Search
Skip to Search Results-
2010-01-01
Sablani, Shyam S., Syamaladevi, Roopesh M., Swanson, Barry G.
Understanding of the amorphous glassy state of food systems is often crucial in determining physicochemical characteristics and predicting stability of dehydrated and frozen foods. At the glass transition temperature (Tg) of food components, transformation from the amorphous glassy state to the...
-
2010-01-01
Syamaladevi, Roopesh M., Sablani, Shyam S., Tang, Juming, Powers, Joseph, Swanson, Barry G.
Water sorption isotherms and glass transition temperatures of raspberries were determined to understand interactions between water and biopolymers. Water adsorption and desorption isotherms of raspberries were determined with an isopiestic method. Thermal transitions of raspberries equilibrated...