Abstract
Model freeze-dried foods which consist of dextrin and glucose were prepared, and their glass transition temperature (T_g) was systematically investigated by using a differential scanning calorimetry. The T_g of the sample decreased readily with an increase in glucose content in the range of O to 20% (w/w). At the glucose content of 30% the T_g of the sample decreased drastically, and the temperature range of the glass transition was extended. The T_g of the sample decreased gradually with an increase in glucose content above the glucose content of 30%. Furthermore, the glass transition occurred in two steps. It is suggest that dextrin-glucose and glucose rich region showed glass transition individually.
