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Glass Transition and Phase Transitions in Food and Biological Materials / Jasim Ahmed, Mohammad Shafiur Rahman, Yrjo H. Roos.

Wiley-Blackwell, 2017.

Online access

  • Title:
    Glass Transition and Phase Transitions in Food and Biological Materials / Jasim Ahmed, Mohammad Shafiur Rahman, Yrjo H. Roos.
  • Contributor: Jasim Ahmed editor.;
    Mohammad Shafiur Rahman editor;
    Yrjö H. Roos editor.
  • Rights: Terms governing use: Copyright.
    Access restrictions: NON_PRINT_LEGAL_DEPOSIT
  • Publication Details: Wiley-Blackwell, 2017.
  • Language: English
  • Edition: 1st
  • Description: Contents:

    List of Contributors xiii

    Preface xvii

    1 Thermal and Relaxation Properties of Food and Biopolymers with Emphasis on Water 1
    Jan Swenson and Helén Jansson

    1.1 Introduction 1

    1.2 Glass Transition and Relaxation Dynamics of Sugar Solutions and Sugar-Rich Food 3

    1.3 Glass Transition and Relaxation Dynamics of Proteins 8

    1.4 Confined Aqueous Solutions and the Failure of Gordon-Taylor Extrapolations to High-Water Contents 18

    1.5 Concluding Discussion 22

    References 24

    2 Glass Transition Thermodynamics and Kinetics 31
    K. Muthukumarappan and G.J.
    Contents: Swamy

    2.1 Introduction 31

    2.2 Theories of Glass Transition 32

    2.3 Reaction Kinetics – Basic Principle 35

    2.4 Reaction Kinetics – Temperature Dependence 37

    2.5 Glass Transition in Sugars 39

    2.6 Glass Transition in Dairy Ingredients 41

    2.7 Glass Transition in Fruit Powders 42

    2.8 Conclusion and Direction for Future Studies 43

    References 44

    3 Glass Transition of Globular Proteins from Thermal and High Pressure Perspectives 49
    Sobhan Savadkoohi,
    Contents: Anna Bannikova and Stefan Kasapis

    3.1 Factors Affecting Protein Functionality 49

    3.2 High-Pressure Processing 55

    3.3 Specific Examples of Pressure Effects 64

    3.4 The Time-temperature-pressure Effect on the Vitrification of High Solid Systems 70

    3.5 High Pressure Effects on the Structural Properties of Condensed Globular Proteins 79

    3.6 Concluding Remarks 98

    References 102

    4 Crystal-Melt Phase Change of Food and Biopolymers 119
    Sudipta Senapati,
    Contents: Dipak Rana and Pralay Maiti

    4.1 Introduction 119

    4.2 Thermodynamics of Crystallization and Melting 120

    4.3 Role ofWater in the Phase Transition of Food 124

    4.4 Classification of Phase Transitions 124

    4.5 Crystallization, Melting and Morphology 126

    4.6 Crystal Growth 130

    4.7 Crystallization Kinetics 131

    4.8 Crystal Melting and Morphology 131

    4.9 Conclusions 133

    Acknowledgements 135

    References 135

    5 Thermal Properties of Food and Biopolymer Using Relaxation Techniques 141
    Arun Kumar Mahanta, Dipak Rana,
    Contents: Akhil Kumar Sen and Pralay Maiti

    5.1 Introduction 141

    5.2 Relaxation Through Nuclear Magnetic Resonance (NMR) 142

    5.3 Relaxation Through Dielectric Spectroscopy 146

    5.4 Relaxation Through Differential Scanning Calorimetry (DSC) 149

    5.5 Relaxation Through Dynamic Mechanical Measurements 151

    5.6 Conclusions 154

    Acknowledgement 154

    References 154

    6 Plasticizers for Biopolymer Films 159
    Yasir Ali Arfat

    6.1 Introduction 159

    6.2 Plasticizer Classification 160

    6.3 Mechanisms of Plasticization 161

    6.4 Plasticizers for Protein-Based Films 161

    6.5 Polysaccharide-Based Films 166

    6.6 Plasticizers for Poly(lactic acid) Films 171

    6.7 Conclusion 175

    References 176

    7 Crystallization Kinetics and Applications to Food and Biopolymers 183
    Jasim Ahmed and Santanu Basu

    7.1 Introduction 183

    7.2 Crystal Growth and Nucleation
    Contents: 183

    7.3 Shape of Crystals 184

    7.4 Polymorphism 185

    7.5 Crystallization Kinetics 185

    7.6 Isothermal Crystallization 186

    7.7 Non-Isothermal Crystallization Kinetics 190

    7.8 Ozawa Model 193

    7.9 Crystallization in Foods 194

    7.10 Selected Case Studies 194

    7.11 Conclusion 202

    References 203

    8 Thermal Transitions, Mechanical Relaxations and Microstructure of Hydrated Gluten Networks 207
    Vassilis Kontogiorgos

