Estimation and prediction of the physical properties for viscoelastic foods based on their glass transition temperature

2017 Fiscal Year Final Research Report

• Project/Area Number: 15K07453
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Food science
• Research Institution: Hiroshima University
• Principal Investigator: Kawai Kiyoshi 広島大学, 生物圏科学研究科, 准教授 (00454140)
• Project Period (FY): 2015-04-01 – 2018-03-31
• Keywords: ガラス転移 / 食感 / レオロジー

Outline of Final Research Achievements

Glass transition temperature has been mainly used for the physical property control for glassy foods. The purpose of this study was to understand the relationship between glass transition temperature and physical properties of rubbery and liquid foods. Carbohydrate materials, fruits, and bakery products were employed for the samples. Glass transition temperature of dry samples investigated using differential scanning calorimetry and thermal rheological analysis. The glass transition temperature increased with decrease in water content. From the results, glass transition temperature for each sample in rubbery state and aqueous solution was calculated. Viscosity of aqueous solution samples increased with decrease in water content and temperature. The viscosity change for Newtonian fluid could be predicted based on the glass transition temperature. In addition, caking and texture properties for rubbery samples were characterized by the glass transition temperature.

Free Research Field

食品工学