Food structures, building blocks and food properties - Solid-liquid transitions - Glass transition and the glassy state

7 important questions on Food structures, building blocks and food properties - Solid-liquid transitions - Glass transition and the glassy state

What are characteristics of glassy materials?

Transparent, solid appearance and brittle.
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What is the difference between crystalline and glassy materials?

In glassy materials the molecules do not have an ordered structure and the volume of the system is larger.
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What kind of structures do biopolymers form at low water content?

Amorphous, non-crystalline structures.
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Glassy food products are extremely water sensitive T/F

True
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What is the difference between a first order and second order transition?

First order --> involving latent heat effects, such as ice melting or water evaporation, clear DSC curve
Second order --> change in heat capacity over a certain temperature range, no clear DSC curve
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How does water act as a plasticiser?

Water increases the free volume in the material and thereby the molecular mobility. It reduces the glass transition temperature.
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In what state is water below the equilibrium melting temperature?

Frozen
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