Food stability determination by macro-micro region concept in the state diagram and by defining a critical temperature

Journal of Food Engineering

Volumn 99, Issue 4, 2010, Pages 402-416

  Rahman, Mohammad Shafiur ^a  

^a SULTAN QABOOS UNIVERSITY   (Oman)

Author keywords

Baking; Drying; Food stability; Freezing; Glass transition; Isotherm; Molecular mobility; Water activity

Indexed keywords

CRITICAL TEMPERATURES; FOOD STABILITY; FREEZING CURVES; GRAPHICAL PLOTS; MICROREGIONS; MOLECULAR MOBILITY; NEW APPROACHES; STABILITY MAP; STATE DIAGRAM; WATER ACTIVITY; WATER MOBILITY;

BAKERIES; FREEZING; GLASS; ISOTHERMS; STABILITY; TEMPERATURE; WATER CONTENT;

GLASS TRANSITION;

EID: 77953132025     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.07.011     Document Type: Article

References (101)

1. Acevedo N.C., Schebor C., and Buera M.D.P. Sorption properties of dehydrated model systems and their relationship to the rate of non-enzymatic browning. In: Gutierrez-Lopez G.F., Barbosa-Canovas G.V., Welti-Chanes J., and Parada-Arias E. (Eds). Food Engineering: Integrated Approaches (2008), New York, Springer Science
2. Acevedo N., Schebor C., and Buera M.P. Water-solids interactions, matrix structural properties and the rate of non-enzymatic browning. Journal of Food Engineering 77 (2006) 1108-1115
3. Angell C.A. Perspective on the glass transition. Journal of Physics and Chemistry of Solids 49 (1988) 863-871
4. Angell C.A. Formation of glasses from liquid and biopolymers. Science 267 (1995) 1924-1935
5. Bell L.N., Bell H.M., and Glass T.E. Water mobility in glassy and rubbery solids as determined by oxygen-17 nuclear magnetic resonance: impact on chemical stability. Food Science and Technology 35 (2002) 108-113
6. Bertram H.C., Wu Z., van den Berg F., and Andersen H.J. NMR relaxometry and differential scanning calorimetry during meat cooking. Meat Science 74 4 (2006) 684-689
7. Brown, M.H., Booth, I.R., 1991. Acidulants and low pH. In: Russell, N.J., Gould, G.W. (Eds.), Food Preservatives. Glasgow, pp. 22-43.
8. Buera M.D.P., Chirife J., and Karel M. A study of acid-catalyzed sucrose hydrolysis in an amorphous polymeric matrix at reduced moisture contents. Food Research International 28 4 (1995) 359-365
9. Buitink J., and Leprince O. Glass formation in plant anhydrobiotes: survival in the dry state. Cryobiology 48 (2004) 215-228
10. Cauley B.J., Cipriani C., Ellis K., Roy A.K., Jones A.A., and Inglefield P.T. Glass transition and dynamics of phosphate esters dissolved in two glassy polymer matrices. Macromolecules 24 (1991) 403-409
11. Caurie M. A practical approach to water sorption isotherms and the basis for the determination of optimum moisture levels of dehydrated foods. Journal of Food Technology 6 1 (1971) 85-93
12. Caurie M. A single layer moisture absorption theory as a basis for the stability and availability of moisture in dehydrated foods. Journal of Food Technology 6 2 (1971) 193-201
13. Champion D., Le Meste M., and Simatos D. Towards an improved understanding of glass transition and relaxations in foods: molecular mobility in the glass transition range. Trends in Food Science and Technology 11 (2000) 41-55
14. Chan, K.Y.E. (1991). A solid state assay for free thiol groups and disulfide bonds in native and extruded corn meal. M.Sc. Thesis. Rutgers University, New Brunswick, NJ.
15. Chen P.L., Long Z., Ruan R., and Labuza T.P. Nuclear magnetic resonance studies of water mobility in bread during storage. Food Science and Technology 30 (1997) 178-183
16. Chen Y., Aull J.L., and Bell L.N. Invertase storage stability and sucrose hydrolysis in solids as affected by water activity and glass transition. Journal of Agricultural and Food Chemistry 47 (1999) 504-509
