Glass Transition Temperature in Frozen Foods
Calculates the viscosity of food matrices near the glass transition temperature using the Williams-Landel-Ferry (WLF) model to predict stability.
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1. Define Input Parameters
2. Engineering Output
Storage Temperature (Kelvin) (T_K)
- K
- K
Glass Transition Temperature (Kelvin) (Tg_K)
- K
- K
Temperature Difference (delta_T)
- K
- K
Viscosity at Storage Temperature (mu)
- Pa·s
- Pa·s
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The glass transition temperature (Tg) is a critical parameter in food engineering, representing the transition from a brittle, glassy state to a rubbery, viscous state. Maintaining storage temperatures below Tg is essential for ensuring long-term stability and inhibiting degradation in frozen foods.
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