Structural Relaxation During Drying and Rehydration of Food Materials-the Water Effect and the Origin of Hysteresis

Food Biophysics

Volumn 6, Issue 1, 2011, Pages 160-169

  Champion, Dominique ^a,c   Loupiac, Camille ^a   Simatos, Denise ^a   Lillford, Peter ^a,b   Cayot, Philippe ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b UNIVERSITY OF YORK   (United Kingdom)

^c UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

DSC; Enthalpy relaxation; Glass transition; Physical ageing; Protein; Sorption desorption isotherm

Indexed keywords

DSC; ENTHALPY RELAXATION; FOOD MATERIALS; FOOD POWDERS; GLASSY STATE; GUIDING PRINCIPLES; HYSTERESIS BEHAVIOUR; KEY VARIABLES; PHYSICAL AGEING; PHYSICAL INTERPRETATION; PRESERVATION TECHNOLOGIES; SORPTION-DESORPTION ISOTHERM; WATER ACTIVITY; WATER EFFECTS; WATER SORPTION OR DESORPTION;

ADSORPTION ISOTHERMS; DESORPTION; ENTHALPY; GLASS; HYSTERESIS; STRUCTURAL RELAXATION; THERMAL PROCESSING (FOODS);

GLASS TRANSITION;

EID: 79651473616     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-011-9204-5     Document Type: Article

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