17. Cherian G., and Chinachoti P. 2H and 17O nuclear magnetic resonance study of water in gluten in the glassy and rubbery state. Cereal Chemists 73 (1996) 618-624
18. Chirife J. Specific solute effects with special reference to Staphylococcus aureus. Journal of Food Engineering 22 (1994) 409-419
19. Chirife J., and Buera M.D.P. Water activity, water glass dynamics, and the control of microbiological growth in foods. Critical Reviews in Food Science and Nutrition 36 5 (1996) 465-513
20. Chung M., Ruan R., Chen P., Kim J., Ahn T., and Baik C. Predicting caking behaviors in powdered foods using a low-field nuclear magnetic resonance (NMR) technique. Food Science and Technology 36 (2003) 751-761
21. Cuq B., Abecassis J., and Guilbert S. State diagrams to help describe wheat bread processing. International Journal of Food Science and Technology 38 (2003) 759-766
22. Ferry J.D. Some reflections on the early development of polymer dynamics: viscoelasticity, dielectric dispersion, and self-diffusion. Macromolecules 24 (1991) 5237-5245
23. Franks F. Water activity: a credible measured of food safety and quality?. Trends in Food Science and Technology 2 3 (1991) 68-72
24. Hancock B.C., and Zografi G. Characteristics and significance of the amorphous state in pharmaceutical systems. Journal of Pharmaceutical Sciences 86 1 (1997) 1-12
25. Hardman T.M. Interaction of water with food component. In: Birch G.G., and Lindley M.G. (Eds). Interaction of Food Components (1986), Elsevier Applied Science Publishers, London, UK 19-30
26. Hemminga M.A., Roozen M.J.G.W., and Walstra P. Molecular motions and the glassy state. In: Blanshard J.M.V., and Lillford P.J. (Eds). The Glassy State in Foods (1993), Nottingham University Press, Leicestershire 157-171
27. Hills B.P., and Pardoe K. Proton and deuterium NMR studies of the glassy transition in a 10% water-meltose solution. Journal of Molecular Liquids 63 (1995) 229-237
28. Hodzic D., llabres G., Zgoulli S., Gilsoul J.J., and Thonart P. Study of residual water types in freeze-dried Lactobacillus acidophilus by Nuclear Magnetic Resonance. Food Science and Technology 28 (1995) 21-24
29. Kalichevsky M.T., Jaroszkiewicz E.M., Ablett S., Blanshard J.M.V., and Lillford P.J. The glass transition of amylopectin measured by DSC, DMTA and NMR. Carbohydrate Polymers 18 (1992) 77-88
30. Kalichevsky-Dong M.T. The glass transition and microbial stability. In: Kilcast D., and Subramaniam P. (Eds). The Stability and Shelf Life of Food (2000), Woodhead Publishing, Cambridge, England and CRC Press, Boca Raton, FL, USA 25-53
31. Karel M., Anglea S., Buera P., Karmas R., Levi G., and Roos Y. Stability-related transitions of amorphous foods. Thermochimica Acta 246 (1994) 249-269
32. Kasapis S. Glass transition phenomena in dehydrated model systems and foods: a review. Drying Technology 23 4 (2005) 731-758
33. Kokini J.L., Cocero A.M., and Madeka H. State diagrams help predict theology of cereal proteins. Food Technology 49 10 (1995) 74-82
34. Kokini J.L., Cocero A.M., Madeka H., and De Graaf E. The development of state diagrams for cereal proteins. Trends in Food Science and Technology 5 (1994) 281-288
35. Kouassi K., and Roos Y.H. Glass transition and water effects on sucrose inversion in noncrystalline carbohydrate food systems. Food Research International 34 (2001) 895-901
36. Labuza T.P., McNally L., Gallagher D., Hawkes J., and Hurtado F. Stability of intermediate moisture foods. I. Lipid oxidation. Journal of Food Science 37 (1972) 154-159
37. Le Meste M., Champion D., Roudaut G., Blond G., and Simatos D. Glass transition and food technology: a critical appraisal. Journal of Food Science 67 7 (2002) 2444-2458
38. Le Meste, M., Roudaut, G., Rolee, A., 1997. The physical state and quality of cereal-based foods. In: Fito, P., Ortega-Rodriguez, E., Barbosa-Canovas, G.V. (Eds.), Food Engineering 2000. Chapman & Hall, New York, USA, pp. 97-113.
