Towards an improved understanding of glass transition and relaxations in foods: molecular mobility in the glass transition range

摘要: Abstract Recent research has contributed to a better understanding of the glass–liquid transition (GLT) and its relationship with relaxation processes in material. This paper reviews models theories that are currently used describe explain physical changes GLT temperature range ( T g ); ageing below , mechanical properties above concept fragility described. Measurements now practised routinely many food laboratories, but lack information on experimental conditions may lead discrepancies between results. Several examples from domain reported, illustrating been mainly interpret, more or less success, low moisture foods biomaterials. Taking into consideration alone cannot sufficiently as function water content, particularly when chemical/biochemical reactions concerned. The molecular mobility is discussed. More measurements various types motions necessary, specially close vicinity glassy state.