Chapter 8. Antiplasticization of Food Polymer Systems by Low Molecular Mass Diluents
- Dr. David S. Reid President2,
- Dr. Tanaboon Sajjaanantakul3,
- Dr. Peter J. Lillford4,
- Dr. Sanguansri Charoenrein5
Published Online: 14 MAY 2010
DOI: 10.1002/9780470958193.ch8
Copyright © 2010 Blackwell Publishing
Book Title
Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10
Additional Information
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
- 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:
- 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