A crispy amorphous food was equilibrated to different moisture contents. These samples were tested for the glass transition temperature (Tg) using mechanical methods. The brittle-ductile transition temperature (Tb) was determined using force-deformation methods. Finally, the temperature where the onset to the sharp decrease in crispness intensity occurred (Tci) was determined by a 10-member sensory panel rating the crispness intensity. The relationships of the Tg, the Tb, and the Tci were determined using three different statistical methods. The results of this research indicated that the Tg, the Tb, and the Tci were related to one another as a function of moisture content.
Bibliographical noteFunding Information:
This project was partially funded by the IFT Marcel Loncin Research Prize, the University of Minnesota Agricultural Experiment Station Project #18-72, and by a USDA National Needs Research Fellowship.
- Brittle-ductile transition
- Glass transition
- Moisture content