Implication of glass transition for the drying and stability of dried foods

Aguilera, 1995, Caking phenomenon in amorphous food powders, Trends in Food Science and Technololgy, 6, 149, 10.1016/S0924-2244(00)89023-8

Aguilera, 1993, Effect of water content of the glass transition and caking of fish protein hydrolyzates, Biotechnology Progress, 9, 651, 10.1021/bp00024a013

Arvanitoyannis, 1993, Journal of the Science of Food and Agriculture, 63, 177, 10.1002/jsfa.2740630203

Bellows, 1973, Product collapse during freeze-drying of liquid foods, AICHE Symposium Series, 69, 33

Bhandari, 1997, Problems associated with spray drying of sugar-rich foods, Drying Technology, 15, 671, 10.1080/07373939708917253

Bhandari, 1997, A semi-empirical approach to optimise the quantity required to spray dry sugar-rich foods, Drying Technology, 15, 2509, 10.1080/07373939708917373

Bhandari, 1993, Spray drying of concentrated fruit juices, Drying Technology, 11, 33, 10.1080/07373939308916884

Brennan, 1971, A study of some of the factors affecting the spray drying of concentrated orange juice on a laboratory scale, Journal of Food Technology, 6, 295, 10.1111/j.1365-2621.1971.tb01618.x

Buera, 1993, Application of the WLF equation to describe the combined effects of moisture and temperature on nonenzymatic browning rates in food systems, Journal of Food Processing and Preservation, 17, 31, 10.1111/j.1745-4549.1993.tb00224.x

Busin, 1996, Notion de transition vitreuse appliquee au sechage par pulverisation de solutions glucidiques, Sciences des Aliments, 16, 443

Chuy, 1994, Caking and stickiness of dairy-based food powders as related to glass transition, Journal of Food Science, 59, 43, 10.1111/j.1365-2621.1994.tb06893.x

Couchman, 1978, A classical thermodynamic discussion of the effect of composition on glass-transition temperatures, Macromolecules, 11, 117, 10.1021/ma60061a021

Downton, 1982, Mechanism of stickiness in hygroscopic amorphous powders, Industrial and Engineering Chemistry Fundamentals, 21, 447, 10.1021/i100008a023

Flink, J. M. (1983). Structure and structure transitions in dried carbohydrate materials. In M. Peleg, E. B. Bagley (Eds.), Physical Properties of Foods (pp. 473–521). AVI, Connecticut

Fox, 1950, Second-order transition temperature and related properties of polystyrene I influence of molecular weight, Journal of Applied Physics, 21, 581, 10.1063/1.1699711

Gejl-Hansen, 1977, Freeze-dried carbohydrate containing oil-in-water emulsions: microstructure and fat distribution, Journal of Food Science, 42, 1049, 10.1111/j.1365-2621.1977.tb12664.x

Genin, 1995, Analyse du role de la transition vitreause dans les procedes de conservation agro-alimentaire, Journal of Food Engineering, 26, 391, 10.1016/0260-8774(94)00059-I

Gordon, 1952, I Non- crystalline copolymers, Journal of Applied Chemistry, 2, 493, 10.1002/jctb.5010020901

Hayashi, 1989, Drying technologies of foods their history and future, Drying Technology, 7, 315, 10.1080/07373938908916590

Johari, 1987, The glass liquid transition of hyperquenched water, Nature, 330, 552, 10.1038/330552a0

Jouppila, 1994, Water sorption and time-dependent phenomenon of milk powders, Journal of Dairy Science, 77, 1799, 10.3168/jds.S0022-0302(94)77121-6

Jouppila, 1994, Glass transitions and crystallization in milk powders, Journal of Dairy Science, 77, 2907, 10.3168/jds.S0022-0302(94)77231-3

Karatas, 1990, A laboratory scraped surface drying chamber for spray drying of tomato paste, Lebensmittel-Wissenschaft und-Technologie, 23, 354

