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Application of Glass Transition in Food Processing
S Balasubramanian1, Apramita Devi2, K K Singh3
1a Central Institute of Agricultural Engineering , Bhopal , Madhya Pradesh , India.
Critical Reviews in Food Science and Nutrition
|August 14, 2014
Summary
Glass transition in food products is key to understanding stability during processing and storage. This phenomenon influences various physical, chemical, and microbial changes, impacting food quality.
Area of Science:
- Food Science and Technology
- Physical Chemistry
Background:
- Glass transition is a critical phenomenon affecting food stability.
- It influences physical, chemical, and microbial changes during processing and storage.
- Understanding glass transition is vital for food quality and shelf-life prediction.
Purpose of the Study:
- To review the concept of glass transition in food systems.
- To explore its measurement techniques and applications in food technology.
- To integrate glass transition with water activity and other stability indicators.
Main Methods:
- Literature review of glass transition theories and applications in food.
- Discussion of analytical techniques like Differential Scanning Calorimetry (DSC) and Nuclear Magnetic Resonance (NMR).
- Integration of glass transition with water activity and observed physical-chemical changes.
Main Results:
- Glass transition temperature (Tg) is a significant factor in food stability.
- It is linked to various degradation processes including crystallization, caking, sticking, and browning.
- Tg measurements provide insights into microbial stability and overall food system integrity.
Conclusions:
- Glass transition is a valuable concept for assessing food stability.
- Integrated approaches using Tg, water activity, and physical-chemical analysis enhance food stability studies.
- Further research can optimize the application of glass transition principles in food technology.
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