Glass transitions as affected by food compositions and by conventional and novel freezing technologies: A review

TLDR: A review of the theories and assumptions related to the concept of the glass transition and the response of different food components such as moisture, carbohydrate, protein, and lipid at the glassy state is provided in this paper.

Abstract: Background Stability of food is a great challenge that encompasses the interaction among the constituents, processing conditions and thermal history. The frozen storage of food sometimes incurs possible harmful effect due to the formation of large ice crystal and destruction of the cell structure. Glass transition state is a second-order transition of matter where a system reaches a thermodynamically non-equilibrium state due to the immobility of molecules, and it is a universal phenomenon observed when liquid goes to supercooled vitreous state because of extensive cooling or change in the composition. The cryostabilisation or storage at glassy conditions has been studied widely as it can prevent the quality degradation due to freezing. Scope and approach The review provides an overview of the theories and assumptions related to the concept of the glass transition and the response of different food components such as moisture, carbohydrate, protein, and lipid at the glassy state. Influences of processing conditions including moisture removal, freezing rate, annealing time on the relaxation process or the glass transition are also elaborated. In addition, the effects of novel freezing techniques such as ultrasound assisted, high pressure assisted, electric and magnetic field assisted freezing are also discussed in the current review. Key findings and conclusions The glass transition is highly dependent on the presence of moisture and carbohydrate molecules for its great affinity to make hydrogen bond and increase viscosity. The fat and protein glass transitions take place at very low temperatures, at which commercial frozen storage is not considered feasible. Conventional freeze drying and dehydrofreezing require removal of water, which increases the glass transition temperature. Storage at or below the glass transition temperature is desired to increase stability and prevent any quality deterioration. Novel freezing processes such as high pressure, ultrasound, electric and magnetic assisted freezing incur changes in microstructure and metastable glassy states. The current review provides valuable information for designing products with optimized processing techniques and conditions.