Glass Transitions: Opportunities and Challenges

Roos, Yrjö H.; Silalai, Nattiga

doi:10.1007/978-1-4419-7475-4_18

Cited by 3 publications

(7 citation statements)

References 69 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Charoenrein and Reepholkul (2013) reported that the mango sheet is categorized as a rubbery state food. Roos and Silalai (2011) pointed out that dried fruits are generally in an amorphous state where the rheological change from the glassy state to the rubbery state could occur at the glass transition temperature. Cano‐Higuita et al.…”

Section: Resultsmentioning

confidence: 99%

“…Charoenrein and Reepholkul (2013) reported that the mango sheet is categorized as a rubbery state food. Roos and Silalai (2011) experiments in this study should be close to that of the commercial mango sheet product of the company because they were prepared from the same batch of raw materials. Khalloufi and Ratti, (2003) studied the quality of freeze-dried fruits and pointed out that the composition and proportion of carbohydrates in fruits influenced their glass transition temperatures.…”

Section: Glass Transition Temperaturementioning

confidence: 96%

See 1 more Smart Citation

Moisture sorption isotherms, drying behavior, and quality attributes of mango sheets dried using hot air combined with relative humidity control

Praphunchonakorn

Jittanit

2022

Food Processing Preservation

View full text Add to dashboard Cite

The equilibrium moisture contents of mango sheets were determined at 40–60°C and 11%–82% relative humidity (RH). The effects of RH and temperature of the drying air were investigated. The main objectives were: (a) to determine the moisture sorption isotherms and (b) to investigate the effects of applying hot air combined with RH control on mango sheet drying to imitate heat pump drying. Peleg's model was the best‐fitting model for the equilibrium moisture content. Controlling the RH at 15% clearly raised the drying rate after drying for 2 hr compared to drying without any RH control. Single‐stage drying at 60°C and 15% RH and two‐stage drying both required shorter drying times and provided superior mango color and textural qualities than the single‐stage drying at 60°C without any RH control. These results implicitly indicated the potential of heat pump dryer in the mango sheet drying. Novelty impact statement The moisture sorption isotherms together with the equations developed in this study are beneficial for the operation of heat pump dryer in mango sheet drying. The hot air combined with relative humidity control was applied in mango sheet drying experiments in order to imitate the drying air conditions occurring in a heat pump dryer. This study revealed that the application of heat pump dryer in the commercial drying of mango sheet or other agricultural products is interesting because this drying technique has potential to obtain the uniformity of moisture content of products without the necessity of opening the drying chamber to switch the positions of either trays or trolleys inside the drying chamber along the whole drying process which is both time‐ and labor‐consuming and increases the risk of contamination.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Glass Transition Temperaturementioning

confidence: 96%

Moisture sorption isotherms, drying behavior, and quality attributes of mango sheets dried using hot air combined with relative humidity control

Praphunchonakorn

Jittanit

2022

Food Processing Preservation

View full text Add to dashboard Cite

show abstract

“…The much more hydrophilic components may result in higher unfrozen water content and thus much lower T g ′ value in the maximally freeze‐concentrated 7S soy globulin system. For polymeric components (e.g., gelatin), it can limit ice crystal formation (a lower amount of ice) and thus a higher content of unfrozen water, which may lead to the reduction of the T g ′ value (Roos & Silalai, 2010). Therefore, it can be observed that salmon and bovine gelatin showed lower T g ′ values below −50°C in Table 3 (Díaz et al., 2011).…”

Section: Thermal Transitions Affected By Food Componentsmentioning

confidence: 99%

“…However, the addition of maltodextrin and agar decreased the T g ′ values and increased the T m ′ values of glucose, fructose, and sucrose, respectively. This result may be due to the fact that polymeric components (e.g., gelatin or agar) retard ice crystal formation at a lower degree of freeze‐concentration and thus a higher content of unfrozen water, which may lead to the increase of T m ′ value (i.e., higher onset of ice crystal melting temperature) and the decrease of T g ′ value (Roos & Silalai, 2010; Singh & Roos, 2005).…”

