EJPAU 2005. Otles S. , Otles S. GLASS TRANSITION IN FOOD INDUSTRY – CHARACTERISTIC PROPERTIES OF GLASS TRANSITION AND DETERMINATION TECHNIQUES

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2005
Volume 8
Issue 4

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Otles S. , Otles S. 2005. GLASS TRANSITION IN FOOD INDUSTRY – CHARACTERISTIC PROPERTIES OF GLASS TRANSITION AND DETERMINATION TECHNIQUES, EJPAU 8(4), #69.
Available Online: http://www.ejpau.media.pl/volume8/issue4/abs-69.html

GLASS TRANSITION IN FOOD INDUSTRY – CHARACTERISTIC PROPERTIES OF GLASS TRANSITION AND DETERMINATION TECHNIQUES

Semih Otles¹, Serkan Otles²
¹ Food Engineering Department, Faculty of Engineering, Ege University, Izmir, Turkey
² Izmir Institute of Technology, Chemical Engineering Department, Izmir, Turkey

ABSTRACT

In the last decade or two the phenomenon commonly known as the “glass transition” has become a topic of considerable interest in a wide range of scientific disciplines, ranging from biology to theoretical physics. In spite of this, there still appears to be a fairly widespread lack of understanding of the nature of the glass transition. This may be due in large part to the fact that the term “glass transition” is something of a misnomer, bringing to mind first order thermodynamic transitions such as the freezing of a liquid to form a crystal. In reality the glass transition is totally kinetic in nature and is due to the inability of the local structure of a liquid to equilibrate on an experimental timescale at low temperatures and high viscosities. The phenomenology and relaxational character of the glass transition will be described and discussed. Also discussed will be the interpretation of techniques, such as differential scanning calorimetry, commonly used to characterize the glass transition.

Key words: glass transition, food, physical properties.

Semih Otles
Food Engineering Department,
Faculty of Engineering,
Ege University, Izmir, Turkey
35100 Izmir, Turkey
fax (+90)232 374 14 01
email: otles@bornova.ege.edu.tr

Serkan Otles
Izmir Institute of Technology,
Chemical Engineering Department, Izmir, Turkey

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.