Glass Transition and Phase Transitions in Food and Biological Materials [Hardcover]

Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing, product development, storage studies, packaging development and other areas.? This book has been structured so that readers can initially grasp the basic principles and instrumentation, before moving through the various applications. In summary, the book will provide the missing link between food science and material science/polymer engineering. This will allow food scientists to better understand the concept and applications of thermal properties.

List of Contributors xiii

Preface xvii

1 Thermal and Relaxation Properties of Food and Biopolymers with Emphasis onWater 1
Jan Swenson and Hel?n Jansson

1.1 Introduction 1

1.2 Glass Transition and Relaxation Dynamics of Sugar Solutions and Sugar-Rich Food 3

1.3 Glass Transition and Relaxation Dynamics of Proteins 8

1.4 Confined Aqueous Solutions and the Failure of Gordon-Taylor Extrapolations to High-Water Contents 18

1.5 Concluding Discussion 22

References 24

2 Glass Transition Thermodynamics and Kinetics 31
K. Muthukumarappan and G.J. Swamy

2.1 Introduction 31

2.2 Theories of Glass Transition 32

2.3 Reaction Kinetics  Basic Principle 35

2.4 Reaction Kinetics  Temperature Dependence 37

2.5 Glass Transition in Sugars 39

2.6 Glass Transition in Dairy Ingredients 41

2.7 Glass Transition in Fruit Powders 42

2.8 Conclusion and Direction for Future Studies 43

References 44

3 Glass Transition of Globular Proteins from Thermall£&