Relaxations, Glass Transition and Engineering Properties of Food Solids

Roos, Yrjö H.

doi:10.1007/978-1-4614-7906-2_4

Cited by 11 publications

(8 citation statements)

References 23 publications

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“…The τ s and η s refer to the relaxation time and viscosity at a reference temperature. The WLF parameters describe “fluidness” of glass‐forming substances above the glass transition (Roos 2012). The C 2 of the WLF equation measures fluidness above the glass transition, while C 1 gives the number of logarithmic decades over which structural relaxation times change above the T g , as described for “fragility” of glass formers by Angell (1997) …”

Section: Resultsmentioning

confidence: 99%

“…The τ s and η s refer to the relaxation time and viscosity at a reference temperature. The WLF parameters describe "fluidness" of glass-forming substances above the glass transition (Roos 2012). The C 2 of the WLF equation measures fluidness above the glass transition, while C 1 gives the number of logarithmic decades over which structural relaxation times change above the T g , as described for "fragility" of glass formers by Angell (1997) Figure 2 shows the WLF curves at C 1 value of 17.4 and C 2 values of 51.6 (universal C 2 value), 75 K, 100 K, and 125 K. The dielectric relaxation times data of fructose-water systems at solids contents of 77.8% (w/w) and 94.6% (w/w) of Shinyashiki and others (2008) are shown for comparison.…”

Section: Dynamic Mechanical Analysismentioning

confidence: 99%

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Porosity and Water Activity Effects on Stability of Crystalline β‐Carotene in Freeze‐Dried Solids

Harnkarnsujarit

Charoenrein²,

Roos³

2012

Journal of Food Science

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β-Carotene expresses various nutritional benefits; however, it is sensitive to oxygen and the degradation contributes to loss of nutritional values as well as product color. To increase stability of β-carotene in freeze-dried foods, the amount of oxygen penetration need to be limited. The modification of freeze-dried food structures, for example, porosity and structural collapse, components, and humidity effectively enhance the stability of dispersed β-carotene in freeze-dried solids.

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Section: Resultsmentioning

confidence: 99%

Section: Dynamic Mechanical Analysismentioning

confidence: 99%

Porosity and Water Activity Effects on Stability of Crystalline β‐Carotene in Freeze‐Dried Solids

Harnkarnsujarit

Charoenrein²,

Roos³

2012

Journal of Food Science

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“…1). At temperatures above the glass transition, large changes in viscoelastic properties were expected (Royall et al, 2005;Silalai and Roos, 2011b;Roos, 2013). From Fig.…”

Section: Dynamic Mechanical Propertiesmentioning

confidence: 92%

The effect of water plasticization and lactose content on flow properties of dairy model solids

Roos

Miao

2016

Journal of Food Engineering

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“…The introduction of WLF model to determine the flow characteristics or "strength" of amorphous materials (S) as described by enable direct comparison of structural relaxation times of different materials in the vicinity and above the glass transitions as T g was used to standardize the temperature scale (Roos, 2013). Fig.…”

Section: Wlf Modeling and Strengthmentioning

confidence: 99%

Effects of lipids on the water sorption, glass transition and structural strength of carbohydrate-protein systems

Maidannyk

Lim

Auty

et al. 2019

Food Research International

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Encapsulant systems are gaining wide practical interest due to their functional and nutritional properties. This paper was focusing on understanding structural relaxations in that systems near glass transition temperature. Freeze-dried trehalose-whey protein isolate-sunflower oil systems with various ratios of the last were used as a carbohydrate-protein-lipid food model. The Guggenheim-Anderson-de Boer (GAB) water sorption relationship was used as a tool to model water sorption isotherms. The glass transition temperature was obtained by differential scanning calorimetry (DSC). Structural α-relaxation temperatures were measured by dynamical mechanical analyses (DMA), dielectric analysis (DEA) and combined to cover a broad range for strength assessment. The microstructure was characterized by optical light microscopy, confocal laser scanning microscopy and scanning electron microscopy. The C 1 and C 2 constants for Williams-Landel-Ferry (WLF) equation and structural strength parameter were calculated for each system. The effect of sunflower oil and water contents on strength of carbohydrate-protein system was analyzed. Strength shows decreasing with increasing of lipid concentration in the mixtures and more complex dependence on the water content in a system.

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Relaxations, Glass Transition and Engineering Properties of Food Solids

Cited by 11 publications

References 23 publications

Porosity and Water Activity Effects on Stability of Crystalline β‐Carotene in Freeze‐Dried Solids

Porosity and Water Activity Effects on Stability of Crystalline β‐Carotene in Freeze‐Dried Solids

The effect of water plasticization and lactose content on flow properties of dairy model solids

Effects of lipids on the water sorption, glass transition and structural strength of carbohydrate-protein systems

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