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University College Cork, Ireland
February 12th, 2016 at 9:00 am (Mexico City, MX; UTC -06:00)
This webinar provides an introduction to food materials science and particularly to understanding properties of non-equilibrium states and glass formation in food solids. There will be an introduction to the properties of supercooled liquids and solids and properties of glass transition where time-dependent phenomena can be characterized using structural relaxation times. Food and pharmaceutical materials exhibit hydrogen bonding and miscibility with water. Water as a small molecule is an effective plasticizer and its effects to solids properties and structural relaxation times are of utmost importance. Processes such as dehydration, freezing and extrusion utilize glass-forming characteristics of food components and the success of many processes is dependent of proper understanding of the role of glass formers in structure formation and product stability. Multicomponent systems, such as carbohydrate-protein mixtures are challenging examples for quantification of water distribution as well as component segregation in liquid and solid structures. Examples of multicomponent structure formation in freezing and encapsulation of lipid phases in dehydration will be provided. Measurements of structural relaxation times of food solids have led to development of a strength parameter for the control of dehydration processes and stability of solids at various storage conditions.
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