Skip to main content
SpringerLink
Log in
Book cover

Physico-Chemical Aspects of Food Processing pp 17–48Cite as

The glass transition, its nature and significance in food processing

  • Chapter

Abstract

Although the glass transition is a comparatively recent subject of study in physical science and even more so in food science, it is a phenomenon which is widely observed in natural systems. For example, the opening of the pods and the scattering of seeds by many plants relies on dehydration from a rubbery to a highly elastic and brittle glassy condition. Likewise, the formation of spiders’ webs from a rubbery material that can be spun, to one which produces a robust elastic structure is the consequence of a rubber-to-glass transition. On the domestic scene, the ‘ironing’ of a cotton sheet relies on the glass → rubber → glass transition of cellulose. There is also strong evidence that the resistance to dehydration damage and the protection against freezing temperatures observed in both animals and plants arises in many cases from transitions in the prevailing physicochemical system from rubbery to glassy states.

This is a preview of subscription content, log in via an institution.

Chapter
USD   29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD   129.00
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD   169.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD   169.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Learn about institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Abbreviations

α w :

Water activity (see chapter 1)

αp :

Coefficient of expansion under constant pressure

αT :

Ratio of the relaxation phenomenon at temperature T to the relaxation at the reference temperature T ref

C’g :

Concentration of the unfrozen matrix at the glass-transition temperature T’g

C p :

Specific heat at constant pressure

De:

Deborah number = λ/θ

δ:

Phase angle, where tan δ = E”/E’

E’ :

Elastic or storage modulus (equivalent to G’ chapter 5)

E” :

Loss modulus (equivalent to G”, chapter 5)

H :

Enthalpy — heat content per unit mass

k :

Rate of reaction at temperature T

k g :

Rate of reaction at the glass transition

λ:

Characteristic relaxation time, i.e. the time for a reaction/change to take place

η:

Viscosity

M t :

Mass of water taken up at time t

θ:

Characteristic diffusion time, e.g. the time for water to diffuse into a glassy sucrose layer and make it rubbery

T g :

Glass-transition temperature

T’ g :

Temperature coordinate of the point of intersection of the extrapolated liquidus curve with the T g curve in a state diagram. It is the T g of the maximally freeze concentrated solution

T m :

Melting temperature

T E :

Eutectic temperature, where under equilibrium conditions total solidification would normally be predicted

T 2 :

The relaxation time in nuclear magnetic resonance (NMR) measurements which relates to the protons returning to their natural random spin alignment, after having been aligned by the instrument’s magnetic field

T 1 :

The relaxation in NMR measurements which relates to the time constant with which magnetic spins come to equilibrium with their surroudings

T 1p :

A varian of T 1 in the rotating frame, which permits measurements at lower frequencies of molecular motion

References

  1. Allen, G. A history of the glassy state. In The Glassy State in Foods, Eds Blanshard, J.M.V. and Lillford, P.J. Nottingham University Press, Loughborough (1993), 1–12.

    Google Scholar 

  2. Kauzmann, W. The nature of the glassy state and the behaviour of liquids at low temperatures. Chemical Reviews, 43 (1948), 219–256.

    Article  CAS  Google Scholar 

  3. White, G.W. and Cakebread, S.H. The glassy state in certain sugar-containing food products. Journal of Food Technology, 1 (1966), 73.

    Article  CAS  Google Scholar 

  4. Levine H. and Slade, L. Glass transitions in foods. In Physical Chemistry of Foods, Eds Schwartzberg, H.G. and Hartel, R.W. Marcel Dekker, New York (1992), 83–221.

    Google Scholar 

  5. Ablett, S., Izzard, MJ. and Lillford, P.J. Differential scanning calorimetric study of frozen sucrose and glycerol solutions. Journal of the Chemical Society Faraday Transactions, 88 (1992), 789–794.

    Article  CAS  Google Scholar 

  6. Ablett, S., Clark, A.H., Izzard, M.J. and Lillford, P.J. Modelling of heat capacity-temperature data for sucrose-water systems. Journal of the Chemical Society Faraday Transactions, 88 (1992), 795–802.

    Article  CAS  Google Scholar 

  7. Kalichevsky, M.T., Jaroszkiewicz, E.M., Ablett, S., Blanshard, J.M.V. and Lillford, P.J. The glass transition of amylopectin measured by DSC, DMTA and NMR. Carbohydrate Polymers, 18 (1992), 77–88.

    Article  CAS  Google Scholar 

  8. Ablett, S., Darke, A.H., Izzard, M.J. and Lillford, P.J. Studies of the glass transition in malto-oligomers. In The Glassy State in Foods, Eds Blanshard, J.M.V. and Lillford, P.J. Nottingham University Press, Loughborough (1993), 1–12.

