Graduate School of Biosphere Science, Hiroshima University, Higashi-Hiroshima, Hiroshima, Japan.
Graduate School of Marine Science and Technology, Tokyo University of Marine Science Technology, Tokyo, Japan.
Adv Exp Med Biol. 2018;1081:385-399. doi: 10.1007/978-981-13-1244-1_21.
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.
食物是一种由蛋白质、碳水化合物、脂肪和水等多种成分组成的复杂体系。在食品加工和保藏过程中，食品中的各种物理变化（如熔融、结晶、玻璃化转变）会发生，从而影响其质量。本章特别研究了物理变化对干制和冷冻食品质量的影响。干制食品通常处于无定形状态，因此在脱水-复水过程中会发生玻璃化转变。为了控制其质构和物理稳定性，阐明干制食品的水分含量对玻璃化转变温度的影响非常重要。冷冻食品由冰晶和冷冻浓缩基质组成。冰晶的形成和冰晶演化的动力学会影响食品质量，因此控制冰晶对于高质量的冷冻食品非常重要。此外，由于冷冻浓缩基质由被未冻结水塑化的溶质组成且处于无定形状态，因此可以通过冷冻浓缩发生玻璃化转变。冷冻浓缩基质的物理状态也强烈影响冷冻储存过程中食品质量的稳定性。
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