Karathanos, 1993, Collapse of structure during drying of celery, Drying Technology, 11, 1005, 10.1080/07373939308916880

Karel, M. (1985). Mobility of food components and phase transitions. In D. Simatos, J. L. Multon (Eds.), Properties of water in foods (pp. 153–169). Martinus Nijhoff, The Netherlands

Karel, M. (1991). Mobility of food components and food stability. In A.S. Muzumdar, I. Filkova (Eds.), Drying’91 (pp. 27–35). International Drying Symposium, Prague, 1990. Elsevier, Amsterdam

Karel, M., Buera, M.P., & Roos, Y. (1993). Effects of glass transitions on processing and storage. In J. M. V. Blanshard, P. J. Lillford (Eds.), The glassy state in foods (pp. 13–34). Nottingham University Press, Leicestershire

Karmas, 1992, Effect of glass transition on rates of nonenzymatic browning in food systems, Journal of Agriculture and Food Chemistry, 40, 873, 10.1021/jf00017a035

Katz, 1981, Effect of water activity on the sensory crispness and mechanical deformation of snack food products, Journal of Food Science, 46, 403, 10.1111/j.1365-2621.1981.tb04871.x

Labrousse, 1992, Collapse and crystallization in amorphous matrices with encapsulated compounds, Sciences des Aliments, 12, 757

Lazar, M. E., Brown, A. H., Smith, G. S., Wang, F. F., & Lindquist, F. E. (1956). Experimental production of tomato powder by spray drying. Food Technology, March, 129–134

Levi, 1995, The effect of phase transitions on release of n-propanol entrapped in carbohydrate glasses, Journal of Food Engineeering, 24, 1, 10.1016/0260-8774(94)P1603-U

Lloyd, 1996, Glass transition and caking of spray dried lactose, International Journal of Food Science and Technology, 31, 305, 10.1046/j.1365-2621.1996.00352.x

Mansfield, M. L. (1993). An overview of theories of the glass transition. In J. M. V. Blanshard, P. J. Lillford (Eds.), The glassy state in foods (pp. 103–122). Nottingham University Press, Leicestershire

Masters, K. (1991). Spray Drying Handbook (5th ed.). Longman Scientific and Technical, England

Moreau, 1996, Oxidative stability of anhydrous milkfat microencapsulated in whey proteins, Journal of Food Science, 61, 39, 10.1111/j.1365-2621.1996.tb14721.x

Nelson, K. A., & Labuza, T. P. (1993). Glass transition theory and the texture of cereal foods. In J. M. V. Blanshard, & P. J. Lillford (Eds.), The glassy state in foods (pp. 513–517). Nottingham University Press, Leicestershire

Orford, 1989, Effect of water as a diluent on the glass transition behavior of malto-oligosaccharides, amylose and amylopectin, International Journal of Biological Macromolecules, 11, 91, 10.1016/0141-8130(89)90048-2

Papadakis, 1992, The sticky issues of drying, Drying Technology, 10, 817, 10.1080/07373939208916484

Patil, V. K., Chakrawar, V. R., Narwadkar, P. R., & Shinde, G. S. (1995). Grape. In D. K. Salunkhe, & S. S. Kadam (Eds.), Handbook of fruit science and technology (pp. 7–38). Marcel Dekker, New York

Peleg, M., & Hollenbach, A. M. (1984). Flow conditioners and anticaking agents. Food Technology, March, 93–99

Peleg, M. (1993). Glass transitions and the physical stability of food powders. In J. M. V. Blanshard, & P. J. Lillford (Eds.), The glassy state in foods (pp. 435–452). Nottingham University Press, Leicestershire

Peleg, M. (1996). On modeling changes in food and biosolids at and around their glass transition temperature range. Critical Reviews in Food Science and Nutrition, 36 (1/2), 49–67

Peleg, 1992, On the use of the WLF model in polymers and foods, Critical Reviews in Food Science and Nutrition, 32, 59, 10.1080/10408399209527580

