アカデミックプラザ

研究概要

Applications of the Macro-Micro Region Concepts in the State Diagram in Optimizing Drying and Freezing Processes and Foods’ Stability during Storage
乾燥・冷凍・保存操作に対する状態図へのマクロ-マイクロ領域概念の適用

研究機関名

スルタン カブース大学,食品工学研究室,機能性食品・生物学的製品開発および特性評価(オマーン)
Sultan Qaboos University, Food Engineering Laboratory, Functional Food and Bioproducts Development and Characterization(Oman)

代表者

Mohammad Shafiur Rahman

本研究の主旨

Over the years, water activity and glass transition concepts are the two most successful theoretical foundations developed in determining the food stability during processing and storage. A combination of these two concepts (i.e. water activity and state diagram based on glass transition) could be a powerful tool in determining food stability. These two concepts was first combined in the state and macro-micro regions concept was further proposed by hypothesizing 13 micro-regions having highest to the lowest stability based on the location from the glass transition and BET-monolayer. The first part of this presentation explains the macro-micro regions in the state diagram and the second part provides its applications in drying, freezing, baking processes and the stability of these products during storage. The wide applications of this concept in the food industry could reduce food spoilage, determine the food stability efficiently, and optimize processing conditions for desired characteristics or properties of foods.

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