Implication of glass transition for the drying and stability of dried foods

Journal of Food Engineering

Volumn 40, Issue 1, 1999, Pages 71-79

  Bhandari, B R ^a   Howes, T ^a  

^a UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

AGGLOMERATION; CRYSTALLIZATION; DRYING; FOOD STORAGE; GLASS TRANSITION; MOLECULAR DYNAMICS; MOLECULAR STRUCTURE; OXIDATION; STABILITY; TEMPERATURE;

CAKING; COLLAPSE; DRIED FOOD PRODUCTS; LOSS OF VOLATILES; MOLECULAR MOBILITY; REACTANTS; STICKING;

FOOD PRODUCTS;

EID: 0032665707     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(99)00039-4     Document Type: Article

References (64)

1. Aguilera J. M., de Valle J. M., Karel M. Caking phenomenon in amorphous food powders. Trends in Food Science and Technololgy. 6:1995;149-155.
2. Aguilera J. M., Levi G., Karel M. Effect of water content of the glass transition and caking of fish protein hydrolyzates. Biotechnology Progress. 9:1993;651-654.
3. Arvanitoyannis I., Blanshard J. M. V., Ablett S., Izzard M. J., Lillford P. J. Journal of the Science of Food and Agriculture. 63:1993;177-188.
4. Bellows R. J., King C. J. Product collapse during freeze-drying of liquid foods. AICHE Symposium Series. 69:1973;33-41.
5. Bhandari B. R., Datta N., Howes T. Problems associated with spray drying of sugar-rich foods. Drying Technology. 15(2):1997;671-684.
6. Bhandari B. R., Datta N., Crooks R., Howes T., Rigby S. A semi-empirical approach to optimise the quantity required to spray dry sugar-rich foods. Drying Technology. 15(10):1997;2509-2525.
7. Bhandari B. R., Senoussi A., Dumoulin E. D., Lebert A. Spray drying of concentrated fruit juices. Drying Technology. 11(5):1993;33-41.
8. Brennan J. G., Herrera J., Jowitt R. A study of some of the factors affecting the spray drying of concentrated orange juice on a laboratory scale. Journal of Food Technology. 6:1971;295-307.
9. Buera M. P., Karel M. Application of the WLF equation to describe the combined effects of moisture and temperature on nonenzymatic browning rates in food systems. Journal of Food Processing and Preservation. 17(1):1993;31-45.
10. Busin L., Buisson P., Bimbenet J. J. Notion de transition vitreuse appliquee au sechage par pulverisation de solutions glucidiques. Sciences des Aliments. 16:1996;443-459.
11. Chuy L. E., Labuza T. P. Caking and stickiness of dairy-based food powders as related to glass transition. Journal of Food Science. 59(1):1994;43-46.
12. Couchman P. R., Karasz F. E. A classical thermodynamic discussion of the effect of composition on glass-transition temperatures. Macromolecules. 11(1):1978;117-119.
13. Downton G. E., Flores-Luna J. L., King C. J. Mechanism of stickiness in hygroscopic amorphous powders. Industrial and Engineering Chemistry Fundamentals. 21:1982;447-451.
14. Flink, J. M. (1983). Structure and structure transitions in dried carbohydrate materials. In M. Peleg, E. B. Bagley (Eds.), Physical Properties of Foods (pp. 473-521). AVI, Connecticut.
15. Fox T. G., Flory P. J. Second-order transition temperature and related properties of polystyrene I influence of molecular weight. Journal of Applied Physics. 21:1950;581-591.
16. Gejl-Hansen F., Flink J. M. Freeze-dried carbohydrate containing oil-in-water emulsions: microstructure and fat distribution. Journal of Food Science. 42:1977;1049-1055.
17. Genin N., Rene F. Analyse du role de la transition vitreause dans les procedes de conservation agro-alimentaire. Journal of Food Engineering. 26:1995;391-407.
18. Gordon M., Taylor J. S. I Non- crystalline copolymers. Journal of Applied Chemistry. 2:1952;493-500.
19. Hayashi H. Drying technologies of foods their history and future. Drying Technology. 7(2):1989;315-369.
20. Johari G. P., Hallbruker A., Mayer E. The glass liquid transition of hyperquenched water. Nature. 330:1987;552-553.
