Journal article
Glass Transition and Water Activity of Freeze-Dried Shark
Drying technology, Vol.24(8), pp.1003-1009
08/01/2006
Handle:
https://hdl.handle.net/2376/104807
Abstract
Glass transition temperatures and water activity as a function of moisture content were determined for freeze-dried shark to further compare the two distinct criteria of food stability. The adsorption experiments were carried out at controlled water activity, at 21, 40, and 50°C using an isopiestic method and they were modeled using BET and GAB equations. Glass transition temperatures were measured by dynamic oscillation on shear. Results indicate that there is a difference in the temperature-related stability criteria predicted by the concepts of water activity (a
w
) and the glass phenomenon (T
g
). The glass transition concept tends to accommodate higher levels of moisture within the framework of a safe storage of a dried product.
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Details
- Title
- Glass Transition and Water Activity of Freeze-Dried Shark
- Creators
- Shyam S Sablani - Department of Food Science and Nutrition , Sultan Qaboos UniversityStefan Kasapis - Department of Chemistry , National University of Singapore
- Publication Details
- Drying technology, Vol.24(8), pp.1003-1009
- Academic Unit
- Biological Systems Engineering, Department of
- Publisher
- Taylor & Francis Group
- Identifiers
- 99900546554201842
- Language
- English
- Resource Type
- Journal article