Temperatura przemiany szklistej - parametr stabilności żywności

Pałacha, Z.; Sitkiewicz, I.

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Tytuł artykułu

Temperatura przemiany szklistej - parametr stabilności żywności

Autorzy

Pałacha Z. , Sitkiewicz I.

Identyfikatory

Warianty tytułu

The temperature of glass transition - factor of food stability

Języki publikacji

Abstrakty

Przemiana szklista jest jednym z najważniejszych zjawisk w ciałach amorficznych i prowadzi do drastycznych zmian ich właściwości. Przemiana ta, odniesiona do składników żywności, ułatwia - na równi z koncepcją aktywności wody - zrozumienie zmian, jakie zachodzą w żywności podczas zmiany zawartości wody lub temperatury. W artykule przedstawiono koncepcje przemiany szklistej, metody pomiaru temperatury tej przemiany oraz omówiono wykres stanu pozwalający określić stan produktu, a także przewidywać jego stabilność przechowalniczą w danej temperaturze.

Glass transition is one of the most important phenomena in the amorphous substance and leads to the drastic changes of their characteristic. This transition with the respect to the food ingredients helps, together with concept of water activity, in understanding the complex changes when food`s water content and temperature are changed. In this work, the concept of glass transition and the methods of the glass transition temperature measurement have been presented as well as the state diagram was discussed what allows determining the state of the food as well as foreseeing its storage stability at a given temperature.

Słowa kluczowe

przemiana szklista temperatura przemiany szklistej ciała amorficzne stabilność przechowalnicza

glass transition glass transition temperature amorphous substance storage stability

Wydawca

Wydawnictwo SIGMA-NOT

Czasopismo

Przemysł Spożywczy

Rocznik

2008

Tom

T. 62, nr 9

Strony

32--37

Opis fizyczny

Bibliogr. 62 poz.

Twórcy

autor

Pałacha Z.

autor

Sitkiewicz I.

Wydział Nauk o Żywności SGGW, Warszawa

Bibliografia

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Bibliografia

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