Food structures, building blocks and food properties - Solid-liquid transitions - Glass transition and the glassy state

7 important questions on Food structures, building blocks and food properties - Solid-liquid transitions - Glass transition and the glassy state

What are characteristics of glassy materials?

Transparent, solid appearance and brittle.

What is the difference between crystalline and glassy materials?

In glassy materials the molecules do not have an ordered structure and the volume of the system is larger.

What kind of structures do biopolymers form at low water content?

Amorphous, non-crystalline structures.
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Glassy food products are extremely water sensitive T/F

True

What is the difference between a first order and second order transition?

First order --> involving latent heat effects, such as ice melting or water evaporation, clear DSC curve
Second order --> change in heat capacity over a certain temperature range, no clear DSC curve

How does water act as a plasticiser?

Water increases the free volume in the material and thereby the molecular mobility. It reduces the glass transition temperature.

In what state is water below the equilibrium melting temperature?

Frozen

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