State diagram of dates: Glass transition, freezing curve and maximal-freeze-concentration condition

Journal of Food Engineering

Volumn 99, Issue 1, 2010, Pages 92-97

  Guizani, Nejib ^a   Al Saidi, Ghalib Said ^a   Rahman, Mohammad Shafiur ^a   Bornaz, Salwa ^b   Al Alawi, Ahmed Ali ^a  

^a SULTAN QABOOS UNIVERSITY   (Oman)

^b Ecole Superieure des Industries Alimentaires   (Tunisia)

Author keywords

Dates; Differential scanning colorimetry; Glass transition; Maximal freeze concentration condition; State diagram

Indexed keywords

CHARACTERISTIC TEMPERATURE; CLAUSIUS-CLAPEYRON EQUATIONS; DATES; DIFFERENTIAL SCANNING COLORIMETRY; END POINTS; FREEZABLE WATER; FREEZE-CONCENTRATION; FREEZING CONDITIONS; FREEZING CURVES; FREEZING POINT; GLASS TRANSITION TEMPERATURE; GORDON-TAYLOR MODEL; MOISTURE CONTENTS; PLASTICIZING EFFECTS; SOLIDS CONTENT; STATE DIAGRAM;

COLORIMETERS; COLORIMETRY; CONCENTRATION (PROCESS); DIFFERENTIAL SCANNING CALORIMETRY; FREEZING; GLASS; LOW TEMPERATURE DRYING; SCANNING; WATER CONTENT;

GLASS TRANSITION;

EID: 77949492367     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.02.003     Document Type: Article

References (53)