39. Le Meste, M., Voilley, A., Colas, B. 1991. Influence of water on the mobility of small molecules dispersed in a polymeric system. In: Levine, H., Slade, L. (Eds.), Water Relationships in Foods. Plenum Press, NY, pp. 123-138.
40. Le Meste M., and Duckworth R.B. Effect of water content on the mobility of solute molecules and of protein side chains in caseinate preparations. International Journal of Food Science and Technology 23 (1988) 457-466
41. Le Meste, M., Champion, D., Roudaut, G., Contreras-Lopez, E., Blond, G., Simatos, D., 1999. Mobility and reactivity in low moisture and frozen foods. In: Roos, Y.H., Leslie, R.B., Lillford, P.J. (Eds.), Water Management in the Design and Distribution of Quality Foods. Technomic Publishing, Lancaster, pp. 267-284.
42. Leistner L., Rodel W., and Krispien K. Microbiology of meat and meat products in high and intermediate moisture ranges. In: Rockland L.B., and Stewart G.F. (Eds). Water Activity: Influences on Food Quality (1981), Academic Press, New York 855-916
43. Levine H., and Slade L. A polymer physico-chemical approach to the study of commercial starch hydrolysis products (SHPs). Carbohydrate Polymer 6 (1986) 213-244
44. Levine, H., Slade, L., 1993. The glassy state in applications for the food industry, with an emphasis on cookie and cracker production. In: Blanshard, J.M.V., Lillford, P.J. (Eds.), The Science and Technology of the Glassy State in Foods. University of Nottingham Press, Nottingham.
45. Li S., Dickinson L.C., and Chinachoti P. Mobility of "unfreezable" and "freezable" water in waxy corn starch by 2H and 1H NMR. Journal of Agricultural Food Chemistry 46 (1998) 62-71
46. Lin X., Ruan R., Chen P., Chung M., Ye X., Yang T., Doona C., and Wagner T. NMR state diagram concept. Journal of Food Science 71 9 (2006) R136-R145
47. Liu Y., Bhandari B., and Zhou W. Glass transition and enthalpy relaxation of amorphous food saccharides: a review. Journal of Agricultural Food Chemistry 54 (2006) 5701-5717
48. g: optical luminescence measurements of molecular mobility in amorphous solid foods. Food Hydrocolloids 15 (2001) 331-339
49. Luyet B., and Rasmussen D. Study by differential thermal analysis of the temperatures of instability of rapidly cooled solutions of glycerol, ethylene glycol, sucrose and glucose. Biodynamica 10 (1968) 167-191
50. Madeka H., and Kokini J.L. Changes in rheological properties of gliadin as a function of temperature and moisture: development of a state diagram. Journal of Food Engineering 22 (1994) 241-252
51. Madeka H., and Kokini J.L. Effect of glass transition and cross-linking on rheological properties of zein: development of a preliminary state diagram. Cereal Chemistry 73 4 (1996) 433-438
52. Mazzobre, M.F., Santagapita, P.R., Gutierrez, N., Buera, M.D.P., 2008. Consequences of matrix structural chnages on functional stability of enzymes as affected by electrolytes. In: Gutierrez-Lopez, G.F., Barbosa-Canovas, G.V., Welti-Chanes, J., Parada-Arias, E. (Eds.), Food Engineering: Integrated Approaches. Springer Science, New York, pp. 73-87
53. McBrierty V.J., and Packer K.J. Nuclear Magnetic Resonance in Solid Polymers (1993), Cambridge University press, Cambridge, UK
54. Minor T.E., and Marth E.H. Growth of Staphylococcus in acidified pasteurized milk. Journal of Milk Food Technology 33 (1972) 516-520
55. Nascimento M.L.F., and Aparicio C. Viscosity of strong and fragile glass-forming liquids investigated by means of principal component analysis. Journal of Physics and Chemistry of Solids 68 (2007) 104-110
56. Noel T.R., Parker R., and Ring S.G. Effect of molecular structure and water content on the dielectric relaxation behaviour of amorphous low molecular weight carbohydrates above and below their glass transition. Carbohydrate Research 329 (2000) 839-845
