Applications of macro-micro region concept in the state diagram and critical temperature concepts in determining the food stability

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19 Citations (Scopus)

Abstract

Food stability determination from a scientific basis rather than empiricism is a challenge to food scientists and engineers. Over the years, water activity and glass transition concepts are the two most successful theoretical foundations developed in determining the food stability. The macro-micro region concept in the state diagram and critical temperature concept are further extension of the water activity and glass transition concepts. This paper presents the applications of critical temperature concept in determining food stability during storage. In addition, it presents the applications of macro-micro region concept in analyzing air- and freeze-drying processes, maintaining rice quality using different drying strategies, analyzing structural changes during baking process, and determining chemical stability during storage.

Original languageEnglish
Pages (from-to)1679-1685
Number of pages7
JournalFood Chemistry
Volume132
Issue number4
DOIs
Publication statusPublished - Jun 15 2012

Fingerprint

glass transition
water activity
Macros
Food
Temperature
air drying
freeze drying
baking
engineers
Glass
Glass transition
Drying
temperature
Chemical Phenomena
drying
Empiricism
rice
Freeze Drying
Water
Chemical stability

Keywords

  • Critical temperature concept
  • Glass transition
  • Importance of relaxation
  • Macro-micro region
  • State diagram
  • Water activity

ASJC Scopus subject areas

  • Food Science
  • Analytical Chemistry

Cite this

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