1. Ablett S., Izzard M.J., and Lillford P.J. Differential scanning calorimetric study of frozen sucrose and glycerol solutions. Journal of the Chemical Society: Faraday Transactions 88 6 (1992) 789-794
2. Ablett S., Darke A.H., Izzard M.J., and Lillford P.J. Studies of the glass transition in malto-oligomers. In: Blanshard J.M.V., and Lillford P.J. (Eds). The Glassy States in Foods (1993), Nottingham Press, Nottingham 189-206
3. Ablett S., Izzard M.J., Lillford P.J., Arvanitoyannis I., and Blanshard J.M.V. Calorimetric study of the glass-transition occurring in fructose solutions. Carbohydrate Research 246 (1993) 13-22
4. Ahmed I.A., Ahmed A.W.K., and Robinson R.K. Chemical composition of date varieties as influenced by stage of ripening. Food Chemistry 54 (1995) 305-309
5. AOAC, 1996. Official Methods of Analysis, 16th Ed. Association of Official Analytical Chemists, Washington, DC
6. Arvanitoyannis I.S., Blanshard J.M.V., Ablett S., Izzard M.J., and Lillford P.J. Calorimetric study of the glass-transition occurring in aqueous glucose-fructose solutions. Journal of the Science of Food and Agriculture 63 2 (1993) 177-188
7. Bai Y., Rahman M.S., Perera C.O., Smith B., and Melton L.D. State diagram of apple slices: glass transition and freezing curves. Food Research International 34 (2001) 89-95
8. Belarbi A., Aymard C., Meot J.M., Themelin A., and Reynes M. Water desorption isotherms for eleven varieties of dates. Journal of Food Engineering 43 (2000) 103-107
9. Bellagha S., Sahli A., and Farhat A. Desorption isotherms and isosteric heat of three Tunisian date cultivars. Food Bioprocess Technology 1 3 (2007) 270-275
10. Boudries H., Kefalas P., and Hornero-Méndez D. Carotenoid composition of Algerian date varieties (Phoenix Dactylifera) at different edible maturation stages. Food Chemistry 101 4 (2007) 1372-1377
11. Collares F.P., Finzer J.R.D., and Kieckbusch T.G. Glass transition control of the detachment of food pastes dried over glass plates. Journal of Food Engineering 61 (2004) 261-267
12. Fabra M.J., Talens P., Moraga G., and Martínez-Navarrete N. Sorption isotherm and state diagram of grapefruit as a tool to improve product processing and stability. Journal of Food Engineering 93 1 (2009) 52-58
13. Finegold L., Franks F., and Hatley R.H.M. Glass/rubber transitions and heat capacities of binary sugar blends. Journal of Chemical Society: Faraday Transactions 85 9 (1989) 2945-2951
14. Franks F. Water: A Comprehensive Treatise vol. 7 (1982), Plenum Press, New York pp. 215-338
15. Franks F. Complex aqueous systems at subzero temperatures. In: Simatos D., and Multon D.J.L. (Eds). Properties of Water in Foods (1985), Martinus Nijhoff Publishers, New York 497-519
16. GID, 2004. Groupement Interprofessionnel Des Fruits. Estimation de la production et caractérisation primaire de la saison.
17. Goff H.D., and Sahagian M.E. Glass transitions in aqueous carbohydrate solutions and their relevance to frozen food stability. Thermochimica Acta 280 281 (1996) 449-464
18. Gordon M., and Taylor J.S. Ideal copolymers and the second order transitions of synthetic rubbers. I. Non-crystalline copolymers. Journal of Applied Chemistry 2 (1952) 493-500
19. Guizani N., Al-Shoukri A.O., Mothershaw A., and Rahman M.S. Effects of salting and drying on shark meat quality characteristics. Drying technology 26 6 (2008) 705-713
20. Izzard M.J., Ablett S., and Lillford P.J. Valorimetric study of the glass transition occurring in sucrose solutions. In: Dickinson E. (Ed). Food Polymers, Gels, and Colloids (1991), The Royal Society of Chemistry, London 289-300
21. Johari G.P., Hallbrucker A., and Mayer E. The glass-liquid transition of hyperquenched water. Nature 330 (1987) 552-553
22. Kantor Z., Pitsi G., and Andthoen J. Glass transition temperature of honey as a function of water content as determined by differential scanning calorimetry. Journal of Agricultural and Food Chemistry 47 (1999) 2327-2330
23. Kasapis S., Rahman M.S., Guizani N., and Al-Aamri M.K.S. State diagram of temperature vs. date solids obtained from the mature fruit. Journal of Agricultural and Food Chemistry 48 (2000) 3779-3784
24. Le Meste M., and Huang V. Thermomechanical properties of frozen sucrose solutions. Journal of Food Science 57 (1991) 1230-1233
25. Levine H., and Slade L. Glass transition in food. In: Schwartzberg H.G., and Hartel R.W. (Eds). Physical Chemistry of Food (1992), Marcel Dekker, New York 83-221
26. Mizuno A., Mitsuiki M., and Motoki M. Effect of crystallinity on the glass transition temperature of starch. Journal of Agricultural and Food Chemistry 46 (1998) 98-103
27. Myhara R.M., Taylor M.S., Slominski B.A., and Al-Bulushi I. Moisture sorption isotherms and composition of Omani dates. Journal of Food Engineering 37 (1998) 471-479
