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Published in:
2008 | OriginalPaper | Chapter
State Diagrams of Food Materials
Authors : Didem Z. Icoz, Jozef L. Kokini
Published in: Food Materials Science
Publisher: Springer New York
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The physical/chemical states and the thermal transitions of food materials determine the process conditions, functionality, stability and overall quality, including the tex-ture, of the final food products. Carbohydrates and proteins—two major biopolymers in various food products—can exist in an amorphous metastable state that is sensi-tive to moisture and temperature changes (Cocero and Kokini 1991; Madeka and Kokini 1994, 1996). The physical states of components in a biopolymer mixture determine the transport properties, such as viscosity, density, mass and thermal dif-fusivity, together with reactivity of the material.