57. 1H NMR study of amylose films plasticised by glycerol and water. Carbohydrate Polymers 56 (2004) 147-155
58. Post L.S., Amoroso T.L., and Solberg M. Inhibition of Clostridium botulinum type E in model acidified food systems. Journal of Food Science 56 4 (1985) 966-968
59. Quinn F.X., Kampff E., Smyth G., and McBrierty V.J. Water in hydrogels. I. A study of water in poly(N-vinyl-2-pyrrolidone/methyl methacrylate) copolymer. Macromolecules 21 (1988) 3191-3198
60. Rahman M.S. Food Properties Handbook (1995), CRC Press, Boca Raton, FL, USA
61. Rahman M.S. State diagram of date flesh using differential scanning calorimetry (DSC). International Journal of Food Properties 7 3 (2004) 407-428
62. Rahman M.S. Dried food properties: challenges ahead. Drying Technology 23 4 (2005) 695-715
63. 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
64. Rahman M.S., and Al-Belushi R.H. Dynamic isopiestic method (DIM): measuring moisture sorption isotherm of freeze-dried garlic powder and other potential uses of DIM. International Journal of Food Properties 9 (2006) 421-437
65. Rahman, M.S., 2007a. Food preservation: overview. In: Rahman, M.S. (Ed.), Handbook of Food Preservation, second ed. CRC Press, Boca Raton, FL, USA, pp. 3-18.
66. Rahman, M.S., 2007b. Glass transition and other structural changes in foods. In: Rahman, M.S. (Ed.), Handbook of Food Preservation, second ed. CRC Press, New York, USA, pp. 75-93.
67. Rahman M.S., Kasapis S., Al-Kharusi N.S.Z., Al-Marhubi I.M., and Khan A.J. Composition characterization and thermal transition of date pits powders. Journal of Food Engineering 80 1 (2007) 1-10
68. Rahman, M.S., 2009. Food stability beyond water activity and glass transition: macro-micro region concept in the state diagram. International Journal of Food Properties 12(4), 726-740.
69. Rahman M.S., Al-Belushi R., Guizani N., Al-Saidi G.S., and Soussi B. Fat oxidation in freeze-dried grouper during storage at different temperatures and moisture content. Food Chemistry 114 (2009) 1257-1264
70. 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
71. Rahman, M.S., Labuza, T.P., 2007. Water activity and food preservation. In: Rahman, M.S. (Ed.), Handbook of Food Preservation, second ed. CRC Press, Boca Raton, FL, pp. 447-476.
72. Richardson S.J., and Steinberg M.P. Applications of nuclear magnetic resonance. In: Rockland L.B., and Beuchat L.R. (Eds). Water Activity: Theory and Applications to Food (1987), Marcel Dekker, New York
73. Roos Y. Characterization of food polymers using state diagrams. Journal of Food Engineering 24 (1995) 339-360
74. Roos Y.H., Karel M., and Kokini J.L. Glass transitions in low moisture and frozen foods: Effects on shelf life and quality. Food Technology 50 11 (1996) 95-108
75. Roos Y., and Karel M. Applying state diagrams to food processing and development. Food Technology 44 12 (1991) 66-71
76. Roos Y., and Karel M. Plasticizing effect of water on thermal behavior and crystallization of amorphous food models. Journal of Food Science 56 (1991) 38-43
77. Roudaut G., Simatos D., Champion D., Contreras-Lopez E., and Le Meste M. Molecular mobility around the glass transition temperature: a mini review. Innovative Food Science and Emerging Technologies 5 (2004) 127-134
78. Ruan R.R., Long Z., Song A., and Chen P.L. Determination of the glass transition temperature of food polymers using low field NMR. Food Science and Technology 31 (1998) 516-521
79. Sablani S.S., Kasapis S., and Rahman M.S. Evaluating water activity and glass transition concepts for food stability. Journal of Food Engineering 78 (2007) 266-271
80. Sablani S.S., Kasapis S., Rahman M.S., Al-Jabri A., and Al-Habsi N. Sorption isotherms and the state diagram for evaluating stability criteria of abalone. Food Research International 37 (2004) 915-924
