Food stability determination by macro–micro region concept in the state diagram and by defining a critical temperature

Rahman, Mohammad Shafiur

doi:10.1016/j.jfoodeng.2009.07.011

Cited by 121 publications

(84 citation statements)

References 85 publications

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“…Glassy carbohydrates are also produced from carbohydrate melts by rapid cooling or in the manufacturing of hard sugar candies (Cardoso & Abreu, 2004;Roos & Karel, 1991;Smidova, Copikova, Maryska, & Coimbra, 2003). Glass transition is considered a second-order time-temperature dependent transition between the rubbery state and the glassy state (or inversely) of a substance as it experiences temperature or moisture change (Rhaman, 2010;Sablani, Syamaladevi, & Swanson, 2010). The temperature at which the substance undergoes transition is called glass transition temperature or T g .…”

Section: Introductionmentioning

confidence: 99%

Towards an improved calorimetric methodology for glass transition temperature determination in amorphous sugars

Saavedra-Leos¹,

Álvarez-Salas

Esneider-Alcalá

et al. 2012

CyTA - Journal of Food

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Section: Introductionmentioning

confidence: 99%

Towards an improved calorimetric methodology for glass transition temperature determination in amorphous sugars

Saavedra-Leos¹,

Álvarez-Salas

Esneider-Alcalá

et al. 2012

CyTA - Journal of Food

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“…In addition to T g , storage at low a w , particularly at its monolayer state, was effective in extending the shelf life of products (Rahman, 2010). Water activity and T g of freeze-dried matrix containing lactobacilli has been proven to influence the survival of lactobacilli (Kurtmann et al, 2009).…”

Section: Glass Transition Temperature and Residual Moisture Content Omentioning

confidence: 99%

Effect of drying methods of microencapsulated Lactobacillus acidophilus and Lactococcus lactis ssp. cremoris on secondary protein structure and glass transition temperature as studied by Fourier transform infrared and differential scanning calorimetry

Dianawati

Mishra

Shah

2013

Journal of Dairy Science

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Protective mechanisms of casein-based microcapsules containing mannitol on Lactobacillus acidophilus and Lactococcus lactis ssp. cremoris, changes in their secondary protein structures, and glass transition of the microcapsules were studied after spray-or freeze-drying and after 10 wk of storage in aluminum foil pouches containing different desiccants (NaOH, LiCl, or silica gel) at 25°C. An in situ Fourier transform infrared analysis was carried out to recognize any changes in fatty acids (FA) of bacterial cell envelopes, interaction between polar site of cell envelopes and microcapsules, and alteration of their secondary protein structures. Differential scanning calorimetry was used to determine glass transition of microcapsules based on glass transition temperature (T g ) values. Hierarchical cluster analysis based on functional groups of cell envelopes and secondary protein structures was also carried out to classify the microencapsulated bacteria due to the effects of spray-or freeze-drying and storage for 10 wk. The results showed that drying process did not affect FA and secondary protein structures of bacteria; however, those structures were affected during storage depending upon the type of desiccant used. Interaction between exterior of bacterial cell envelopes and microencapsulant occurred after spray-or freeze-drying; however, these structures were maintained after storage in foil pouch containing sodium hydroxide. Method of drying and type of desiccants influenced the level of similarities of microencapsulated bacteria. Desiccants and method of drying affected glass transition, yet no T g ≤25°C was detected. This study demonstrated that the changes in FA and secondary structures of the microencapsulated bacteria still occurred during storage at T g above room temperature, indicating that the glassy state did not completely prevent chemical activities.

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“…It was concluded that conducting a systematic experimental study for understanding deterioration reaction kinetics with samples having known water activities/moisture content/glass transition temperatures (T g ) will be helpful for controlling food stability and packaging requirement [3,4]. The rules of glass-transition concept are: (1) the food is the most stable at and below its glass transition, and (2) the higher the T-T g (i.e.…”

Section: Introductionmentioning

confidence: 99%

Thermal and Textural Changes of Turkish Delight with Storage Relative Humidity

Kaya¹,

Tattan²

2017

JFSE

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Lokum (Turkish delight) is a high sugar and starch containing food. Since the major deterioration factor affecting the storability of lokum is moisture gain or loss, the effect of the possible ambient conditions (32%, 53%, 75% RH and 15, 25, 35 °C) on weight change and firmness of lokum was determined to estimate its structural changes. The variations in thermal properties of lokum samples stored at different RH (32, 53, 65, 75, and 85% RH) were also determined. Increasing RH decreased glass transition of lokum samples, and two glass transitions (T g ) were observed at 75 and 85% RH. The presence of the second T g could be related with phase separation which was increased with increasing moisture content and RH. Lokum should be kept at around 50% RH and 15 °C, higher storage RH's and temperatures will cause the product to become unacceptable by the consumer within 20 days.

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Food stability determination by macro–micro region concept in the state diagram and by defining a critical temperature

Cited by 121 publications

References 85 publications

Towards an improved calorimetric methodology for glass transition temperature determination in amorphous sugars

Towards an improved calorimetric methodology for glass transition temperature determination in amorphous sugars

Effect of drying methods of microencapsulated Lactobacillus acidophilus and Lactococcus lactis ssp. cremoris on secondary protein structure and glass transition temperature as studied by Fourier transform infrared and differential scanning calorimetry

Thermal and Textural Changes of Turkish Delight with Storage Relative Humidity

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