Section: Thermal Transitions Affected By Food Componentsmentioning

confidence: 99%

“…Tolstorebrov et al (2016) reported that a full solidification of fish oil occurred even at temperature less than −112.0 • C. Therefore, the T g ′ values of fish oils are at ultra-low temperatures and consequently much lower T g ′ of some fish products. In addition, it has been reported that the component proteins reduced the T g ′ value in the frozen carbohydrate-protein systems compared to pure carbohydrates (Zhou & Roos, 2011;Roos & Silalai, 2010). Zhou and Roos (2011) explained that proteins (such as casein and soy protein isolate) may raise the viscosity of the lactose or trehalose systems and raise the unfrozen water by hydrogen bonding to water molecules linked to lactose or trehalose in the maximally freeze-concentrated phase, resulting in lower T g ′ values for carbohydrate-protein systems, as shown in Table 3.…”

Section: Proteinsmentioning

confidence: 99%

See 1 more Smart Citation

Glass transitions in frozen systems as influenced by molecular weight of food components

Zhao

Kumar

Sablani

2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Freezing is a frequently used way to expand the storage life of foods with high water content. Under suitable cooling rates, frozen systems attain a condition of maximum freeze concentration, which is characterized by the glass transition temperature (T g ′), end point of freezing or onset of melting (T m ′), and concentration of solids (X s ′) in the maximum-freeze-concentrated matrix. The value of T g ′, T m ′, and X s ′ depends on the chemical composition of frozen system. Below T g ′, the rates of deteriorative reactions are significantly reduced. In this article, the data for T g ′, T m ′, and X s ′ of different frozen systems including sugars, starches, proteins, and food are collected and compiled. The trends in T g ′ and T m ′ data of food are investigated using molecular weight (MW) of food components. The T g ′ and T m ′ of most starches (increased by 2.46% to 87.3% and 10.8% to 85.0%) and some protein-rich foods (increased by 5.00% to 53.4% and 25.0% to 52.9%) were higher than the maximum values of sugar-rich foods. Both T g ′ and T m ′ values increased with increasing MW of solids in frozen food, reaching an asymptotic value. Moreover, there were exponential relationships between T g ′ or T m ′ values and MW for sugar and starch-rich foods taken together. Some studies found that frozen storage below T g ′ maintains the higher quality of food that was achieved by fast freezing. However, other studies found that there was no significant difference in the quality of frozen foods between storage temperature below and above T g ′. Therefore, storage below T g ′ is not the only factor for predicting the stability of frozen foods.

show abstract

Exploring conventional and emerging dehydration technologies for slurry/liquid food matrices and their impact on porosity of powders: A comprehensive review

Sultana,

Aghajanzadeh,

Thibault

et al. 2024

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

The contribution of dehydration to the growing market of food powders from slurry/liquid matrices is inevitable. To overcome the challenges posed by conventional drying technologies, several innovative approaches have emerged. However, industrial implementation is limited due to insufficient information on the best‐suited drying technologies for targeted products. Therefore, this review aimed to compare various conventional and emerging dehydration technologies (such as active freeze, supercritical, agitated thin‐film, and vortex chamber drying) based on their fundamental principles, potential applications, and limitations. Additionally, this article reviewed the effects of drying technologies on porosity, which greatly influence the solubility, rehydration, and stability of powder. The comparison between different drying technologies enables informed decision‐making in selecting the appropriate one. It was found that active freeze drying is effective in producing free‐flowing powders, unlike conventional freeze drying. Vortex chamber drying could be considered a viable alternative to spray drying, requiring a compact chamber than the large tower needed for spray drying. Freeze‐dried, spray freeze‐dried, and foam mat‐dried powders exhibit higher porosity than spray‐dried ones, whereas supercritical drying produces nano‐porous interconnected powders. Notably, several factors like glass transition temperature, drying technologies, particle aggregation, agglomeration, and sintering impact powder porosity. However, some binders, such as maltodextrin, sucrose, and lactose, could be applied in controlled agglomeration to enhance powder porosity. Further investigation on the effect of emerging technologies on powder properties and their commercial feasibility is required to discover their potential in liquid drying. Moreover, utilizing clean‐label drying ingredients like dietary fibers, derived from agricultural waste, presents promising opportunities.

show abstract

Glass Transitions: Opportunities and Challenges

Cited by 3 publications

References 69 publications

Moisture sorption isotherms, drying behavior, and quality attributes of mango sheets dried using hot air combined with relative humidity control

Moisture sorption isotherms, drying behavior, and quality attributes of mango sheets dried using hot air combined with relative humidity control

Glass transitions in frozen systems as influenced by molecular weight of food components

Exploring conventional and emerging dehydration technologies for slurry/liquid food matrices and their impact on porosity of powders: A comprehensive review

Contact Info

Product

Resources

About