Confirmation of Glass Transition for Boiled-dried Skipjack by Using DSC.

Abstract

with different water contents. Arrows show the glass transition.

Study on the glass transition of Katsuobushi (boiled and dried bonito fish stick) by differential scanning calorimetry and dynamic mechanical analysis

“…In Fig. 6, the Tg values obtained in our previous study 21 were also plotted. The Tg values obtained in the previous study tended to be higher than those in the present study, especially for high‐moisture content samples.…”

“…However, it can be determined theoretically if the glass transition concept is used. Previously, we performed differential scanning calorimetry (DSC) analysis of Katsuobushi and reported that a stepwise change in heat capacity that is indicative of the glass transition was observed 21 . The objectives of the present study are to clarify and determine the state diagram of Katsuobushi on the point of the glass transition.…”

“…Previously, we performed differential scanning calorimetry (DSC) analysis of Katsuobushi and reported that a stepwise change in heat capacity that is indicative of the glass transition was observed. 21 The objectives of the present study are to clarify and determine the state diagram of Katsuobushi on the point of the glass transition. In order to obtain information about the exact glass transition temperature of Katsuobushi as a function of moisture content, DSC and dynamic mechanical analysis (DMA) were used concomitantly.…”

Glass Transition of Tuna Flesh at Low Temperature and Effects of Salt and Moisture

“…Much research has concentrated on studies of glass transition of model aqueous solutions such as sugars (Roos and Karel, 1991a, b;Suzuki and Franks, 1993), amino acids (Kalichevsky et al, 1993;Suzuki et al, 1995) and proteins . From such studies, it was established that in aqueous solution systems, glass transition could take place below ice crystallization temperature (Tm) and that the glass transition temperature (Tg) depends on the solute concentration of the freeze concentrated phase (Cg).…”

“…From a physicochemical approach, the importance of relationships between glass transition and food processing, product properties, quality, and stability have been increasingly recognized by food scientists (Franks, 1985b;Gould and Christian, 1988;Levine and Slade, 1988, 1990. Much research has concentrated on studies of glass transition of model aqueous solutions such as sugars (Roos and Karel, 1991a, b;Suzuki and Franks, 1993), amino acids (Kalichevsky et al, 1993;Suzuki et al, 1995) and proteins . From such studies, it was established that in aqueous solution systems, glass transition could take place below ice crystallization temperature (Tm) and that the glass transition temperature (Tg) depends on the solute concentration of the freeze concentrated phase (Cg).…”