    Google Scholar 

  9. Kalichevsky, M.T., Blanshard, J.M.V. and Marsh, R.D.L. Applications of mechanical spectroscopy to the study of glassy polymers and related systems. In The Glassy State in Foods, Eds Blanshard, J.M.V. and Lillford, P.J. Nottingham University Press, Loughborough (1993), 133–156.

    Google Scholar 

  10. Izzard, M.T. (1995), Personal communication.

    Google Scholar 

  11. Hemminga, M.A., Roozen, M.J.G.W. and Walstra, P. Molecular motions and the glassy state. In The Glassy State in Foods, Eds Blanshard, J.M.V. and Lillford, P.J. Nottingham University Press, Loughborough (1993), 157–171.

    Google Scholar 

  12. Noel, T.R., Ring, S.G. and Whittam, M.A. Dielectric relaxations of small carbohydrate molecules in the liquid and glassy states. Journal of Physical Chemistry, 96 (1992), 6662–5567.

    Google Scholar 

  13. Girlich, D. and Lüdemann, H.-D. Molecular mobility of the water molecules in aqueous sucrose solutions studied by 2H-NMR relaxation. Zeitschrift für Naturforschung, 49c (1994), 250–257.

    Google Scholar 

  14. Simatos, D. and Blond, G. Some aspects of the glass transition in frozen food systems. In The Glassy State in Foods, Eds Blanshard, J.M.V. and Lillford, P.J. Nottingham University Press, Loughborough (1993), 395–415.

    Google Scholar 

  15. Shogren, R.L. Effect of moisture content on the melting and subsequent physical aging of corn starch. Carbohydrate Polymers, 19 (1992), 83–90.

    Article  CAS  Google Scholar 

  16. Livings, S.J., Donald, A.M. and Smith, A.C. Ageing in confectionery wafers. In The Glassy State in Foods, Eds Blanshard, J.M.V. and Lillford, P.J. Nottingham University Press, Loughborough (1993), 507–511.

    Google Scholar 

  17. Fish, B.P. Diffusion and equilibrium properties of water in starch DSIR. Food Investigation Technical Paper No. 5, London, HMSO (1957).

    Google Scholar 

  18. Karger, N. and Lüdemann, H.-D. Temperature dependence of the rotational mobility of the sugar and water molecules in concentrated aqueous trehalose and sucrose solutions. Zeitschrift für Naturforschung, 46c (1991), 313–317.

    Google Scholar 

  19. Girlich, D. and Lüdemann, H.-D. Molecular mobility of sucrose in aqueous solution studies by 13C NMR relaxation. Zeitschrift für Naturforschung, 48c (1993), 407–413.

    Google Scholar 

  20. Girlich, D., Lüdemann, H.-D., Buttersach, C. and Buchholz, K.C.T. Dependence of the self-diffusion in concentrated aqueous sucrose solutions. Zeitschrift für Naturforschung, 49c (1994), 258–264.

    Google Scholar 

  21. MacNaughtan, W. (1995), Personal communication.

    Google Scholar 

  22. Peppas, N.A. and Brannon-Peppas, L. Water diffusion and sorption in amorphous macromolecular systems and foods. Journal of Food Engineering, 22 (1994), 189–210.

    Article  Google Scholar 

  23. Vrentas, J.S., Jarzebeski, CM. and Duda, J.L. AIChEJ, 21 (1975), 894.

    Article  CAS  Google Scholar 

  24. Vrentas, J.S. and Duda, J.L. Journal of Polymer Science, Polymer Physics, 15 (1977), 441.

    Article  CAS  Google Scholar 

  25. Angell, C.A., Bressel, R.D., Green, J.L., Kanno, H., Orguni, M. and Sare, E.J. Liquid fragility and the glass transition in water and aqueous solutions. Journal of Food Engineering, 22 (1994), 115–142.

    Article  Google Scholar 

  26. Williams, M.L., Landel, R.F. and Ferry, J.D. The temperature dependence of relaxation mechanisms in amorphous polymers and other glass-forming liquids. Journal of Chemical Engineering, 77 (1955), 3301–3307.

    Google Scholar 

  27. Peleg, M. On the use of the WLF model in polymers and foods. CRC Critical Reviews in Food Science, 32 (1992), 59–66.

    Article  CAS  Google Scholar 

  28. Couchman, P.R. and Karasz, F.W. A classical thermodynamic discussion of the effect of composition on glass-transitions. Macromolecules, 11 (1978), 117–119.

