Food processing, state diagrams

Roos, Y. and Karel, M. 1991. Applying state diagrams to food processing and development. Food Technol. 45, 66-71 and 107. 

Rahman, M.S. (2006). State diagram of foods Its potential use in food processing and product stability. Trends Food Sci. Technol, 17, 129-141. 

Figure 7.27. Location of various food processes, ineluding freezing, dehydration, heating and cooling, on a state diagram (Reproduced with permission from Effeets of glass transition on processing and storage by Karel, Buera, and Roos (In The Glassy State in Foods, Blanshard and Lillford (Eds.)), 1993, Nottingham University Press.)...

Figure 7.28. A state diagram showing stability and time-dependent changes in the rubbery state with typical processes (Reproduced with permission from Roos and Karel, 1991c, Applying state diagrams to food processing and development. Food Technol. 45, pp. 66,68-71, 107, Institute of Food Technologists.)...

During processes such as baking and extrusion, prediction of material phases is critical to control the final food product quality. Therefore, state diagrams are of great importance for developing predictive capabihties for food materials as they... 

Dynamic mechanical thermal analysis can be used to produce a state diagram, which can be useful to evaluating textural changes in food processes and during the shelf life. It is commonly accepted [125,133-137] that the texture and the shelf life of the product are determined by the water content. 

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