    8.1 Introduction 207

    8.2 Thermal Transitions of Hydrated Gluten Networks 208

    8.3 Mechanical Relaxations of Hydrated Gluten Network 210

    8.4 Calculation of Relaxation Spectra of Hydrated Gluten Networks 214

    8.5 Microstructure of Gluten Network 217

    8.6 Concluding Remarks 219

    References 219

    9 Implication of Glass Transition to Drying and Stability of Dried Foods 225
    Yrjö H.
    Contents: Roos

    9.1 Introduction 225

    9.2 The Glass Transition 226

    9.3 Structural Relaxations 229

    9.4 Drying and Dehydrated Solids 232

    9.5 Conclusion 235

    References 236

    10 Water-Glass Transition Temperature Profile During Spray Drying of Sugar-Rich Foods 239
    Imran Ahmad and Loc Thai Nguyen

    10.1 Introduction 239

    10.2 Spray Dryer 239

    10.3 Glass Transition 240

    10.4 Issues Related with Sugar-Rich Foods 240

    10.5 Stickiness,
    Contents: Deposition and Caking 241

    10.6 Modeling and Prediction of Tg Profile 242

    10.7 Strategies to Reduce Stickiness in Sugar-Rich Foods 243

    10.8 Conclusions 246

    References 247

    11 State Diagram of Foods and Its Importance to Food Stability During Storage and Processing 251
    Mohammad Shafiur Rahman

    11.1 Introduction 251

    11.2 State Diagram and Their Boundaries 251

    11.3 BET-Momolayer Line 255

    11.4 Water Boiling and Solids-Melting Lines 255

    11.5 Macro-Micro Region in the State Diagram 256

    11.6 Applications of State Diagram in Determining Food Stability 256

    Acknowledgement 258

    References 258

    12 Thermal Properties of Polylactides and Stereocomplex 261
    Jasim Ahmed

    12.1 Introduction 261

    12.2 PLA and its Isomers 262

    12.3 Thermal Property Measurement 263

    12.4 Glass Transition Temperatures 263

    12.5 Melting Behavior of PLA 267


    Contents:

    12.6 Thermal Properties of Stereocomplexed Polylactides 269

    12.7 Crystallinity of PLA 272

    12.7.1 Stereocomplex Crystallization 274

    12.8 Conclusions 276

    References 276

    13 Thermal Properties of Gelatin and Chitosan 281
    Mehraj Fatema Mullah, Linu Joseph, Yasir Ali Arfat and Jasim Ahmed

    13.1 Introduction 281

    13.2 Thermal Properties of Gelatin 283

    13.3 Thermal Properties of Gelatin-Based Film 287

    13.4 Thermal Transition by TGA 290

    13.5 Thermal Properties of Chitosan 293

    13.6 Conclusion 298

    References 299

    14 Protein Characterization by Thermal Property Measurement 305
    A. Seenivasan and T.
    Contents: Panda

    14.1 Introduction 305

    14.2 Differential Scanning Calorimeter (DSC) 306

    14.3 Isothermal Titration Calorimetry 342

    14.4 Differential Scanning Fluorimetry (DSF)/Thermal Shift Assay 363

    14.5 Thermogravimetric Analysis (TGA) 369

    14.6 Differential Thermal Analysis (DTA) 370

    14.7 Thermomechanical Analysis (TMA) 371

    14.8 Dynamic Thermo-Mechanical Analysis (DMA) 371

    14.9 Thermal Conductivity 372

    14.10 Conclusion 373

    14.11 Future Prospective ofThermal Methods of Characterization 373

    References 374

    15 High-PressureWater-Ice Transitions in Aqueous and Food Systems 393
    Su Guangming, Zhu Songming and Ramaswamy H.
    Contents: S.

    15.1 Introduction 393

    15.2 Water-Ice Transitions Under High Pressure 394

    15.3 High-Pressure Freezing 396

    15.4 High-Pressure Thawing 408

    15.5 Principle of High-PressureThawing 408

    15.6 Effect of HPT on Quality of Selected Foods 415

    15.7 HPT on Microbial Growth 418

    References 419

    16 Pasting Properties of Starch: Effect of Particle Size, Hydrocolloids and High Pressure 427
    Jasim Ahmed and Linu Thomas

    16.1 Introduction 427

    16.2 Pasting

  • Identifier: ISBN 9781118935699 (EPUB); System number: 018230741
  • Physical Description: 1 online resource (496 pages).
  • Shelfmark(s): General Reference Collection DRT ELD.DS.118333
  • UIN: BLL01018230741

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