The Glassy State in Foods

Authors: Edited by JMV Blanshard and PJ Lillford
Although the glassy state has been a subject of scientific interest for the past 50 years, it is only recently that the food industry has begun to recognise the importance of this topic for its own operations. These include stability on storage, quality and processing.

Availability: In Print
Publication date: 1994
Binding: Hardback
Extent: 542 pp.
ISBN: 1-897676-20-4

Book Contents

A history of the glassy state
Effects of glass transitions on processing and storage
The glassy state phenomenon in food molecules
An overview of theories of the glass transition
Calorimetry
Applications of mechanical spectroscopy to the study of glassy biopolymers and related systems
Molecular motions and the glassy state
Relaxations in supercooled carbohydrate liquids
Studies of the glass transition malto-oligomers
Effects of glass transitions on dynamic phenomena in sugar containing food systems
Dynamic mechanical thermal analysis of sucrose solutions
The ultrastructure and stability of amorphous sugars
Physical aging in polymer blends
The effect of swelling solvents on the glass transition in elastin and other proteins
Low moisture polysaccharide system: thermal and spectroscopic aspects
The mechanical properties of cereal based foods in and around the glassy state
The glassy state in applications for the food industry, with an emphasis on cookie and cracker production
Physical changes consequent on the extrusion of starch
Some aspects of the glass transition in frozen foods systems
Spray coating and spray drying encapsulation with latex polymers
Glass transitions and the physical stability of food powders
The glassy state in packaging
Studies on the magnitude of the glass transitions of glucose polymers
On the equation of state of thermoplastic starch
Water uptake in partially frozen and plasticized starch
Thermally induced structural transitions in the starch-water system
Temperature dependence of thermal inactivation rate constants of Bacillus Stearothermophilus spores in a glassy state
Aging in confectionery wafers
Glass transition theory and the texture of cereal foods
The mechanical properties of starchy food materials at large strains and their ductile-brittle transitions
Glass transitions in aqueous solutions and foodstuffs
Index
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