The physical state of materials is often defined by their thermodynamic properties and equilibrium. Simple one-component systems may exist as crystalline solids, liquids or gases, and these equilibrium states are controlled by pressure and temperature. In most food and other biological systems, water content is high and the physical state of water often defines whether the systems are frozen or liquid. In food materials science and characterization of food systems, it is essential to understand the physical state of food solids and their interactions with water. Equilibrium states are not typical of foods, and food systems need to be understood as nonequilibrium systems with time-dependent characteristics.
KeywordsGlass Transition Glass Transition Temperature Differential Scanning Calorimetry Food System Molecular Mobility
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