Chapter 7. Soft Condensed Matter: A Perspective on the Physics of Food States and Stability

  1. Dr. David S. Reid President3,
  2. Dr. Tanaboon Sajjaanantakul4,
  3. Dr. Peter J. Lillford5,
  4. Dr. Sanguansri Charoenrein6
  1. T. P. Labuza1,
  2. T. J. Labuza2,
  3. K. M. Labuza1,
  4. P. S. Labuza1

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch7

Book Title

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Additional Information

How to Cite

Labuza, T. P., Labuza, T. J., Labuza, K. M. and Labuza, P. S. (2010) Soft Condensed Matter: A Perspective on the Physics of Food States and Stability, 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.ch7

Editor Information

  1. 3

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 4

    Kasetsart University, Thailand

  3. 5

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 6

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. 1

    St. Paul Academy, St. Paul, Minnesota, USA

  2. 2

    Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota, USA

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

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CHAPTER TOOLS

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Keywords:

  • soft condensed matter;
  • soft condensed matter (SCM) - transition from amorphous glass to rubber state;
  • food matrix transformation - gravity-induced collapse, flow, recrystallization;
  • glass transition theory - understanding textural properties of food systems;
  • glass transition point - temperature at given moisture content;
  • cotton candy - carbohydrate confection;
  • shelf-life studies of foods - elevated temperatures

Summary

This chapter contains sections titled:

  • Abstract

  • Introduction

  • Physical State Changes in Foods in Storage

  • Examples of Use of the State Diagram and Glass Transition Curve

  • Conclusions

  • References

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