論文

査読有り
2019年4月

Effect of glass transition on the hardness of a thermally compressed soup solid

Journal of Food Engineering
  • Takumi Mochizuki
  • ,
  • Tomochika Sogabe
  • ,
  • Yoshio Hagura
  • ,
  • Kiyoshi Kawai

247
開始ページ
38
終了ページ
44
記述言語
掲載種別
研究論文(学術雑誌)
DOI
10.1016/j.jfoodeng.2018.11.019

© 2018 Elsevier Ltd This study described the effect of water content on the glass transition temperature (Tg) of a soup powder and the hardness of a soup solid compressed at various temperatures above and below the Tg. Although differential scanning calorimetry showed indistinct glass transition, thermal rheological analysis revealed a clear mechanical glass transition. The mechanical Tg decreased as water activity (or water content) increased because of a water-plasticizing effect. Since X-ray diffraction showed peaks reflecting crystalline NaCl, lactose, and sucrose, the amorphous region in the soup powder likely consisted mainly of vegetable, yeast, beef, and chicken extracts. The fractural stress of the thermally compressed soup solid increased with water activity of the samples, compressed height (density), and temperature. The results showed that the fractural stress of the soup solid increased dramatically when it was compressed at a temperature above the mechanical Tg.

リンク情報
DOI
https://doi.org/10.1016/j.jfoodeng.2018.11.019
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