Application of Glass Transition in Food Processing
作者： S Balasubramanian , Apramita Devi , KK Singh , SJ D Bosco , Ashish M Mohite
DOI: 10.1080/10408398.2012.734343
关键词:
摘要: The phenomenon of glass transition has been employed to food products study their stability. It can be applied as an integrated approach along with water activity and physical chemical changes in processing storage determine the Also associated during agglomeration crystallization, caking, sticking, collapse, oxidation reactions, nonenzymatic browning, microbial stability system. Various techniques such Differential Scanning Calorimetry, Nuclear Magnetic Resonance, etc. have developed temperature (Tg) Also, various theories explain concept Tg its relation This review summarizes understanding transition, measurement, application technology.
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