期刊
FOOD RESEARCH INTERNATIONAL
卷 37, 期 10, 页码 915-924出版社
ELSEVIER
DOI: 10.1016/j.foodres.2004.05.006
关键词
water activity; sorption isotherms; cooling curve; glass transition temperature
Water adsorption isotherms and the state diagram of abalone were developed to further investigate the connection between the two distinct criteria of food stability. The isotherms were measured at 23, 40 and 60degreesC using an isopiestic method and they were treated with appropriate models available in the literature. The state diagram was developed using freezing points, as derived by the cooling curve method, and glass transition temperatures were measured by dynamic oscillation on shear. The limited glass transition process of the abalone network necessitated derivation of the mechanical glass transition temperature, since the transition could not be detected using MDSC. Results indicate that there is a considerable discrepancy in the temperature-related stability criteria predicted by the concepts of water activity (a(w)) and the glass phenomenon (T-g). In contrast to the progressive deviation between a(w) and T-g with increasing molecular weight reported earlier for a homologous family of materials, the effect of rising temperature produces a constant index of comparison between the two concepts. (C) 2004 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据