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The movement of molecules (molecular mobility) is responsible for many of the quality changes that take place in foods. Research has been carried out to increase knowledge of the various types of molecular mobility in foods and related material and to provide a scientific basis for the improvement of food quality and consumer appeal by controlling molecular mobility in food processing and storage.
Typical products/product characteristics resulting from controlled manipulation of molecular mobility and physical state (eg by the utilization of time, temperature and water relationships during the various processing steps) include the crisp texture of low-moisture breakfast cereals, crisp bread products, and various snack items. Diffusion of molecules or diffusional limitations affect the properties of low-moisture or frozen foods in several ways. Freeze-drying, spray drying and extrusion have been used for the production of sugar and starch based food materials, and food models, on which to carry out the tests. These products were characterized by scanning calorimetry and thermal analysis Molecular mobility was measured in these foods using a range of physical techniques. Most of the techniques gave complementary information and showed that water molecules are still quite mobile below the observed glass transition temperature.
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