Publications by authors named "Takumi Mochizuki"
Water-soluble carbohydrates commonly exist in an amorphous state in foods and undergo glass-rubber transition (glass transition) at the glass transition temperature (). The critical water content () and critical water activity () are the water content and water activity () at which the glass transition occurs at 298 K (typical ambient temperature), respectively. For amorphous water-soluble carbohydrates, can be predicted from the of anhydrous solid () using previously reported equations.
View Article and Find Full Text PDFArticle Synopsis
- The study aimed to investigate the browning behavior of calcium maltobionate (CaMb) by preparing samples with different water contents and activities.
- The browning process was analyzed as a pseudo-zero-order reaction over a range of temperatures and involved calculating the activation energy and pre-exponential factor using the Arrhenius equation.
- The relationship between water content and browning rate showed fluctuations at ambient temperatures, influenced by factors like the monolayer effect, suggesting a predictive approach for understanding CaMb browning during heating.