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Iaccheri E, Cevoli C, Ragni L, Rosa MD, Fabbri A. Physical Stability of Frozen Eggplant: Emphasis on State Diagram, Sorption, Thermal, Mechanical, and Dielectric Properties. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03017-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
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Li W, Yun L, Zhao Y, Zhi Z, Muhindo EM, Geng X, Liu R, Wu T, Sui W, Zhang M. Effect of water sorption on glass transition and microstructural variation of dextran & sugar mixtures. Carbohydr Polym 2022; 290:119505. [DOI: 10.1016/j.carbpol.2022.119505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 04/14/2022] [Accepted: 04/14/2022] [Indexed: 11/02/2022]
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Zhang J, Wang F, Cao Z, Wang Q. New State-Diagram of Aqueous Solutions Unveiling Ionic Hydration, Antiplasticization, and Structural Heterogeneities in LiTFSI-H 2O. J Phys Chem B 2021; 125:13041-13048. [PMID: 34788045 DOI: 10.1021/acs.jpcb.1c08431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Here, we report a new state-diagram for aqueous solutions based on concentration-dependent glass-transition temperatures of concentrated and ice freeze-concentrated solutions. Different from the equilibrium phase diagram, this new state-diagram can provide comprehensive information about the hydration numbers of solutes, nonequilibrium vitrification/cold-crystallization, and vitrification/devitrification processes of aqueous solutions in three distinct concentration zones separated by two critical water-content points of only functions of the hydration number. Based on this new state-diagram, we observe the comparable hydration ability of LiTFSI to LiCl and an atypical concentration-dependent cold-crystallization behavior of the LiTFSI-H2O system. These results unveil the negligible hydration ability of TFSI- in a water-rich solution, characterize the antiplasticizing effect of water induced by the strengthened Li+-TFSI--H2O interaction when only hydration water and confined water are present, and confirm the increasing fraction of water-rich domains with the decrease in water content when the cation and anion become incompletely hydrated on average. These results highlight the novel water-content-mediated interactions among the anion, cation, and H2O for LiTFSI-H2O.
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Affiliation(s)
- Jinbing Zhang
- School of Mathematics and Physics, University of Science and Technology Beijing, Beijing 100083, China.,Beijing National Laboratory for Condensed Matter Physics, Institute of Physics, Chinese Academy of Sciences, Beijing 100190, China
| | - Fengping Wang
- School of Mathematics and Physics, University of Science and Technology Beijing, Beijing 100083, China
| | - Zexian Cao
- Beijing National Laboratory for Condensed Matter Physics, Institute of Physics, Chinese Academy of Sciences, Beijing 100190, China.,Songshan Lake Materials Laboratory, Dongguan 523808, China
| | - Qiang Wang
- Beijing National Laboratory for Condensed Matter Physics, Institute of Physics, Chinese Academy of Sciences, Beijing 100190, China
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Rheology of carbohydrate blends close to the glass transition: Temperature and water content dependence of the viscosity in relation to fragility and strength. Food Res Int 2020; 138:109801. [PMID: 33288183 DOI: 10.1016/j.foodres.2020.109801] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2020] [Revised: 09/25/2020] [Accepted: 10/09/2020] [Indexed: 11/24/2022]
Abstract
Several modifications of the Williams-Landel-Ferry (WLF) equation that incorporate the water-content dependence of the viscosity are introduced and applied to the fitting the zero-shear viscosity of a systematic series of maltopolymer-maltose blends for water contents w between 4% and 70% (M. Dupas-Langlet et al., Carbohydrate Polymers 213 (2019) 147-158). These models include a previously published model that addresses the water-content dependence of the viscosity via a Gordon-Taylor-type modification of the C2 coefficient of the WLF equation. New models that are based on two simple assumptions are introduced: 1. The viscosity at the glass transition temperature Tg decreases exponentially with the water content and 2. The WLF coefficient C2 depends linearly on the water content. The modified WLF models allow to extract the so-called isoviscosity lines, that connect points of varying temperature and water content that are characterized by the same viscosity. Based on data obtained between T = -15 °C and 70 °C using shear rheology (w = 30-70% w/w) and dynamic mechanical thermal analysis (w = 4-9% w/w), we conclude that the models provide a good fit of the experimental data, and that additional data, specifically very close to the glass transition line, is needed, to assess the hypotheses underlying the various modified WLF models. It is established that the viscosity at Tg is dependent on the composition and decreases with the content of maltose and water. The modified WLF models are used to determine Angell's fragility parameter m and Roos' strength parameter S. m and S are observed to increase, respectively decrease with increasing water and maltose content, signifying an increasing temperature dependence of the viscosity close to Tg with decreasing diluent content. The application of the isoviscosity concept to unit operations in the food and pharmaceutical industry is discussed. Specifically, we show how to analyze atomization, agglomeration, sintering and compaction using the isoviscosity concept.