    Article  CAS  Google Scholar 

  29. Gordon, M. and Taylor, J.S. Ideal copolymers and the second-order transitions of synthetic rubbers. I. Non-crystalline copolymers. Journal of Applied Chemistry, 2 (1952), 493–500.

    Article  CAS  Google Scholar 

  30. Kalichevsky, M.T., Jaroszkiewicz, E.M. and Blanshard, J.M.V. A study of the glass transition of amylopectin-sugar mixtures. Polymer, 34 (1992), 346–358 [1993].

    Article  Google Scholar 

  31. Kalichevsky, M.T., Jaroszkiewicz, E.M. and Blanshard, J.M.V. The glass transition of gluten. 1. Gluten and gluten-sugar mixtures. International Journal of Biological Macromolecules, 14 (1992), 257–266.

    Article  CAS  Google Scholar 

  32. Kalichevsky, M.T., Jaroszkiewicz, E.M. and Blanshard, J.M.V. The glass transition of gluten. 2. The effects of lipids and emulsifiers. Internation Journal of Biological Macromolecules, 14 (1992), 267–273.

    Article  CAS  Google Scholar 

  33. Reid, D.S., Kerr, W. and Hsu, J. The glass transition in the freezing process. Journal of Food Engineering, 22 (1994), 483–494.

    Article  Google Scholar 

  34. Simatos, D. and Blond, G. DSC studies and stability of frozen foods. In Water Relationships in Foods, Eds Levine, H. and Slade, L. Plenum Press, New York (1991), 139–155.

    Google Scholar 

  35. Kerr, W., Liui, M.H., Chen, H. and Reid, D.S. Chemical reaction kinetics in relation to glass transition temperatures in frozen polymer solutions. Journal of the Science of Food and Agriculture, 61 (1993), 51–61.

    Article  CAS  Google Scholar 

  36. Karmas, R., Buera, M.P. and Karel, M. Effect of glass transition on rates of non-enzymatic browning in food systems. Journal of Agricultural Chemistry, 40 (1992), 873–879.

    Article  CAS  Google Scholar 

  37. Ma, Y., Reineccius, G.A., Labuza, T.P. and Nelson, K.A. The solubility of spray-dried micro-capsules as a function of glass transition temperature. Presented at the IFT Annual Meeting, New Orleans, LA, USA (1992).

    Google Scholar 

  38. Nelson, K.A. and Labuza, T.P. Water activity and food polymer science: implications of state on Arrhenius and WLF models in predicting shelf life. Journal of Food Engineering, 22 (1994), 271–289.

    Article  Google Scholar 

  39. Roos, Y. and Karel, M. Crystallization of amorphous lactose. Journal of Food Science, 57 (1992), 775–777.

    Article  CAS  Google Scholar 

  40. Fan, J.-T., Mitchell, J.R. and Blanshard, J.M.V. A computer simulation of the dynamics of bubble growth and shrinkage during extrudate expansion. Journal of Food Engineering, 23 (1994), 337–456.

    Article  Google Scholar 

  41. Marsh, R.D.L. and Blanshard, J.M.V. The application of polymer crystal growth theory to the kinetics of formation of the B-amylose polymorph in a 50% wheat starch gel. Carbohydrate Polymers, 9 (1988), 301–317.

    Article  CAS  Google Scholar 

  42. Ong, M.H. and Blanshard, J.M.V. The significance of the amorphous-crystalline transition in the parboiling process of rice and its relation to the formation of the amylose-lipid complex and the recrystallization (retrogradation) of starch. Proceedings of the IFST Annual Conference, London (1994).

    Google Scholar 

  43. Slade, L. and Levine, H. Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety. Critical Reviews in Food Science and Nutrition, 30 (1991), 115–360.

    Article  CAS  Google Scholar 

  44. Franks, F. and Hatley, R.H.M. Storage of materials. US Patent 5098893 (1992).

    Google Scholar 

Download references

Authors
  1. J. M. V. Blanshard
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Nestlé R&D Centre, PO Box 204, York, YO1 1XY, UK

    S. T. Beckett

Rights and permissions

Reprints and permissions

Copyright information

© 1995 Chapman & Hall

About this chapter

Cite this chapter

Blanshard, J.M.V. (1995). The glass transition, its nature and significance in food processing. In: Beckett, S.T. (eds) Physico-Chemical Aspects of Food Processing. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-1227-7_2

Download citation

  • DOI: https://doi.org/10.1007/978-1-4613-1227-7_2

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-0-7514-0240-7

  • Online ISBN: 978-1-4613-1227-7

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics

Search

Navigation