21. Jouppila K., Roos Y. H. Water sorption and time-dependent phenomenon of milk powders. Journal of Dairy Science. 77(7):1994;1799-1807.
22. Jouppila K., Roos Y. H. Glass transitions and crystallization in milk powders. Journal of Dairy Science. 77(7):1994;2907-2915.
23. Karatas S., Esin A. A laboratory scraped surface drying chamber for spray drying of tomato paste. Lebensmittel-Wissenschaft und-Technologie. 23:1990;354-357.
24. Karathanos V., Anglea S., Karel M. Collapse of structure during drying of celery. Drying Technology. 11(5):1993;1005-1023.
25. Karel, M. (1985). Mobility of food components and phase transitions. In D. Simatos, J. L. Multon (Eds.), Properties of water in foods (pp. 153-169). Martinus Nijhoff, The Netherlands.
26. Karel, M. (1991). Mobility of food components and food stability. In A.S. Muzumdar, I. Filkova (Eds.), Drying'91 (pp. 27-35). International Drying Symposium, Prague, 1990. Elsevier, Amsterdam.
27. Karel, M., Buera, M.P., & Roos, Y. (1993). Effects of glass transitions on processing and storage. In J. M. V. Blanshard, P. J. Lillford (Eds.), The glassy state in foods (pp. 13-34). Nottingham University Press, Leicestershire.
28. Karmas R., Buera M. P., Karel M. Effect of glass transition on rates of nonenzymatic browning in food systems. Journal of Agriculture and Food Chemistry. 40:1992;873-879.
29. Katz E. E., Labuza T. P. Effect of water activity on the sensory crispness and mechanical deformation of snack food products. Journal of Food Science. 46:1981;403-409.
30. Labrousse S., Roos Y., Karel M. Collapse and crystallization in amorphous matrices with encapsulated compounds. Sciences des Aliments. 12(4):1992;757-769.
31. Lazar, M. E., Brown, A. H., Smith, G. S., Wang, F. F., & Lindquist, F. E. (1956). Experimental production of tomato powder by spray drying. Food Technology, March, 129-134.
32. Levi G., Karel M. The effect of phase transitions on release of n-propanol entrapped in carbohydrate glasses. Journal of Food Engineeering. 24(1):1995;1-13.
33. Lloyd R. J., Chen D. X., Hargreaves J. B. Glass transition and caking of spray dried lactose. International Journal of Food Science and Technology. 31:1996;305-311.
34. Mansfield, M. L. (1993). An overview of theories of the glass transition. In J. M. V. Blanshard, P. J. Lillford (Eds.), The glassy state in foods (pp. 103-122). Nottingham University Press, Leicestershire.
35. Masters, K. (1991). Spray Drying Handbook (5th ed.). Longman Scientific and Technical, England.
36. Moreau D. L., Rosenberg M. Oxidative stability of anhydrous milkfat microencapsulated in whey proteins. Journal of Food Science. 61(1):1996;39-43.
37. Nelson, K. A., & Labuza, T. P. (1993). Glass transition theory and the texture of cereal foods. In J. M. V. Blanshard, & P. J. Lillford (Eds.), The glassy state in foods (pp. 513-517). Nottingham University Press, Leicestershire.
38. Orford P. D., Parker R., Ring S. G., Smith A. C. Effect of water as a diluent on the glass transition behavior of malto-oligosaccharides, amylose and amylopectin. International Journal of Biological Macromolecules. 11:1989;91-96.
39. Papadakis S. E., Bahu R. E. The sticky issues of drying. Drying Technology. 10(4):1992;817-837.
40. Patil, V. K., Chakrawar, V. R., Narwadkar, P. R., & Shinde, G. S. (1995). Grape. In D. K. Salunkhe, & S. S. Kadam (Eds.), Handbook of fruit science and technology (pp. 7-38). Marcel Dekker, New York.
41. Peleg, M., & Hollenbach, A. M. (1984). Flow conditioners and anticaking agents. Food Technology, March, 93-99.
42. Peleg, M. (1993). Glass transitions and the physical stability of food powders. In J. M. V. Blanshard, & P. J. Lillford (Eds.), The glassy state in foods (pp. 435-452). Nottingham University Press, Leicestershire.
43. Peleg, M. (1996). On modeling changes in food and biosolids at and around their glass transition temperature range. Critical Reviews in Food Science and Nutrition, 36 (1/2), 49-67.
