Glass transitions as affected by food compositions and by conventional and novel freezing technologies: A review

摘要

Background: Stability of food is a great challenge that encompasses the interaction among the constituents, processing conditions and thermal history. The frozen storage of food sometimes incurs possible harmful effect due to the formation of large ice crystal and destruction of the cell structure. Glass transition state is a second-order transition of matter where a system reaches a thermodynamically non-equilibrium state due to the immobility of molecules, and it is a universal phenomenon observed when liquid goes to supercooled vitreous state because of extensive cooling or change in the composition. The cryostabilisation or storage at glassy conditions has been studied widely as it can prevent the quality degradation due to freezing.