Effects of porous structure and water plasticization on the mechanical glass transition temperature and textural properties of freeze-dried trehalose solid and cookie

Effects of porous structure and water plasticization on the mechanical glass transition... This study aimed to examine the effects of porous structure and water plasticization on the mechanical glass transition temperature (Tg) of freeze-dried trehalose solid and cookie. The thermal Tg and mechanical Tg were evaluated by differential scanning calorimetry (DSC) and thermal rheological analysis (TRA), respectively. The mechanical Tg of the porous trehalose sample was slightly higher than that of the pellet sample. The mechanical Tgs for pellet and porous trehalose samples were higher than thermal Tg. Although pellet, crust, and crumb cookie samples showed indistinct glass transition behavior in the DSC thermosgrams, TRA revealed a clear glass transition. There were little differences in the mechanical Tg of the cookie samples. The mechanical Tg decreased with an increase in water content, and mechanically and thermally critical water contents (water content at Tg = 25 °C) were evaluated. Fracture properties of the cookie sample changed discontinuously at the thermally critical water content. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Engineering Elsevier

Effects of porous structure and water plasticization on the mechanical glass transition temperature and textural properties of freeze-dried trehalose solid and cookie

Loading next page...
 
/lp/elsevier/effects-of-porous-structure-and-water-plasticization-on-the-mechanical-0XVstixRMb
Publisher
Elsevier
Copyright
Copyright © 2017 Elsevier Ltd
ISSN
0260-8774
D.O.I.
10.1016/j.jfoodeng.2017.08.027
Publisher site
See Article on Publisher Site

Abstract

This study aimed to examine the effects of porous structure and water plasticization on the mechanical glass transition temperature (Tg) of freeze-dried trehalose solid and cookie. The thermal Tg and mechanical Tg were evaluated by differential scanning calorimetry (DSC) and thermal rheological analysis (TRA), respectively. The mechanical Tg of the porous trehalose sample was slightly higher than that of the pellet sample. The mechanical Tgs for pellet and porous trehalose samples were higher than thermal Tg. Although pellet, crust, and crumb cookie samples showed indistinct glass transition behavior in the DSC thermosgrams, TRA revealed a clear glass transition. There were little differences in the mechanical Tg of the cookie samples. The mechanical Tg decreased with an increase in water content, and mechanically and thermally critical water contents (water content at Tg = 25 °C) were evaluated. Fracture properties of the cookie sample changed discontinuously at the thermally critical water content.

Journal

Journal of Food EngineeringElsevier

Published: Jan 1, 2018

References

You’re reading a free preview. Subscribe to read the entire article.


DeepDyve is your
personal research library

It’s your single place to instantly
discover and read the research
that matters to you.

Enjoy affordable access to
over 18 million articles from more than
15,000 peer-reviewed journals.

All for just $49/month

Explore the DeepDyve Library

Search

Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly

Organize

Save any article or search result from DeepDyve, PubMed, and Google Scholar... all in one place.

Access

Get unlimited, online access to over 18 million full-text articles from more than 15,000 scientific journals.

Your journals are on DeepDyve

Read from thousands of the leading scholarly journals from SpringerNature, Elsevier, Wiley-Blackwell, Oxford University Press and more.

All the latest content is available, no embargo periods.

See the journals in your area

DeepDyve

Freelancer

DeepDyve

Pro

Price

FREE

$49/month
$360/year

Save searches from
Google Scholar,
PubMed

Create lists to
organize your research

Export lists, citations

Read DeepDyve articles

Abstract access only

Unlimited access to over
18 million full-text articles

Print

20 pages / month

PDF Discount

20% off