44. Peleg M. On the use of the WLF model in polymers and foods. Critical Reviews in Food Science and Nutrition. 32(1):1992;59-66.
45. Reid, D. S., Kerr, W., & Hsu, J. (1994). The glass transition in the freezing process. Journal of Food Engineering, 22, 483-494.
46. Roos Y., Himberg M. Nonenzymatic browning behaviour, as related to glass transition, of a food model at chilling temperatures. Journal of Agricultural and Food Chemistry. 42:1994;893-898.
47. Roos Y., Karel M. Phase transitions of mixtures of amorphous polysachharides and sugars. Biotecnology Progress. 7:1991;49-53.
48. Roos Y., Karel M. Plasticizing effect of water on thermal behavior and crystallization of amorphous food models. Journal of Food Science. 56(1):1991;38-43.
49. Roos Y., Karel M. Water and molecular weight effects on glass transitions in amorphous carbohydrates and carbohydrate solutions. Journal of Food Science. 56(1):1991;1676-1681.
50. Roos Y., Karel M. Amorphous state and delayed ice formation in sucrose solutions. International Journal of Food Science and Technology. 26:1991;553-566.
51. Roos Y. Melting and glass transition of low molecular weight carbohydrates. Carbohydrate Research. 238:1993;39-48.
52. Roos, Y. H. (1995). Glass transition-related physicochemical changes in foods. Food Technology, October, 97-102.
53. Roos, Y. H., Karel, M., & Kokini, J. L. (1996). Glass transitions in low moisture and frozen foods: effect on shelf life and quality. Food Technology, November, 95-108.
54. Saltmarch M., Vaginini-Ferrari M., Labuza T. P. Theoritical basis and application of kinetics to browning in spray-dried whey food systems. Progress in Food and Nutrition Science. 5:1981;331-344.
55. Senoussi A., Dumoulin E. D., Berk Z. Rentention of diacetyl in milk during spray-drying and storage. Journal of Food Science. 60(5):1995;894-905.
56. Shimada Y., Roos Y., Karel M. Oxidation of methyl linoleate encapsulated in amorphous lactose-based food model. Journal of Agricultural and Food Chemistry. 39:1991;637-641.
57. Slade L., Levine H. Water and the glass transition- dependence of the glass tranasition on composition and chemical structure: special implications for flour functionality in cookie baking. Journal of Food Engineering. 22:1994;143-188.
58. Slade L., Levine H., Ievolella J., Wang M. The glassy state phenomenon in applications for the food industry: application of the food polimer science approach to structure - function relationships of sucrose in cookie and cracker systems. Journal of the Science of Food and Agriculture. 63:1993;133-176.
59. Soesanto T., Williams M. C. Volumetric interpretation of viscosity for concentrated and dilute sugar solutions. Journal of Physical Chemistry. 85:1981;3338-3341.
60. To E. C., Flink J. M. Collapse, a structural transition in freeze dried carbohydrates II. Effect of solute composition. Journal of Food Technology. 13:1978;567-581.
61. Tsourouflis S., Flink J. M., Karel M. Loss of structure in freeze-dried carbohydrates solutions: Effect of temperature, moisture content and composition. Journal of the Science of Food and Agriculture. 27:1976;509-519.
62. Wallack D. A., King C. J. Sticking and agglomeration of hygroscopic, amorphous carbohydrate and food powders. Biotecnology Progress. 4:1988;31-35.
63. Whorton, C., & Reineccius, G. A. (1995). Evaluation of the mechanisms associated with the release of encapsulated flavor materials from maltodextrin matrices. In S. J. Risch, & G. A. Reineccius (Eds.), Encapsulation and controlled release of food ingredients (pp. 142-159). ACS Symposium Series 590.
64. Whorton, C. (1995). Factors influencing volatiles release from encapsulation matrices. In: S. J. Risch, & G. A. Reineccius (Eds.), Encapsulation and controlled release of food ingredients (pp. 135-141). ACS Symposium Series 590.