2009 Volume 10 Issue 1 Pages 1-8
The application of glass transition in the field of Food Science & Technology was reviewed. As examples of research investigating the relationship between physical and chemical properties of food and glass transition, glass transition of Katsuobusi (boiled and dried bonito fish stick) and stability of frozen food quality during storage was described in detail. In addition, the relation between water diffusion coefficient in freeze-concentrated matrix and recrystallization rate of ice crystals in several sugar solutions was also explained in terms of molecular mobility. The Katsuobushi in the market showed glass transition behavior. Also, it was reported that specific shaving energy of the rubber Katsuobushi was less than that of the glassy one. In the researches of stability of frozen food quality during storage, the enzymatic reactions in frozen tuna meat and recrystallization of ice crystals in sucrose solution were greatly suppressed if their freeze-concentrated matrixes were in glassy state. This fact indicates that utilization of frozen storage temperature lower than glass transition temperature has a potential of effective and long-term excellent storage stability of frozen foods. The recrystallization rate of ice crystals in several sugar solutions increased with increasing the diffusion coefficient of water molecules in freeze-concentrated matrix. From this result, it was suggested that mobility of water component in freeze-concentrated matrix is an important factors controlling recrystallization rate in sugar solution relevant to frozen dessert.
