Complementary Aspects of Thermodynamics, Nonequilibrium Criteria, and Water Dynamics in the Development of Foods and Ingredients
Temperature and water content of the systems have been the variables most widely employed to defi ne and predict the kinetic coeffi cients of desirable and undesirable changes in foods. Supplemented temperature vs composition phase diagrams have been demonstrated to be helpful in determining the fea...
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2010
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97808138_v_n_p3_Buera http://hdl.handle.net/20.500.12110/paper_97808138_v_n_p3_Buera |
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paper:paper_97808138_v_n_p3_Buera |
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dspace |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Development of state diagrams-analyzing dynamics of quality changes Differential scanning calorimetry (DSC)-analyzing thermal transitions Kinetic control-challenge in chemistry and food sciences Mannitol-stabilizing biomolecules Matrix collapse-improving encapsulated biomolecules' stability Supplemented temperature composition phase diagrams-potential of phase transitions Temperature, water content of systems-kinetic coefficients of changes in foods Thermodynamics, nonequilibrium criteria, water dynamics-development of foods, ingredients |
| spellingShingle |
Development of state diagrams-analyzing dynamics of quality changes Differential scanning calorimetry (DSC)-analyzing thermal transitions Kinetic control-challenge in chemistry and food sciences Mannitol-stabilizing biomolecules Matrix collapse-improving encapsulated biomolecules' stability Supplemented temperature composition phase diagrams-potential of phase transitions Temperature, water content of systems-kinetic coefficients of changes in foods Thermodynamics, nonequilibrium criteria, water dynamics-development of foods, ingredients Buera, María del Pilar Complementary Aspects of Thermodynamics, Nonequilibrium Criteria, and Water Dynamics in the Development of Foods and Ingredients |
| topic_facet |
Development of state diagrams-analyzing dynamics of quality changes Differential scanning calorimetry (DSC)-analyzing thermal transitions Kinetic control-challenge in chemistry and food sciences Mannitol-stabilizing biomolecules Matrix collapse-improving encapsulated biomolecules' stability Supplemented temperature composition phase diagrams-potential of phase transitions Temperature, water content of systems-kinetic coefficients of changes in foods Thermodynamics, nonequilibrium criteria, water dynamics-development of foods, ingredients |
| description |
Temperature and water content of the systems have been the variables most widely employed to defi ne and predict the kinetic coeffi cients of desirable and undesirable changes in foods. Supplemented temperature vs composition phase diagrams have been demonstrated to be helpful in determining the feasibility of occurrence of phase or state transitions. These diagrams include the glass transition temperature ( T g ) curve and the equilibrium liquidus curves. The inclusion of the nonequilibrium curves enables relationships with the time coordinate and, thus, with the dynamic behavior of the systems to be established and helps to predict whether the systems are under thermodynamic or kinetic control for given composition vs temperature conditions, provided that the thermal history of the samples is known. The present work analyzed how complementary aspects of thermodynamics and nonequilibrium criteria and water dynamics can be assembled in order to demonstrate the formulation and processing strategies to optimize the stability of food products and ingredients, especially in dry systems. A wide variety of kinetic data from several chemical reactions (in vegetable and animal tissues, dairy products, ingredients, and pharmaceutical formulations or model systems) from the published literature on the results from specifi cally designed experiments were distributed in supplemented phase diagrams. The results indicated that both solid - water interactions and structural characteristics of the systems governed the dependence of reaction rates on relative humidity. In addition to the supplemented phase diagrams, structural aspects of the matrices where the reaction takes place, water - sorption properties, and water mobility itself were key aspects for a complete interpretation to describe the dynamics of the chemical reactions. © 2010 Blackwell Publishing. |
| author |
Buera, María del Pilar |
| author_facet |
Buera, María del Pilar |
| author_sort |
Buera, María del Pilar |
| title |
Complementary Aspects of Thermodynamics, Nonequilibrium Criteria, and Water Dynamics in the Development of Foods and Ingredients |
| title_short |
Complementary Aspects of Thermodynamics, Nonequilibrium Criteria, and Water Dynamics in the Development of Foods and Ingredients |
| title_full |
Complementary Aspects of Thermodynamics, Nonequilibrium Criteria, and Water Dynamics in the Development of Foods and Ingredients |
| title_fullStr |
Complementary Aspects of Thermodynamics, Nonequilibrium Criteria, and Water Dynamics in the Development of Foods and Ingredients |
| title_full_unstemmed |
Complementary Aspects of Thermodynamics, Nonequilibrium Criteria, and Water Dynamics in the Development of Foods and Ingredients |
| title_sort |
complementary aspects of thermodynamics, nonequilibrium criteria, and water dynamics in the development of foods and ingredients |
| publishDate |
2010 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97808138_v_n_p3_Buera http://hdl.handle.net/20.500.12110/paper_97808138_v_n_p3_Buera |
| work_keys_str_mv |
AT bueramariadelpilar complementaryaspectsofthermodynamicsnonequilibriumcriteriaandwaterdynamicsinthedevelopmentoffoodsandingredients |
| bdutipo_str |
Repositorios |
| _version_ |
1764820569822330881 |