State diagram and the glass transition - The states of foods
7 important questions on State diagram and the glass transition - The states of foods
What are the 3 steps important in the creation of structured food?
- Hydration and mixing
- Heating
- Cooling
What can very fast evaporation lead to?
What happens to the food matrix when cooling?
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Why are food ingredients often employed as powders?
What is the state of powders and what happens in this state?
After hydration of an ingredient in the glassy state, which kind of fluids occur?
- Thin-flowing liquid (e.g. Milk, batter)
- Gel/paste, also called a rubber (still has consistency but is deformable
Which 2 things can happen when drying and heating a thin-flowing liquid or rubber?
- After cooling, you obtain a glass
- After slowly cooling, you may obtain a crystalline material (with low Mw molecules such as sugars and fats)
The question on the page originate from the summary of the following study material:
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