81. Schebor C., Buera M.D.P., Chirife J., and Karel M. Sucrose hydrolysis in a glassy starch matrix. Food Science and Technology 28 (1995) 245-248
82. Schmidt S.J. Water and solids mobility in foods. Advances in Food and Nutrition Research 48 (2004) 1-101
83. Scott W.J. Water relations of Staphylococcus aureus at 30 °C. Australian Journal of Biological Science 6 (1953) 549-564
84. Slade L., and Levine H. Non-equilibrium behavior of small carbohydrate-water systems. Pure Applied Chemistry 60 (1988) 1841-1864
85. Slade, L., Levine, H., 1988b. Structure stability of intermediate moisture foods - a new understanding? In: Blanshard, J.M.V., Mitchell, J.R. (Eds.), Food Structure - Its Creation and Evaluation. Butterworths, London, pp. 115-147.
86. Slade L., and Levine H. Water and the glass transition-dependence of the glass transition on composition and chemical structure: special implications for flour functionality in cookie baking. Journal of Food Engineering 22 (1994) 143-188
87. Slade L., and Levine H. Glass transitions and water-food structure interactions. Advances in Food and Nutrition Research 38 (1995) 103-179
88. Slade L., Levine H., Ievolella J., and Wang M. The glassy state phenomenon in applications for the food industry: application of the food polymer science approach to structure-function relationships of sucrose in cookie and cracker systems. Journal of the Science and Food Agriculture 63 2 (1993) 133-176
89. Slade, L., Levine, L., 1991. A food polymer science approach to structure property relationships in aqueous food systems: non-equilibrium behavior of carbohydrate-water systems. In: Levine, H., Slade, L. (Eds.), Water Relationships in Food, Plenum Press, New York, USA, pp. 29-101.
90. Smelt J.P.P.M., Raatjes G.J.M., Crother J.S., and Verrips C.T. Growth and toxin formation by Clostridium botulinum at low pH values. Journal of Applied Bacteriology 52 (1982) 75-82
91. Sokolov A.P. The glass transition: new ideas in an age-old field. Endeavour 21 3 (1997) 109-113
92. Sorrels K.M., Enigel D.C., and Hatfield J.R. Effect of pH, acidulant, time and temperature on the growth and survival of Listeria monocytogenes. Journal of Food Protection 52 (1989) 571-578
93. Tananuwong K., and Reid D.S. DSC and NMR relaxation studies of starch-water interactions during gelatinization. Carbohydrate polymers 58 (2004) 345-358
94. Tanner S.F., Hills B.P., and Packer R. Interactions of sorbed water with starch studied using proton nuclear magnetic resonance spectroscopy. Journal of the Chemical Society Faraday Transactions 87 (1991) 2613-2621
95. Tanteeratarm K., Wei L.S., Steinberg M.P., and Yamashita N. Bound water associated with 7S and 11S soy proteins determined by vapor sorption isotherms and pulsed NMR. Journal of Food Science 55 1 (1990) 130-132
96. Terebiznik M.R., Buera M.P., and Pilosof A.M.R. Thermostability and browning development of fungal α-amylase freeze-dried in carbohydrate and PVP matrices. Food Science and Technology 31 (1998) 143-149
97. Van den Berg, C. (1986). Water activity. In: MacCarthy, D. (Ed.), Concentration and Drying of Foods, Elsevier Applied Science, London, p. 11-36.
98. 2H NMR mobility in cellulose. Carbohydrate Polymers 46 (2001) 49-57
99. Vittadini E., Dickinson L.C., and Chinachoti P. NMR water mobility in xanthan and locust bean gum mixtures: possible explanation of microbial response. Carbohydrate Polymers 49 (2002) 261-269
100. White G.W., and Cakebread S.H. The glassy state in certain sugar-containing food products. Journal of Food Technology 1 (1966) 73-82
101. Yakubu, P.I., Baianu, I.C., Orr, P.H., 1991. Deuterium nuclear magnetic resonance studies of potato starch hydration. In: Levine, H., Slade, L. (Eds.), Water Relationships in Food. Plenum Press, New York, pp. 585-595.