Evaluating water activity and glass transition concepts for food stability

S. S. Sablani, S. Kasapis, M. S. Rahman

Research output: Contribution to journalArticle

120 Citations (Scopus)

Abstract

Water activity and glass transition temperature concepts were used to investigate the connection between the two distinct criteria of food stability. The data on sorption isotherms and glass transition temperatures were obtained from the literature. Two most commonly used models i.e. GAB and Gordon-Taylor equations were used to model water activity/moisture content and glass transition temperatures/solids content relationships. The models' (GAB and Gordon-Taylor) parameters were used to estimate water activity and glass transition temperature at given moisture/solids content. Results indicate that there is a considerable discrepancy in the temperature-related stability criteria predicted by the concepts of water activity (aw) and the glass phenomenon (Tg). A greater understanding of water sorption properties and Tg is required to establish a sound processing and storage stability criteria.

Original languageEnglish
Pages (from-to)266-271
Number of pages6
JournalJournal of Food Engineering
Volume78
Issue number1
DOIs
Publication statusPublished - Jan 2007

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glass transition
glass transition temperature
water activity
Transition Temperature
Glass
Food
Water
sorption isotherms
sorption
glass
water content
Temperature
temperature
water

Keywords

  • Glass transition temperature
  • Sorption isotherms
  • Storage stability
  • Water activity

ASJC Scopus subject areas

  • Food Science

Cite this

Evaluating water activity and glass transition concepts for food stability. / Sablani, S. S.; Kasapis, S.; Rahman, M. S.

In: Journal of Food Engineering, Vol. 78, No. 1, 01.2007, p. 266-271.

Research output: Contribution to journalArticle

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