Please use this identifier to cite or link to this item: https://doi.org/10.1080/07373930600776175
Title: Glass transition and water activity of freeze-dried shark
Authors: Sablani, S.
Kasapis, S. 
Keywords: BET model
GAB model
Gordon-Taylor equation
Mechanical glass transition temperature
Sorption isotherms
Stability criteria
Issue Date: 2006
Source: Sablani, S., Kasapis, S. (2006). Glass transition and water activity of freeze-dried shark. Drying Technology 24 (8) : 1003-1009. ScholarBank@NUS Repository. https://doi.org/10.1080/07373930600776175
Abstract: Glass transition temperatures and water activity as a function of moisture content were determined for freeze-dried shark to further compare the two distinct criteria of food stability. The adsorption experiments were carried out at controlled water activity, at 21, 40, and 50°C using an isopiestic method and they were modeled using BET and GAB equations. Glass transition temperatures were measured by dynamic oscillation on shear. Results indicate that there is a difference in the temperature-related stability criteria predicted by the concepts of water activity (aw) and the glass phenomenon (Tg). The glass transition concept tends to accommodate higher levels of moisture within the framework of a safe storage of a dried product.
Source Title: Drying Technology
URI: http://scholarbank.nus.edu.sg/handle/10635/93890
ISSN: 07373937
DOI: 10.1080/07373930600776175
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