Glass transition phenomena in dehydrated model systems and foods: A review

Abstract

It is interesting to observe the evolution of the science of the glassy phenomena by following its development to a highly specialized subject, especially one that cuts across several conventional fields, such as the subject of this review. The manuscript is written with several objectives in view. First, I have compiled some basic information on the nature of vitrification for investigators who aspire to develop such an understanding of the subject. Second, a straightforward enough, I hope, exposition of food scientists to the synthetic polymer approach is provided, which constitutes the cornerstone of advances in the molecular understanding of biological rubbers and glasses. Third, a critical discussion of conceptual schemes applied to the vitrification of foodstuffs via rheology and differential calorimetry is developed in order to highlight the current state-of-the-art in the field. Finally, certain needs for further theoretical and experimental advances are pointed out in the hope that these will stimulate a much wider use of this framework of thought to a wide variety of conditions. Copyright © 2005 Taylor & Francis, Inc.