Food stability determination by macro-micro region concept in the state diagram and by defining a critical temperature

被引:94
作者
Rahman, Mohammad Shafiur [1 ]
机构
[1] Sultan Qaboos Univ, Dept Food Sci & Nutr, Al Khoud 123, Oman
关键词
Water activity; Glass transition; Isotherm; Food stability; Freezing; Drying; Baking; Molecular mobility; NUCLEAR-MAGNETIC-RESONANCE; DIFFERENTIAL SCANNING CALORIMETRY; DRIED GARLIC POWDER; GLASS-TRANSITION; WATER ACTIVITY; SUCROSE HYDROLYSIS; RHEOLOGICAL PROPERTIES; STAPHYLOCOCCUS-AUREUS; MOLECULAR MOBILITY; SORPTION ISOTHERMS;
D O I
10.1016/j.jfoodeng.2009.07.011
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
In the 1950s the concept of water activity was proposed for determining food stability. This concept is now being used although it has some limitations. Indeed, these limitations mean that the concept is not universally applicable and in fact is invalid under certain conditions. In order to address the limitations of the water activity concept, the glass transition concept was proposed in the 1960s, although significant application of the concept only started in the 1980s. Recently, it has become evident that the glass transition concept is also not universally valid for stability determination in all types of foods when stored under different conditions. Currently in the literature the need is emphasized to combine the water activity and glass transition concepts since both concepts could complement each other. The glass transition concept was used to develop the state diagram by drawing another stability map using freezing curve and glass transition line. In this paper an attempt is made to review the published methods used to combine both concepts. These approaches are graphical plot of glass transition conditions and water content as a function of water activity, and macro micro region concept in the state diagram. In addition, a new approach is proposed in this paper by defining a critical temperature for stability and then relating it with water content, and other hurdles affecting food stability. The water mobility concept is also reviewed to provide another dimension of food stability in order to determine a more complete picture. (C) 2009 Elsevier Ltd. All rights reserved.
引用
收藏
页码:402 / 416
页数:15
相关论文
共 101 条
[51]  
Madeka H, 1996, CEREAL CHEM, V73, P433
[52]   CHANGES IN RHEOLOGICAL PROPERTIES OF GLIADIN AS A FUNCTION OF TEMPERATURE AND MOISTURE - DEVELOPMENT OF A STATE DIAGRAM [J].
MADEKA, H ;
KOKINI, JL .
JOURNAL OF FOOD ENGINEERING, 1994, 22 (1-4) :241-252
[53]  
Mazzobre MF, 2008, FOOD ENG SER, P73, DOI 10.1007/978-0-387-75430-7_4
[54]  
McBrierty V., 1993, NUCL MAGNETIC RESONA
[55]   GROWTH OF STAPHYLOCOCCUS-AUREUS IN ACIDIFIED PASTEURIZED MILK [J].
MINOR, TE ;
MARTH, EH .
JOURNAL OF MILK AND FOOD TECHNOLOGY, 1970, 33 (11) :516-&
[56]   Effect of molecular structure and water content on the dielectric relaxation behaviour of amorphous low molecular weight carbohydrates above and below their glass transition [J].
Noel, TR ;
Parker, R ;
Ring, SG .
CARBOHYDRATE RESEARCH, 2000, 329 (04) :839-845
[57]   1H NMR study of amylose films plasticised by glycerol and water [J].
Partanen, R ;
Marie, V ;
MacNaughtan, W ;
Forssell, P ;
Farhat, I .
CARBOHYDRATE POLYMERS, 2004, 56 (02) :147-155
[58]  
POST LS, 1985, J FOOD SCI, V56, P966
[59]   WATER IN HYDROGELS .1. A STUDY OF WATER IN POLY(N-VINYL-2-PYRROLIDONE METHYL-METHACRYLATE) COPOLYMER [J].
QUINN, FX ;
KAMPFF, E ;
SMYTH, G ;
MCBRIERTY, VJ .
MACROMOLECULES, 1988, 21 (11) :3191-3198
[60]   Composition characterisation and thermal transition of date pits powders [J].
Rahman, M. S. ;
Kasapis, S. ;
Al-Kharusi, N. S. Z. ;
Al-Marhubi, I. M. ;
Khan, A. J. .
JOURNAL OF FOOD ENGINEERING, 2007, 80 (01) :1-10