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Significance of Glass Transition Temperature of Food Material in Selecting Drying Condition: An In-Depth Analysis
Queensland Univ Technol, Australia; Rajshahi Univ Engn & Technol, Bangladesh.
Rajshahi Univ Engn & Technol, Bangladesh.
Rajshahi Univ Engn & Technol, Bangladesh.
Linköping University, Department of Management and Engineering, Product Realisation. Linköping University, Faculty of Science & Engineering.
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2023 (English)In: Food reviews international (Print), ISSN 8755-9129, E-ISSN 1525-6103Article, review/survey (Refereed) Epub ahead of print
Abstract [en]

Drying is a complicated phenomenon involving a combination of transport, deformation, and chemical kinetics. It is an energy intensive lengthy process and results in deterioration of food quality. The glass transition temperature (GTT) significantly affects the internal mass transfer mechanism and hence significantly affects the drying kinetics. Moreover, the rheological and transport characteristics of food materials are remarkably impacted by GTT, which has an influence on the energy consumption and quality of food products during drying. Similarly, molecular weight and drying conditions also affect the GTT. This comprehensive review uncovers the fundamental understanding of GTT and demonstrates its crucial relationship with physio-structural and transport properties of food items. It has been demonstrated that a clear understanding of the glass transition temperature may help in determining appropriate drying conditions while ensuring great food quality.

Place, publisher, year, edition, pages
TAYLOR & FRANCIS INC , 2023.
Keywords [en]
Drying; glass transition temperature; food quality; drying kinetics; rheological and transport properties
National Category
Food Engineering
Identifiers
URN: urn:nbn:se:liu:diva-193969DOI: 10.1080/87559129.2023.2204131ISI: 000979824100001OAI: oai:DiVA.org:liu-193969DiVA, id: diva2:1758135
Available from: 2023-05-22 Created: 2023-05-22 Last updated: 2023-05-22

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