Abstract
Recently, a glass transition concept has been introduced in the field of food science. According to the concept, it is believed that many kind of food material are in amorphous state, and their transitional change such as glass transition affects food stability. The amorphous state below Tg is, however, defined as nonequilibrium from a thermodynamical point of view. This also suggests that an amorphous food is not always stable within a practical long storage time. In this paper, the amorphous starch prepared by ball-milling, which is an example of amorphous food materials, shows an enthalpy relaxation as same as that prepared by melt quench method. Furthermore, the correlation between the enthalpy relaxation and moisture absorption property for the amorphous starch is discussed.
