographic Details
Published in:Drying technology 2005-04, Vol.23 (4), p.731-757
Main Author: Kasapis, Stefan
Format: Article
Language:English
Subjects:
Calorimetry
Dried foods
Gelatin
Glass transition
Polysaccharides
Rheology
Sugar
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Summary:It is interesting to observe the evolution of the science of the glassy phenomena by following its development to a highly specialized subject, especially one that cuts across several conventional fields, such as the subject of this review. The manuscript is written with several objectives in view. First, I have compiled some basic information on the nature of vitrification for investigators who aspire to develop such an understanding of the subject. Second, a straightforward enough, I hope, exposition of food scientists to the synthetic polymer approach is provided, which constitutes the cornerstone of advances in the molecular understanding of biological rubbers and glasses. Third, a critical discussion of conceptual schemes applied to the vitrification of foodstuffs via rheology and differential calorimetry is developed in order to highlight the current state-of-the-art in the field. Finally, certain needs for further theoretical and experimental advances are pointed out in the hope that these will stimulate a much wider use of this framework of thought to a wide variety of conditions.
ISSN:0737-3937
1532-2300
DOI:10.1081/DRT-200054182