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Control of Physical Changes in Food Products

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Survival Strategies in Extreme Cold and Desiccation

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 1081))

Abstract

Food is a multicomponent system that mainly comprises protein, carbohydrate, fat, and water. During food processing and preservation, various physical changes (e.g., melting, crystallization, glass transition) occur in food products, affecting their quality. This chapter specifically examines the effect of physical changes on the quality of dry and frozen food products. Dry food products are commonly in an amorphous state. Therefore, glass transition occurs during their dehydration–rehydration processing. To control their texture and physical stability, it is important to elucidate the effects of water contents on the glass transition temperature of dry food products. Frozen foods consist of ice crystals and freeze-concentrated matrix. The formation of ice crystal and the dynamics of ice crystal evolution affect food quality. Therefore control of ice crystals is important for high-quality frozen food. Moreover, because freeze-concentrated matrix consists of solute that are plasticized by the unfrozen water and is in an amorphous state, it can undergo glass transition by freeze concentration. The physical state of freeze-concentrated matrix also strongly affects the stability of food quality during frozen storage.

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Abbreviations

AFP:

Antifreeze protein

DSC:

Differential scanning calorimetry

MD:

Maltodextrin

T g :

Glass transition temperature

T g′:

Glass transition temperature of the maximally freeze-concentrated phase

TRA:

Thermal rheological analysis

W c :

Critical water content

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Acknowledgments

K. Kawai gratefully acknowledges financial support from JSPS KAKENHI: Grant-in-Aid for Young Scientists B (24780129) and Grant-in-Aid for Scientific Research C (15K07453). T. Hagiwara acknowledges funding from the Iwatani Naoji Foundation.

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Authors and Affiliations

  1. Graduate School of Biosphere Science, Hiroshima University, Higashi-Hiroshima, Hiroshima, Japan

    Kiyoshi Kawai

  2. Graduate School of Marine Science and Technology, Tokyo University of Marine Science Technology, Tokyo, Japan

    Tomoaki Hagiwara

Authors
  1. Kiyoshi Kawai
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  2. Tomoaki Hagiwara
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Correspondence to Kiyoshi Kawai .

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Editors and Affiliations

  1. Faculty of Agriculture, Kyushu University, Fukuoka, Japan

    Mari Iwaya-Inoue

  2. Center for Biological Resources and Informatics, Tokyo Institute of Technology, Yokohama, Japan

    Minoru Sakurai

  3. United Graduate School of Agricultural Sciences and Department of Plant-biosciences, Faculty of Agriculture, Iwate University, Morioka, Japan

    Matsuo Uemura

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Kawai, K., Hagiwara, T. (2018). Control of Physical Changes in Food Products. In: Iwaya-Inoue, M., Sakurai, M., Uemura, M. (eds) Survival Strategies in Extreme Cold and Desiccation. Advances in Experimental Medicine and Biology, vol 1081. Springer, Singapore. https://doi.org/10.1007/978-981-13-1244-1_21

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