28. Orford P.D., Parker R., and Ring S.G. Aspects of the glass transition behaviour of mixtures of carbohydrates of low molecular weight. Carbohydrate Research 196 (1990) 11-18
29. Rahman, M.S. 1995. Food Properties Handbook, First ed. CRC Press, Boca Raton, FL.
30. Rahman M.S. State diagram of date flesh using differential scanning calorimetry (DSC). International Journal of Food Properties 7 (2004) 407-428
31. Rahman M.S. State diagram of foods: its potential use in food processing and product stability. Trends in Food Science and Technology 17 (2006) 129-141
32. Rahman M.S., and Al-Farsi S.A. Instrumental texture profile analysis (TPA) of date flesh as a function of moisture content. Journal of Food Engineering 66 (2005) 505-511
33. Rahman M.S., Kasapis S., Guizani N., and Al-Amri O. State diagram of tuna meat: freezing curve and glass transition. Journal of Food Engineering 57 4 (2003) 321-326
34. Rahman M.S., Sablani S.S., Al-Habsi N., Al-Maskri S., and Al-Belushi R. State diagram of freeze-dried garlic powder by differential scanning calorimetry and cooling curve methods. Journal of Food Science 70 2 (2005) E135-E141
35. Roos Y.H. Effect of moisture on the thermal behavior of strawberries studied using differential scanning calorimetry. Journal of Food Science 52 (1987) 146-149
36. Roos Y. Phase transition and transformations in food systems. In: Heldamn R., and Lund D.B. (Eds). Handbook of Food Engineering (1992), Marcel Dekker, New York 145-197
37. Roos Y.H. Water activity and physical state effects on amorphous food stability. Journal of Food processing and Preservation 16 (1993) 433-447
38. Roos Y., and Karel M. Amorphous state and delayed ice formation in sucrose solutions. International Journal of Food Science and Technology 26 (1991) 553-566
39. Roos Y., and Karel M. Phase transitions of amorphous sucrose and frozen sucrose solutions. Journal of Food Science 56 1 (1991) 266-267
40. Sa M.M., and Sereno A.M. Glass transitions and state diagrams for typical natural fruits and vegetables. Thermochimica Acta 246 (1994) 285-297
41. Sablani S.S., Rahman M.S., Al-Busaidi S., Guizani N., Al-Habsi N., Al-Belushi R., and Soussi B. Thermal transitions of king fish whole muscle, fat and fat-free muscle by differential scanning calorimetry. Thermochimica Acta 462 (2007) 56-63
42. Sahagian M.E., and Goff H.D. Effect of freezing rate on the thermal, mechanical and physical aging properties of the glassy state in frozen sucrose solutions. Thermochimica Acta 246 2 (1994) 271-283
43. Saravacos, G.D., Tsiourvas, D.A., Tsami, E., 1986. Effect of temperature on the water adsorption isotherms of sultana raisins. Journal of Food Science 51(2), 381-383, 387.
44. Sereno, A.M., Sa, M.M., Figueirrdo, A.M., 1998. Glass transitions and state diagrams for freeze-dried and osmotically dehydrated apple. In: Proceedings of the 11th International Drying Symposium (IDS 98), Thessaloniki, Greece.
45. Silva M.A., Sobral P.J.A., and Kieckbusch T.G. State diagrams of freeze-dried camu-camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition. Journal of Food Engineering 77 3 (2006) 426-432
46. Simperler A., Kornherr A., Chopra R., Bonnet A., Williams J., Motherwell W.D.S., and Zifferer G. Glass Transition temperature of glucose, sucrose and trehalose: an experimental and in silicon study. Journal of Physical Chemistry 110 (2006) 19678-19684
47. Slade L., and Levine H. Beyond water activity-recent advances based on an alternative approach to the assessment of food quality and safety. Critical Reviews in Food Science and Nutrition 30 2-3 (1991) 115-360
48. Sopade P.A., Bhandari B.R., D'arcy B., Halley P., and Caffin N. A study of vitrification of Australian honeys at different moisture contents. In: Levine H. (Ed). Amorphous Food and Pharmaceutical Systems (2002), The Royal Society of Chemistry, Cambridge 169-183
49. Spiess W.E.L., and Wolf W. Critical evaluation of methods to determine moisture sorption isotherms. In: Rockland L.B., and Beuchat L.R. (Eds). Water Activity: Theory and Applications to Foods (1987), Marcel Dekker, New York 215-234
50. Spyropoulos F., Portsch A., and Norton I.T. Effect of sucrose on the phase and flow behaviour of polysaccharide/protein aqueous two-phase systems. Food Hydrocolloids 24 2-3 (2010) 217-226
51. Syamaladevi R.M., Sablani S.S., Tang J., Powers J., and Swanson B.G. State diagram and water adsorption isotherm of raspberry (Rubus Idaeus). Journal of Food Engineering 91 3 (2009) 460-467
52. Telis V.R.N., and Sobral P.J.A. Glass transitions and state diagram for freeze-dried pineapple. Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology 34 (2001) 99-205
53. White G.W., and Cakebread S.H. The glassy state in certain sugar-containing food products. Journal of Food Technology 1 (1966) 73-82