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Antiplasticization and phase behavior in phase-separated modified starch-sucrose blends: A positron lifetime and solid-state NMR study. Carbohydr Polym 2020; 250:116931. [DOI: 10.1016/j.carbpol.2020.116931] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 08/03/2020] [Accepted: 08/11/2020] [Indexed: 02/03/2023]
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Castagnini J, Iaccheri E, Tylewicz U, Dalla Rosa M, Rocculi P. Pulsed electric fields effect on mechanical and sorption properties of dried apple tissue. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102442] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Fan F, Xiang P, Zhao L. Vibrational spectra analysis of amorphous lactose in structural transformation: Water/temperature plasticization, crystal formation, and molecular mobility. Food Chem 2020; 341:128215. [PMID: 33032252 DOI: 10.1016/j.foodchem.2020.128215] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 08/10/2020] [Accepted: 09/23/2020] [Indexed: 11/28/2022]
Abstract
Lactose is a common component found in many foods and dairy products. In this study, the vibrational signatures in the crystalline structure of α-, β-, and α-lactose monohydrate were calculated based on quantum chemistry calculation (QCC), whilst the vibrational spectra in freeze-dried lactose equilibrated at various aw and pre-humidified amorphous lactose (0.33 aw) stored from 25 to 95 °C were determined by using Raman and FT-IR spectroscopies. The vibrational signatures of crystalline lactose were affected by the presence of water according to QCC results. Water plasticization, involving water insertion, exposure of H-bonding sites, and structure disruption, was accelerated by storage temperature based on Raman and FT-IR spectra analysis. Raman spectra indicated that the crystal formation of lactose was affected by aw and storage temperature. Moreover, the spectral changes assigned in OH group provided useful information for determining the critical aw or temperature when Tg-related molecular mobility occurred in lactose-containing products.
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Affiliation(s)
- Fanghui Fan
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong, China
| | - Pengyu Xiang
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong, China
| | - Liqing Zhao
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong, China.
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Effect of Glass Transition Temperature Range on the Caking Behavior of Freeze-dried Carbohydrate Blend Powders. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09226-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Antiplasticization of Polymer Materials: Structural Aspects and Effects on Mechanical and Diffusion-Controlled Properties. Polymers (Basel) 2020; 12:polym12040769. [PMID: 32244603 PMCID: PMC7240542 DOI: 10.3390/polym12040769] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 03/17/2020] [Accepted: 03/26/2020] [Indexed: 11/17/2022] Open
Abstract
Antiplasticization of glassy polymers, arising from the addition of small amounts of plasticizer, was examined to highlight the developments that have taken place over the last few decades, aiming to fill gaps of knowledge in the large number of disjointed publications. The analysis includes the role of polymer/plasticizer molecular interactions and the conditions leading to the cross-over from antiplasticization to plasticization. This was based on molecular dynamics considerations of thermal transitions and related relaxation spectra, alongside the deviation of free volumes from the additivity rule. Useful insights were gained from an analysis of data on molecular glasses, including the implications of the glass fragility concept. The effects of molecular packing resulting from antiplasticization are also discussed in the context of physical ageing. These include considerations on the effects on mechanical properties and diffusion-controlled behaviour. Some peculiar features of antiplasticization regarding changes in Tg were probed and the effects of water were examined, both as a single component and in combination with other plasticizers to illustrate the role of intermolecular forces. The analysis has also brought to light the shortcomings of existing theories for disregarding the dual cross-over from antiplasticization to plasticization with respect to modulus variation with temperature and for not addressing failure related properties, such as yielding, crazing and fracture toughness.
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Fan F, Roos YH. Physicochemical properties, structural transformation, and relaxation time in strength analysis for honey powder models. Food Res Int 2019; 122:137-148. [PMID: 31229065 DOI: 10.1016/j.foodres.2019.04.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2018] [Revised: 03/29/2019] [Accepted: 04/02/2019] [Indexed: 11/19/2022]
Abstract
Present study developed a strength analysis for relaxation time (τ) in characterizing physicochemical properties and structural transformation of freeze-dried honey/whey protein isolate (H/WPI) and honey/maltodextrin (H/MD) models based on water sorption, time-dependent crystallization, glass transition, and α-relaxation at various water activities (0.11aw to 0.76aw) and 25 °C. Water sorption data of two models explained WPI was a more effectiveness drying stabilizer than MD as H/WPI model owned higher monolayer water content. Crystallization was observed in prepared models with drying-aids content below 50% of mass ratios at water activity above 0.44aw and 25 °C, whereas the extent of crystallization and structural collapse were inhibited by WPI and MD addition based on sorption isotherms. Glass transition temperature, α-relaxation temperature, and τ for two models were composition-dependent and altered by water, WPI, and MD at water activity below 0.44aw. According to strength analysis of τ, the S for H/WPI and H/MD models was affected by drying-aids and could give a quantitative measure to estimate compositional effects on τ. Moreover, a S-involved state diagram was established to determine the critical parameters (water content and S) for controlling structural transformation of honey powder models during production and storage, i.e., collapse and stickiness.
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Affiliation(s)
- Fanghui Fan
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Guangdong, China.
| | - Yrjö H Roos
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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Which plasticizer is suitable for films based on babassu starch isolated by different methods? Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.038] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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