Reid, D. S., Kerr, W., & Hsu, J. (1994). The glass transition in the freezing process. Journal of Food Engineering, 22, 483–494

Roos, 1994, Nonenzymatic browning behaviour, as related to glass transition, of a food model at chilling temperatures, Journal of Agricultural and Food Chemistry, 42, 893, 10.1021/jf00040a011

Roos, 1991, Phase transitions of mixtures of amorphous polysachharides and sugars, Biotecnology Progress, 7, 49, 10.1021/bp00007a008

Roos, 1991, Plasticizing effect of water on thermal behavior and crystallization of amorphous food models, Journal of Food Science, 56, 38, 10.1111/j.1365-2621.1991.tb07970.x

Roos, 1991, Water and molecular weight effects on glass transitions in amorphous carbohydrates and carbohydrate solutions, Journal of Food Science, 56, 1676, 10.1111/j.1365-2621.1991.tb08669.x

Roos, 1991, Amorphous state and delayed ice formation in sucrose solutions, International Journal of Food Science and Technology, 26, 553, 10.1111/j.1365-2621.1991.tb02001.x

Roos, 1993, Melting and glass transition of low molecular weight carbohydrates, Carbohydrate Research, 238, 39, 10.1016/0008-6215(93)87004-C

Roos, Y. H. (1995). Glass transition-related physicochemical changes in foods. Food Technology, October, 97–102

Roos, Y. H., Karel, M., & Kokini, J. L. (1996). Glass transitions in low moisture and frozen foods: effect on shelf life and quality. Food Technology, November, 95–108

Saltmarch, 1981, Theoritical basis and application of kinetics to browning in spray-dried whey food systems, Progress in Food and Nutrition Science, 5, 331

Senoussi, 1995, Rentention of diacetyl in milk during spray-drying and storage, Journal of Food Science, 60, 894, 10.1111/j.1365-2621.1995.tb06255.x

Shimada, 1991, Oxidation of methyl linoleate encapsulated in amorphous lactose-based food model, Journal of Agricultural and Food Chemistry, 39, 637, 10.1021/jf00004a001

Slade, 1994, Water and the glass transition- dependence of the glass tranasition on composition and chemical structure: special implications for flour functionality in cookie baking, Journal of Food Engineering, 22, 143, 10.1016/0260-8774(94)90029-9

Slade, 1993, The glassy state phenomenon in applications for the food industry: application of the food polimer science approach to structure - function relationships of sucrose in cookie and cracker systems, Journal of the Science of Food and Agriculture, 63, 133, 10.1002/jsfa.2740630202

Soesanto, 1981, Volumetric interpretation of viscosity for concentrated and dilute sugar solutions, Journal of Physical Chemistry, 85, 3338, 10.1021/j150622a026

To, 1978, Collapse, a structural transition in freeze dried carbohydrates II. Effect of solute composition, Journal of Food Technology, 13, 567, 10.1111/j.1365-2621.1978.tb00837.x

Tsourouflis, 1976, Loss of structure in freeze-dried carbohydrates solutions: Effect of temperature, moisture content and composition, Journal of the Science of Food and Agriculture, 27, 509, 10.1002/jsfa.2740270604

Wallack, 1988, Sticking and agglomeration of hygroscopic, amorphous carbohydrate and food powders, Biotecnology Progress, 4, 31, 10.1002/btpr.5420040106

Whorton, C., & Reineccius, G. A. (1995). Evaluation of the mechanisms associated with the release of encapsulated flavor materials from maltodextrin matrices. In S. J. Risch, & G. A. Reineccius (Eds.), Encapsulation and controlled release of food ingredients (pp. 142–159). ACS Symposium Series 590

Whorton, C. (1995). Factors influencing volatiles release from encapsulation matrices. In: S. J. Risch, & G. A. Reineccius (Eds.), Encapsulation and controlled release of food ingredients (pp. 135–141). ACS Symposium Series 590