A review of methods, data and applications of state diagrams of food systems

Food Engineering Reviews

Volumn 2, Issue 3, 2010, Pages 168-203

  Sablani, Shyam S ^a   Syamaladevi, Roopesh M ^a   Swanson, Barry G ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Food stability; Glass transition temperature; Ice melting temperature; Maximum freeze concentration; Relaxation behavior; Spectroscopic methods; Unfrozen water; Water activity

Indexed keywords

FOOD STABILITY; FREEZE-CONCENTRATION; GLASS TRANSITION TEMPERATURE; MELTING TEMPERATURES; RELAXATION BEHAVIORS; SPECTROSCOPIC METHOD; UNFROZEN WATER;

CHEMICAL CONTAMINATION; CHEMICAL STABILITY; CONCENTRATION (PROCESS); FOOD STORAGE; GLASS; GRAPHIC METHODS; ICE; MELTING POINT; METAL MELTING; SPECTROSCOPIC ANALYSIS; SUPERCONDUCTING TRANSITION TEMPERATURE; SYSTEM STABILITY;

GLASS TRANSITION;

EID: 78651546069     PISSN: 18667910     EISSN: 18667929     Source Type: Journal    
DOI: 10.1007/s12393-010-9020-6     Document Type: Article

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