Sorption isotherms and the state diagram for evaluating stability criteria of abalone

S. S. Sablani, S. Kasapis, M. S. Rahman, A. Al-Jabri, N. Al-Habsi

Research output: Contribution to journalArticle

70 Citations (Scopus)

Abstract

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 60°C 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 (aw) and the glass phenomenon (Tg). In contrast to the progressive deviation between aw and Tg 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.

Original languageEnglish
Pages (from-to)915-924
Number of pages10
JournalFood Research International
Volume37
Issue number10
DOIs
Publication statusPublished - 2004

Fingerprint

glass transition temperature
sorption isotherms
abalone
Glass
glass transition
Transition Temperature
freezing point
water activity
shear stress
oscillation
glass
temperature
adsorption
cooling
molecular weight
Temperature
Water
methodology
Freezing
Adsorption

Keywords

  • Cooling curve
  • Glass transition temperature
  • Sorption isotherms
  • Water activity

ASJC Scopus subject areas

  • Food Science

Cite this

Sorption isotherms and the state diagram for evaluating stability criteria of abalone. / Sablani, S. S.; Kasapis, S.; Rahman, M. S.; Al-Jabri, A.; Al-Habsi, N.

In: Food Research International, Vol. 37, No. 10, 2004, p. 915-924.

Research output: Contribution to journalArticle

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