Developments in glass transition determination in foods using moisture sorption isotherms

Food Chemistry

Volumn 132, Issue 4, 2012, Pages 1693-1698

  Carter, Brady P ^a   Schmidt, Shelly J ^b  

^a Decagon Devices Inc   (United States)

^b UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Critical water activity; Dynamic isotherms; Glass transition; Glass transition temperature; Moisture sorption isotherms

Indexed keywords

AMORPHOUS FOOD; CRITICAL WATER ACTIVITY; HIGH RESOLUTION; INFLECTION POINTS; MILK POWDER; MOISTURE SORPTION ISOTHERMS; PHYSICAL STABILITY; POLYDEXTROSE; POLYMER SCIENCE; STATIC METHOD; THERMAL METHODS; THERMAL TECHNIQUES; WATER ACTIVITY;

GLASS TRANSITION; ISOTHERMS; PLASTICIZERS; REINFORCED PLASTICS; SPRAY DRYING;

AMORPHOUS MATERIALS;

PLASTICIZER; WATER;

ADSORPTION; CONFERENCE PAPER; DIELECTRIC CONSTANT; DIFFERENTIAL SCANNING CALORIMETRY; ELASTICITY; ENTHALPY; FLOW RATE; FOOD ANALYSIS; GLASS TRANSITION; GLASS TRANSITION TEMPERATURE; ISOTHERM; MECHANICS; MOISTURE; MOISTURE SORPTION ISOTHERM; MOLECULAR STABILITY; PHASE TRANSITION; THERMAL MECHANICAL ANALYSIS; THERMODYNAMICS; THERMOGRAPHY; VISCOSITY; VOLUMETRY; WATER ABSORPTION;

EID: 84857039499     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.06.022     Document Type: Conference Paper

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