Абстрактный

Micro plate methods, irrigation strategies in food technology.

James Thomas*

The majority of low-water or frozen food products are partially or completely amorphous. On the basis of glass transition temperature values and phenomena associated to glass transition, this review will address the extent to which it is possible to comprehend and forecast their behavior during processing and storage. Provisionally, two basic findings are offered. To begin with, the glass transition cannot be regarded as an absolute limit for molecular mobility [1]. Water and other tiny molecules are transported at a high rate even in the glassy state, resulting in effective water exchange in multi-domain foods or susceptibility to oxidation of encapsulated components.