2011 Fiscal Year Final Research Report
Glass transition properties of multi-component and multi-phase system and prediction model of glass transition in food
| Project/Area Number |
21780126
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Single-year Grants |
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| Research Field |
Food science
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| Research Institution | Hiroshima University |
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Principal Investigator |
KAWAI Kiyoshi 広島大学, 大学院・生物圏科学研究科, 講師 (00454140)
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| Project Period (FY) |
2009 – 2011
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| Keywords | ガラス転移 / 示差走査熱量計 / レオメーター / 軟化 / 乾燥食品 |
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| Research Abstract |
Polysaccharide, monosaccharide, water, and their mixtures were used as model food samples, and their glass transition temperature was investigated by using a thermal analysis. The relationship between glass transition temperature and composition was revealed. On the other hand, cookie was used as a food sample, and its softening temperature was investigated by using a mechanical analysis. The softening temperature could be analyzed as similar to glass transition temperature. From these results, prediction approach of their glass transition temperature was proposed.
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