The glassy state in certain sugar‐containing food products *

White, G. W.; Cakebread, S. H.

doi:10.1111/j.1365-2621.1966.tb01031.x

Cited by 240 publications

(60 citation statements)

References 33 publications

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“…Solids in food items may exist in a crystalline state or in an amorphous metastable state. This phenomenon depends on the composition of solids, temperature, and relative humidity [18]. The amorphous matrix may exist either as a very viscous glass or as a more liquid-like rubber [19].…”

Section: Glass Transition Temperaturementioning

confidence: 99%

“…Moisture loss or gain, moisture migration between different components, and physical separation of components or ingredients are the examples of physical spoilage [9,[15][16][17][18][19][20][21][22][23][24]. The key factors affecting physical spoilage are moisture content, temperature, glass transient temperature, crystal growth, and crystallization.…”

Section: Physical Spoilagementioning

confidence: 99%

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A review on mechanisms and commercial aspects of food preservation and processing

et al. 2017

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Food preservation involves different food processing steps to maintain food quality at a desired level so that maximum benefits and nutrition values can be achieved. Food preservation methods include growing, harvesting, processing, packaging, and distribution of foods. The key objectives of food preservation are to overcome inappropriate planning in agriculture, to produce value-added products, and to provide variation in diet. Food spoilage could be caused by a wide range of chemical and biochemical reactions. To impede chemical and microbial deterioration of foods, conventional and primitive techniques of preserving foods like drying, chilling, freezing, and pasteurization have been fostered. In recent years, the techniques to combat these spoilages are becoming sophisticated and have gradually altered to a highly interdisciplinary science. Highly advanced technologies like irradiation, high-pressure technology, and hurdle technology are used to preserve food items. This review article presents and discusses the mechanisms, application conditions, and advantages and disadvantages of different food preservation techniques. This article also presents different food categories and elucidates different physical, chemical, and microbial factors responsible for food spoilage. Furthermore, the market economy of preserved and processed foods has been analyzed in this article.

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Section: Glass Transition Temperaturementioning

confidence: 99%

Section: Physical Spoilagementioning

confidence: 99%

A review on mechanisms and commercial aspects of food preservation and processing

et al. 2017

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“…White and Cakebread [65] described various physical defects in frozen and dehydrated foods stored above T g . Caking of amorphous powders, stickiness, collapse, crystallization, and aroma loss have been described as temperature/time/water content-dependent phenomena occurring above a collapse temperature [66][67][68][69].…”

Section: Physical Changesmentioning

confidence: 99%

State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report)

Buera

Roos

Levine

et al. 2011

Pure and Applied Chemistry

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Supplemented temperature/composition phase diagrams include the non-equilibrium glass-transition temperature (T g ) curve and equilibrium ice-melting and solubility curves. The inclusion of the non-equilibrium curve allows one to establish relationships with the time coordinate and, thus, with the dynamic behavior of systems, provided that the thermal history of such systems is known.The objective of this report is to contribute to the potential applications of supplemented state diagrams for aqueous glass-formers, in order to describe the influence of water content, nature of vitrifying agents, and temperature on the physico-chemical properties of foods and biological and pharmaceutical products. These data are helpful to develop formulations, processing strategies, or storage procedures in order to optimize the stability of food ingredients and pharmaceutical formulations. Reported experimental data on phase and state transitions for several food and pharmaceutical systems were analyzed. Some methodological aspects and the effect of phase and state transitions on the main potential chemical reactions that can alter those systems during processing and/or storage are discussed.

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“…White and Cakebread (1966) first highlighted the importance of the glassy state of foods in determining its structural stability. The significant applications of the glass transition concept emerged in food processing in the 1980s, when Levine and Slade (1986) and Slade and Levine (1988) identified its major merits and wide applications.…”

Section: Glass Transitionmentioning

confidence: 99%

Hurdle Technology in Food Preservation

Rahman

2014

Food Engineering Series

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The glassy state in certain sugar‐containing food products *

Abstract: A review is given of the literature on organic glasses with special reference to sugar glasses. The amorphous sugar glasses in boiled sweets, milk powder, ice cream and certain freeze-dried products are then discussed. Breakdown of these sugar glasses can lead to defects in all four cases.

Cited by 240 publications

References 33 publications

A review on mechanisms and commercial aspects of food preservation and processing

A review on mechanisms and commercial aspects of food preservation and processing

State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report)

Hurdle Technology in Food Preservation

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