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Handbook of Frozen Food Processing and Packaging by Stefan Kasapis is a book available to read on EtoBox.

What is Handbook of Frozen Food Processing and Packaging about?

Chapter 2: Glass Transitions in Frozen Foods and Biomaterials Table of Contents -1 Chapter 2: Glass Transitions in Frozen Foods and Biomaterials 1 CONTENTS 1 I. INTRODUCTION 1 II. UNFREEZABLE WATER 3 III. THE CONCEPT OF “STATE DIAGRAM” IN FOOD SYSTEMS 4 IV. MEASUREMENT OF THE GLASS TRANSITION 7 A. SAMPLE PREPARATION AND MOISTURE DETERMINATION 7 B. CONVENTIONAL DIFFERENTIAL SCANNING CALORIMETRY 7 C. MODULATED DIFFERENTIAL SCANNING CALORIMETRY 8 D. RHEOLOGICAL ANALYSIS 9 1. Viscosity (Eta) 9 2. Dynamic Mechanical Analysis 10 V. GLASS TRANSITIONS IN FROZEN FRUITS, FRUIT JUICES, AND MODEL CARBOHYDRATE SOLUTIONS 12 VI. GLASS TRANSITIONS IN ICE CREAM AND OTHER FABRICATED PRODUCTS 15 VII. Tg PERSPECTIVE OF COLLAPSE PHENOMENA, CHEMICAL REACTIONS, AND ENZYMIC ACTIVITY 16 VIII. CONCLUSIONS 17 NOMENCLATURE 18 REFERENCES 19

Author

Stefan Kasapis

Language

EN