Food phase transition

Differential scanning calorimetry (DSC) is the main approach used today for studying thermal properties of foods (phase transitions, reactions, and specific heats). Older systems, such as containers fitted with sensors that follow the rising temperature of a heating bench, autoclaves with additional pressure sensors, or (high pressure) differential thermal analysis (DTA) instruments, are still useful. Modulated DSC is also applied today to food studies [4-9],... 

State diagrams are an integral part of the food polymer science approach and are further explored and expanded upon in Section III.D.5. For the interested reader, Javenkoski (2001) developed instructional visualization media (three QuickTime animations) for aqueous phase transitions in food systems and investigated their use for improving the comprehension of phase transitions by students enrolled in an introductory food science and human nutrition course. 

Javenkoski, J.S. 2001. Instructional Visualization of Aqueous Phase Transitions in Food Systems . Ph.D. Thesis, University of Illinois at Urbana-Champaign, IL. 

Knorr, D., Schlueter, O., and Heinz, V. 1998. Impact of high hydrostatic pressure on phase transitions of foods. Food Technol. 52, 43-45. 

Roos, Y.H. 1992. Phase transitions and transformations in food systems. In Handbook of Food Engineering (D.R. Heldman and D.B. Lund, eds), pp. 145-197. Dekker, New York. 

Roos, Y.H. 1995. Phase Transitions in Foods . Academic Press, New York. 

Roos, Y.H. 1998. Role of water in phase-transition phenomena in foods. In Phase/State Transitions in Foods (M.A. Rao and R.W. Hartel, eds), pp. 57-93. Dekker, New York. 

Biliaderis, C. G. (1998). Structures and phase transitions of starch polymers. In "Polysaccharide Association Structures in Food" (R. H. Walter, ed.), pp. 57-168. Marcel Dekker Inc., New York, NY. 

Biliaderis, C. G., Page, C. M., Maurice, T. J., and Juliano, B. O. (1986). Thermal characterization of rice starches A polymeric approach to phase transition of granular starch. /. Agric. Food Chem. 34, 6-14. 

Cruz-Orea, A., Pitsi, G., Jamee, P., and Theon, J. (2002). Phase transitions in the starch-water system studied by adiabatic scanning calorimetry. /. Agric. Food Chem. 50,1335-1344. 

Liu, Q., Charlet, G., Yelle, S., Arul, J. (2002). A study of phase transition in the starch-water system I. Starch gelatinization at high moisture level. Food Research International, 35, 397 07. 

Many foods contain fat or aqueous phases which can undergo some form of phase transition during manufacture, storage or consumption, e.g. melting or crystallization. The ultrasonic... 

The following sections focus on the description of the state and phase transition behavior of starch systems, as schematically illustrated in Figure 8.5, with an emphasis on their molecular organization and their response to various environments (temperature, solvent, other co-solutes, etc.). Selected material properties are also discussed in an effort to demonstrate structure-function relationships of this biopolymer mixture in pure systems and in real food products. 

Biliaderis, C. G. (1992). Structures and phase transitions of starch in food systems. Food Technol. 46 99. 

Figure 7.1. A schematic state diagram for food solutes and water (Reprinted from Phase Transitions in Foods, Roos, Chapter 4 Water and Phase Transitions, pp. 73-107, Copyright (1995), with permission from Elsevier.)...

Figure 7.11. Glass transition temperature of the 7S and IIS soy globulins as a funetion of moisture content by DSC and RMS (Copyright 1998 Horn Understanding phase transitions and chemical complexing reactions in 7S and IIS soy protein fractions by Morales-Diaz and Kokini (In Phase/State Transitions in Foods, Rao and Hartel (Eds.)). Reproduced by permission of Roudedge/Taylor Francis Group, LLC.)...

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