Glass Transition and Crystallization in Foods

Wang, Y and Truong, T 2017, 'Glass Transition and Crystallization in Foods' in Bhesh Bhandari and Yrjö Roos (ed.) Non-Equilibrium States and Glass Transitions in Foods, Elsevier, Netherlands, pp. 153-172.


Document type: Book Chapter
Collection: Book Chapters

Title Glass Transition and Crystallization in Foods
Author(s) Wang, Y
Truong, T
Year 2017
Title of book Non-Equilibrium States and Glass Transitions in Foods
Publisher Elsevier
Place of publication Netherlands
Editor(s) Bhesh Bhandari and Yrjö Roos
Start page 153
End page 172
Subjects Food Engineering
Food Sciences not elsewhere classified
Food Processing
Summary The glass transition and crystallization are two of the major transitions in food which could affect the food physical properties significantly. The glass transition behavior and the crystallization phenomenon of food, as well as their interactions, are reviewed in this chapter. The major connection between glass transition and crystallization in a certain food or food component is the temperature. It has been reported that crystallization could hardly happen, if not impossible, below the glass transition temperature of food. And the temperature difference above or below the glass transition temperature (T − Tg) is an important indicator for food crystallization. Other factors, such as moisture content and molecular weight, also contribute to the interaction of glass transition and crystallization in foods. As examples the glass transition and crystallization of sugars, especially lactose and sucrose, which have been studied extensively in literature, are presented in this chapter. Other major food components are also summarized on their thermal transitions, including polyols, protein, and polysaccharides.
Copyright notice Copyright © 2017 Elsevier Ltd. All rights reserved.
Keyword(s) crystallization
glass transition
sugar
lactose
sucrose
dairy product
polyols
DOI - identifier 10.1016/B978-0-08-100309-1.00007-9
ISBN 9780081003350
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