Advancements in Application and Measurement of Glass Transition in Foods On-Demand Webcast

- In Stock

Sponsored by Decagon Devices, Inc.

This webcast is free to IFT members.

In this webcast, participants learn how glass transition temperature (Tg) and food polymer science are recognized as providing important information regarding the stability of amorphous foods, especially amorphous food powders.

Traditionally, glass transition (Tg) was determined using thermal techniques, but recent advancements in producing high resolution, dynamic isotherms has made it possible to use moisture sorption isotherms to observe glass transition and determine critical water activities.

Learning Objectives:

  • Participants will be able to recognize factors that influence glass transition such as moisture and material
  • Participants will be able to illustrate advancements to more effectively use isotherms to observe glass transition
  • Participants will be able to apply examples of successful investigations of glass transition using moisture soprtion isotherms
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    Intended Audience:

  • Product Developers
  • Company Management
  • Sales & Marketing Personnel
  • Plant Production Personnel
  • Quality Assurance Managers and Supervisors
  • Food Safety Specialists
  • Product Manufacturers
  • Research Staff
  • Regulators
  • Academics
  • Students
  •  

    Learning Level: Beginner, Intermediate, and Advanced


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