GLASS TRANSITION TEMPERATURE AND ITS IMPLICATION FOR DRYING AND STABILITY OF DRIED FOODS

On the basis of the related essential glass transition theory,the main effects on glass transition temperature including composition,molecular weight and plasticization were debated.The importance of the glass transition temperature as a physicochemical parameter in food systems was alsoemphasized.Together with the two indices of the moisture content and the water activity,the application of the glass transition temperature in the process and storage of drying food was also explicated in detail.