Glass transition and rheological properties of food
1999
Plestenjak, A. | Pozrl, T. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.)
Glass transition of amorphous and partially crystalline polymers takes place at particular temperature (or more accurately, over a narrow temperature range) and is accompanied by rheological changes from glassy over leathery and rubbery to liquid consistency. The glass transition temperature of native polymers in food is very much affected by the level of plasticiser, it means water in food. Already small increase of water content can decrease the glass transition temperature under the room temperature. The control of water content (particularly in cereal foods) is therefor very important to assure desirability of such product.
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