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?
What is the difference between crystalline and glassy materials?
What kind of structures do biopolymers form at low water content?
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Glassy food products are extremely water sensitive T/F
What is the difference between a first order and second order transition?
Second order --> change in heat capacity over a certain temperature range, no clear DSC curve
How does water act as a plasticiser?
In what state is water below the equilibrium melting temperature?
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