Glass transition control of the detachment of food pastes dried over glass plates

Collares, Fernanda P.; Finzer, José Roberto Delalíbera; Kieckbusch, Theo Guenter

doi:10.1016/s0260-8774(03)00098-0

Cited by 50 publications

(29 citation statements)

References 15 publications

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“…It was used tg onset because t g in food systems is not a value is a range of value (Smidova et al, 2003) and the glucose at 0.1 M shows t g onset of -5°C (±10°C), differences between t g onset values were confirmed by ANOVA test. Similar behavior has been observed by Collares et al (2003) for the carbohydrates blend. When an addition of a component into a carbohydrate blend occurs, the glass transition temperature decrease for the blend.…”

Section: Resultssupporting

confidence: 86%

Glass Transition Temperature Behavior of a Model Blend of Carbohydrates Comportamiento De La Temperatura De Transición Vítrea De Una Mezcla Modelo De Carbohidratos Comportamento Da Temperatura De Transición Vítrea Dunha Mezcla Modelo De Carbohidratos

Gallegos‐Infante

Ochoa-Martínez

Ortiz-Corral

2005

Ciencia y Tecnologia Alimentaria

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The glass transition of amorphous food materials in processing and storage of foods is important. The effect of a quaternary model mixture from glucose, fructose, sucrose and water on the glass transition temperature was determined. State and phase diagrams were elaborated as well solubility curves of these mixtures. The measurements of glass transition temperature of mixtures and pure components were carried out on a differential scanning calorimeter. An empirical model was created to involve the mixture behavior. The carbohydrates present in the mixture had influence between them in the glass transition temperature determination. The solubility of glucose and sucrose showed a linear behavior with a change of first order. The solubility of fructose pointed out the presence of eutectics to high and low concentration of fructose, having a high change in the molecular arrangement between 140 and 150°C, as a result the fructose had molecular rejection to glucose and sucrose. © 2005 Altaga. All rights reserved.Keywords: Carbohydrates, glass transition, solubility. ResumenLa transición vítrea de materiales alimentarios heterogéneos en el procesado y almacenaje de alimentos es importante. En este estudio se determinó el efecto de una mezcla modelo cuaternaria de glucosa, fructosa, sacarosa y agua sobre la temperatura de transición vítrea. Se elaboraron diagramas de fase y estado, así como curvas de solubilidad de las mezclas. Las medidas de temperatura de transición vítrea de las mezclas y componentes puros se realizaron con un calorímetro diferencial de barrido. Se desarrolló un modelo empírico para definir el comportamiento de las mezclas. Los carbohidratos presentes en las mezclas tuvieron influencia sobre la temperatura de transición vítrea. La solubilidad de glucosa y sacarosa mostró un comportamiento lineal con cambios de primer orden. La solubilidad de fructosa apuntó la presencia de eutécnicos de concentración alta y baja de fructosa, teniendo un gran cambio en su conformación molecular entre 140ºC y 150ºC, con el resultado de que la fructosa mostró un rechazo hacia la glucosa y sacarosa. © 2005 Altaga. Todos los derechos reservados.Palabras clave: Carbohidratos, transición vítrea, solubilidad. ResumoA transición vítrea de materiais alimentarios heteroxéneos no procesado e almacenaxe de alimentos é importante. Neste estudio determinóu-se o efecto dunha mezcla modelo cuaternaria de glucosa, fructosa, sacarosa e auga sobre a temperatura de transición vítrea. Elaboráron-se diagramas de fase e estado, así como curvas de solubilidade das mezclas. As medidas de temperatura de transición vítrea das mezclas e compoñentes puros realizáron-se cun calorímetro diferencial de barrido. Desenrolou-se un modelo empírico para defini-lo comportamento das mezclas. Os carbohidratos presentes nas mezclas tiveron influencia sobre a temperatura de transición vítrea. A solubilidade de glucosa e sacarosa amosou un comportamento lineal con cambios de primeiro orde. A solubilidade de fructosa apuntou a presencia de eutécnicos de...

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Section: Resultssupporting

confidence: 86%

Glass Transition Temperature Behavior of a Model Blend of Carbohydrates Comportamiento De La Temperatura De Transición Vítrea De Una Mezcla Modelo De Carbohidratos Comportamento Da Temperatura De Transición Vítrea Dunha Mezcla Modelo De Carbohidratos

Gallegos‐Infante

Ochoa-Martínez

Ortiz-Corral

2005

Ciencia y Tecnologia Alimentaria

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“…(5)) in the DE range from 2 to 100 (Busin, Buisson, & Bimbenet, 1996;Collares, Finzer, & Kieckbusch, 2004):…”

Section: Estimation Of Glass Transition Temperaturesmentioning

confidence: 99%

“…(6) (Roos, 1993a(Roos, , 1995Collares et al, 2004), which is called the Gordon-Taylor equation (Gordon & Taylor, 1952):…”

Section: Estimation Of Glass Transition Temperaturesmentioning

confidence: 99%

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Decomposition and discoloration of L-ascorbic acid freeze-dried with saccharides

Hung

Horagai

Kimura

et al. 2007

Innovative Food Science & Emerging Technologies

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“…Collares, et al (2004), the detachment of films of food pastes from a solid surface during a drying process is determined by the glass transition conditions of the paste. Detachment occurs when the film moisture achieves values corresponding to the glass transition curve.…”

Section: Starch and Sugar Productsmentioning

confidence: 99%

The Significance of Glass Transition Temperature in Processing of Selected Fried Food Products: A Review

Abbas¹,

Lasekan²,

Khalil³

2010

MAS

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This paper emphasized the significance of the glass transition temperature (Tg) by highliting its applications in drying (hot air and freeze drying) for various food systems such as skim milk powders, rice kernels, starch and sugar products and some freeze-dried products such as strawberries and surimi. The study revealed that the major components of the specified foods (which consist of mixture of ingredients), for example lactose in skim milk powder and sucrose in sugar mixtures, will influence the glass transition temperature of the food. Moreover, Tg is an important parameters for determining the optimum processing conditions of dried products. Thus, it is used in designing drying equipment to meet the purpose. In general, Tg affects the physical properties of food such as stickiness, caking and agglomeration. The effect of moisture content on Tg was covered by almost all studies focusing on Tg of foods. Meanwhile, the effect of pressure on Tg was not well covered due to its scarce availability in the existing literature. In term of test methods for determining the Tg of foods, it seems that not all test methods are suitable for certain type of foods, accordingly, more study on the recommended test methods should be carried out.

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Glass transition control of the detachment of food pastes dried over glass plates

Cited by 50 publications

References 15 publications

Glass Transition Temperature Behavior of a Model Blend of Carbohydrates Comportamiento De La Temperatura De Transición Vítrea De Una Mezcla Modelo De Carbohidratos Comportamento Da Temperatura De Transición Vítrea Dunha Mezcla Modelo De Carbohidratos

Glass Transition Temperature Behavior of a Model Blend of Carbohydrates Comportamiento De La Temperatura De Transición Vítrea De Una Mezcla Modelo De Carbohidratos Comportamento Da Temperatura De Transición Vítrea Dunha Mezcla Modelo De Carbohidratos

Decomposition and discoloration of L-ascorbic acid freeze-dried with saccharides

The Significance of Glass Transition Temperature in Processing of Selected Fried Food Products: A Review

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