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KINETICS OF THERMAL SOFTENING OF FOODS – A REVIEW
Author(s) -
RAO M.A.,
LUND D.B.
Publication year - 1986
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1986.tb00028.x
Subject(s) - softening , thermal , kinetics , thermodynamics , materials science , softening point , chemistry , composite material , physics , classical mechanics
Methods for measuring thermal softening of foods are reviewed. The principal physical tests for softening are based on puncture, shear, back extrustion, and deformation. Sensory scores for softening are based on 9‐point scales. Few studies on kinetics of thermal softening of foods have taken thermal lag and uneven heating of sample into consideration. Published data on thermal softening of foods are tabulated in terms of apparent first order rate constants and activation energies.