title: Application of Glass Transition in Food Processing.
abstract: The phenomenon of glass transition has been employed to food products to study their stability. It can be applied as an integrated approach along with water activity and physical and chemical changes in food in processing and storage to determine the food stability. Also associated with the changes during agglomeration crystallization, caking, sticking, collapse, oxidation reactions, nonenzymatic browning, and microbial stability of food system. Various techniques such as Differential Scanning Calorimetry, Nuclear Magnetic Resonance, etc. have been developed to determine the glass transition temperature (Tg) of food system. Also, various theories have been applied to explain the concept of Tg and its relation to changes in food system. This review summarizes the understanding of concept of glass transition, its measurement, and application in food technology.
authors.affiliation: a Central Institute of Agricultural Engineering , Bhopal , Madhya Pradesh , India.
authors.forename: S
authors.initials: S
authors.lastname: Balasubramanian
authors.affiliation: b Pondicherry Central University , Puducherry , India.
authors.forename: Apramita
authors.initials: A
authors.lastname: Devi
authors.affiliation: c Krishi Anusandhan. Bhawan-II , New Delhi , India.
authors.forename: K K
authors.initials: KK
authors.lastname: Singh
authors.affiliation: b Pondicherry Central University , Puducherry , India.
authors.forename: S J D
authors.initials: SJ
authors.lastname: Bosco
authors.affiliation: d Central Institute of Post Harvest Engineering and Technology , Ludhiana , Punjab , India .
authors.forename: Ashish M
authors.initials: AM
authors.lastname: Mohite
mesh_terms: D005504:Food Analysis / Q000379:methods*; D061353:Food Storage; D008962:Models, Theoretical; D004364:Pharmaceutical Preparations / Q000032:analysis; D011108:Polymers / Q000737:chemistry; D058989:Vitrification
chemical_list: D004364:Pharmaceutical Preparations; D011108:Polymers
keywords: DSC; Glass transition; food processing; theories