共查询到20条相似文献,搜索用时 78 毫秒
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本文首先简要介绍玻璃化转变对黏度、扩散和反应速率的影响,而后从物理稳定性、化学稳定性和生物学稳定性三个方面详细论述了玻璃化转变对食品稳定性的影响。在玻璃化转变温度附近温度降低使黏度增大,但小分子物质的扩散系数不再进一步减小。食品可能因发生玻璃化转变而丧失稳定性,但玻璃化转变并不能成为衡量食品稳定性的唯一标准,发生玻璃化转变也不意味着食品稳定性立即丧失。根据玻璃化转变可以较好地预测食品的物理稳定性,而难以有效预测食品的化学和生物学稳定性。 相似文献
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论食品的玻璃化保藏 总被引:5,自引:0,他引:5
何健 《郑州轻工业学院学报(自然科学版)》2002,17(3):54-57
食品聚合物科学认为:在玻璃态下,造成食品品质变化的一切受扩散控制的反应,其速率均十分缓慢,甚至不会发生。食品发生玻璃化转变时的温度(称为玻璃化转变温度),可利用差式扫描量热法来测定。玻璃化保藏可以最大限度地保存食品原有的色、香、味、形以及营养成分。目前玻璃化在食品中的应用研究包括:淀粉的玻璃化相变研究,玻璃化在冰淇淋、冷冻水果及传统糯米制品中的应用研究等。如何进一步改进检测技术,深入研究食品体系的玻璃化转变动力学、热力学以及食品在贮藏期间品质的变化,以便确定货架稳定的动力学模型,有效地提高食品的品质及稳定性将是今后研究的重点。 相似文献
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浅述玻璃化转变温度与食品成分的关系 总被引:2,自引:0,他引:2
食品体系的玻璃化转变温度会对食品的加工和贮藏过程及食品的品质产生重要影响。重视食品体系的玻璃化转变温度并分析其影响因素,可帮助人们更好的了解食品加工和贮藏特性,提高产品品质。该文就水分含量、碳水化合物、蛋白质、平均分子量及食品添加剂等因素与一定的食品体系的玻璃化转变温度的关系进行了综述。 相似文献
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Nattiga SilalaiYrjö H. Roos 《Journal of food engineering》2011,104(3):445-454
Dielectric and mechanical α-relaxations of milk solids with varying milk protein contents were determined by dielectric (DEA) and dynamic-mechanical (DMA) analysis, respectively. The frequency dependence of α-relaxations occurring around and above the glass transition was modeled by the Vogel-Fulcher-Tamman (VTF) relationship. The α-relaxations were governed by the amorphous lactose and shifted to higher temperatures when protein contents of milk solids were increased at all water activities, aw. Increasing protein contents lowered the overall molecular motions of milk solid components which were shown by small changes in dielectric and mechanical properties above the glass transition. The α-relaxations were strongly frequency-dependent. At temperatures around and above the glass transition, the primary α processes were recorded and the corresponding relaxation times were determined. The temperature dependence of the relaxation times was affected by glass transition, solid composition and water. The relaxation times decreased with increasing temperature and water content as a result of thermal and water plasticization. Higher protein contents increased the relaxation times measured for milk solids. This was associated with small changes in α-relaxation characteristics and reduced powder stickiness. Data on the compositional effects on the relaxation times of milk solids were related to flow characteristics and powder stickiness around and above the glass transition. 相似文献
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《Innovative Food Science and Emerging Technologies》2003,4(3):297-305
Dielectric properties of maltodextrin- and poly(vinylpyrrolidone)-based food models designed for studying non-enzymatic browning rates in the vicinity of glass transition were determined at 9 frequencies from 0.1 to 1000 Hz at temperature range from −100 to 150 °C. Dielectric spectra of both materials showed a β-relaxation, an α-relaxation and significant increase in dielectricity at temperatures above the α-relaxation. The α- and β-relaxations exhibited water- and frequency-dependence. They also moved towards lower temperatures as non-enzymatic browning reactants were added. The relaxation above α-relaxation only showed a water-dependence. Dielectric analysis proved to be a sensitive method for detecting molecular mobility below the glass transition observed by differential scanning calorimetry. Dielectric properties of the food models did not, however, completely explain the previously observed differences in non-enzymatic browning rates of the different food models. 相似文献
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Ewa Jakubczyk Ewa Ostrowska‐Ligeza Ewa Gondek 《International Journal of Food Science & Technology》2010,45(12):2515-2523
The aim of this study was to characterise the influence of different foam‐mat‐drying methods on the moisture sorption characteristics and glass transition temperatures of apple puree powder. Apple puree was foamed with the addition of 2.5% egg albumin and 0.5% methylcellulose. Convective air‐drying and microwave‐drying techniques were used. Also foamed puree with and without maltodextrin (6% or 15% w/w) was freeze‐dried. Moisture equilibrium data of powders were determined by using a static desiccator method in a water activity range of 0.0–0.903. Modulated differential scanning calorimetry (MDSC) was used to obtain the glass transition temperature. No effect of drying method on sorption properties and glass transition temperatures of apple puree powders was observed. The addition of maltodextrin to the apple puree caused an increase in Tg by 10–30 °C depending on the amount of incorporated additive. Addition of maltodextrin significantly reduced the hygroscopicity of apple puree powders. 相似文献
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Implication of water activity and glass transition on the mechanical and optical properties of freeze-dried apple and banana slices 总被引:4,自引:0,他引:4
G. MoragaP. Talens M.J. MoragaN. Martínez-Navarrete 《Journal of food engineering》2011,106(3):212-219
The interactions between water content, matrix structures and chemical and physical events in complex foods are usually regarded in terms of water activity and glass transition. In this work, the water content and water activity values that define important changes in the textural and optical properties of freeze-dried banana and apple slices have been related to the critical water content and water activity that cause the glass transition in both products. From the obtained results, it may be concluded that both approaches, glass transition and water activity, may be considered to prevent changes in the mechanical properties, while only the concept of water activity is needed to control the browning reactions that take place in the fruits. 相似文献
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Leonard N. Bell 《Food research international (Ottawa, Ont.)》1995,28(6):591-597
Debates have emerged recently on whether water activity or the state of the system as dictated by the glass transition temperature (Tg) impacts the rates of chemical reactions in reduced-moisture solid systems. The objective of this study was to evaluate the kinetics of brown pigment formation in polyvinylpyrrolidone model systems of different molecular weights so that the effects of water activity and the glass transition could be distinguished. Browning rates at different Tgs, but constant water activity, were significantly different except when all were in the glassy state. As the system changed from a glassy state to a rubbery state, the rate of browning increased 7-fold. The rate of browning also increased as water activity increased from 0.33 to 0.54, but then appeared to plateau with further increases in water activity. Thus, the rate of brown pigment formation is influenced significantly by the glass transition temperature of the system and less by the water activity. In addition, the concentration of reactants in the aqueous microenvironment had a significant impact on the rate of brown pigment formation. 相似文献