Chapter 8. Antiplasticization of Food Polymer Systems by Low Molecular Mass Diluents

  1. Dr. David S. Reid President2,
  2. Dr. Tanaboon Sajjaanantakul3,
  3. Dr. Peter J. Lillford4 and
  4. Dr. Sanguansri Charoenrein5
  1. C. C. Seow

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch8

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

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

How to Cite

Seow, C. C. (2010) Antiplasticization of Food Polymer Systems by Low Molecular Mass Diluents, 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.ch8

Editor Information

  1. 2

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

  2. 3

    Kasetsart University, Thailand

  3. 4

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

  4. 5

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

Author Information

  1. FoodTech Consultancy, Penang, Malaysia

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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Keywords:

  • antiplasticization - food polymer systems;
  • low molecular mass (LMM) compounds - enhancing workability, flexibility, ductility;
  • fraction of water close to biomacromolecular surfaces - bound water;
  • food polymer science approach - studying water relationships in foods;
  • polymers - exhibiting multiplicity of relaxational processes;
  • α-relaxation process - main glass transition;
  • gas transport behavior - relevant to biopolymer-based packaging films, coatings

Summary

This chapter contains sections titled:

  • Abstract

  • Introduction

  • Polymer-Diluent Interactions: Plasticization versus Antiplasticization

  • Water, the Ubiquitous Diluent, as Antiplasticizer at T < Tg

  • Conclusion

  • References