食品科学中的玻璃化温度

in an
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J. M. V. and Lillford, P. J. (Eds), Nottingham University Press, Leicestershire, U. K., 1993, pp. 333-375. 3) 4) ŒF ’J •m,ŒF ’J “ú“o ”ü,•‚ –å,ƒA ‘º •£ ‘¥ ˜Y,•² •» ‰» ‹Z •p,ƒT “c •¹ Žq,•H •i •HŠw“ü ƒC •E ƒP ƒCƒR•[ ƒ| ƒŒ •[ ƒVƒ‡ƒ“(2005). “¡ •´ —²•Ò,•H •i ‚ƃKƒ‰ ƒX‰»•E Œ‹ ƒCƒGƒ“ƒXƒt ƒI •[ ƒ‰ ƒ€(2000).
transition non-enzymatic
food
science
engineering caking,
phenomena can the The of low be described of
as
browning,
drying addition, reviewed. gelatin the ionic such
Levine, H. and Slade, L.: Water as a plasticizer physico-chemical aspects of low-moisture
Solids ,
London, John Wiley and Sons, Ltd., 1967. 12) Iwamoto, S., Kumagai, H., Hayashi Y . and Miyawaki, O.: Conductance and relaxations of gelatin films in the glassy and rubbery states, Int. J. Biol. Macromolecules, 26, 345351 (1999). -14-
Giass
Transition
in
Food
Science
and
Engineering
Hitoshi
Kumagai
*, and
Hitomi
Kumagai
**
* Kyoritsu
Women's 2-2-1
University
, Department Chiyoda-ku,
of Tokyo
Food
Science
5)
Karmas, R., Pilar B. M. and Karel, M.: Effect of glass transition on rates of nonenzymic browning in food systems. J. Agric. Food of food Chem., 40, 873-879, 1992. Peleg, M.: Physical characteristics
was for
relaxation, contents dominated
moisture
ascribed electrical was
molecules. was
conductivity a system, the
properties, an effective
For
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powders. Chapter 10. In Physical Properties of Foods, Peleg, M. and Bagley, E. B., AVI Publishing CO., Westport, Connecticut, 7) U.S.A., 1983, pp. 293-323. Chuy, L. E. and Labuza, T. P.: Caking and stickiness of dairy-based food powders as related to glass transition. J. Food Sci., 59, 43-46, 1994. 8) 9) •‚ •ª Žq‚Æ •…,•‚ •ª ŽqŠw ‰ï •Ò,‹¤ —§ •o ”Å,“Œ ‹ž (1995). Kumagai, H., Sugiyama, T., and Iwamoto, S.: The Effect of Water Content on Dielectric Relaxation of Gelatin in a Glassy State, J . Agric. Food Chem, 48, 2260-2265 (2000). 10) H. Kumagai, H. and Kumagai , H.: "Analysis of Molecular or Ion Mobility in Glassy and Rubbery Foods by Electric and ProtonNMR Measurements", Food Sci . Technol. Res., 8, 2002. 11) McCrum NG, Read BE, Williams G.: Anelastic and Dielectric Effects in Polymeric
glass
transition,
food
preservation,
food
engineering,
water,
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relaxation
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Mechanical and ionic relaxation in NO. 3SiO2 glass, J. Am. Ceram. Soc., 55, 488-491 (1972). 14) Ambrus, J. H., Moynihan, C. T., and Macedo, P. B.: Conductivity relaxation in a concentrated aqueous electrolyte solution, J. Phys. Chem., 76, 3287-3295 (1972).
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H. and Slade, L.; The glassy state for the State food industry, in Foods, with Blanshard, on cookie and cracker Glassy production.
15) Macedo, P. B., Moynihan, C. T., Bose, R.: The role of ionic diffusion in polarisation in vitreous ionic conductors, Phys. Chem. Glasses, 13, 171-179 (1972). 16) ŒF ’J “ú“o”ü,ŒF ’J •m:ƒA ƒ‚ ƒ‹ ƒt ƒ@ ƒX ƒV ƒ… ƒK •[ ‚Ì ƒK ƒ‰ ƒX “] ˆÚ‚Æ •ª Žq‰^ “® •«,’á ‰· •¶•¨ Šw ‰ï Ž•, 51,37-41,(2005).
Chemistry
[Received:
2007]
The many explained and to
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and JAPAN
Nutrition
Hitotsubashi, , Department 1866 Kameino,
101-8437, and
**Nihon
University
of Agricultural Fujisawa-shi 31 January 252-8510,
Biological JAPAN
polymeric systems. In Water Science Reviews Volume 3, Franks, F. (Ed), Cambridge University pp. 79-185. Press, Cambridge, U. K., 1988,
13) Higgins, T. J., Macedo, P. B., Volterra,
stability methodology availability Such
a glassy
a rubbery analysis
is often foods.
in of the
polymer concept reaction by the glass glass
review, explained. freeze In also glassy when analyzing
because
phenomena with a
manufacturing transition: for state science of rate transition. transition i.e., and the modulus, M * the glass of than to
preservation food materials state. of in glass