Chapter 25. Crystallization, Collapse, and Glass Transition in Low-Water Food Systems
- Dr. David S. Reid President2,
- Dr. Tanaboon Sajjaanantakul3,
- Dr. Peter J. Lillford4,
- Dr. Sanguansri Charoenrein5
Published Online: 14 MAY 2010
DOI: 10.1002/9780470958193.ch25
Copyright © 2010 Blackwell Publishing
Book Title
Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10
Additional Information
How to Cite
Roos, Y. H. (2010) Crystallization, Collapse, and Glass Transition in Low-Water Food Systems, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch25
Editor Information
- 2
Department of Food Science and Technology, University of California, Davis, California, USA
- 3
Kasetsart University, Thailand
- 4
Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK
- 5
Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
Publication History
- Published Online: 14 MAY 2010
- Published Print: 11 JUL 2010
ISBN Information
Print ISBN: 9780813812731
Online ISBN: 9780470958193
- Summary
- Chapter
- References
Keywords:
- crystallization, collapse, and glass transition - low-water food systems;
- collapse phenomena - affecting food dehydration characteristics;
- diffusion, reaction rates, component crystallization - affected by glass transition;
- crystallization - changes in physical and chemical changes;
- food composition - controlling collapse phenomena;
- collapse and crystallization phenomena - glass transition;
- glass transition - property of noncrystalline solids
Summary
This chapter contains sections titled:
Abstract
Introduction
Flow in Glassy and Liquid States
Collapse Phenomena
Crystallization Phenomena
State Diagrams
Conclusions
References