{"id":"https://openalex.org/W65810041","doi":null,"title":"Applying state diagrams to food processing and development.","display_name":"Applying state diagrams to food processing and development.","publication_year":1991,"publication_date":"1991-12-01","ids":{"openalex":"https://openalex.org/W65810041","mag":"65810041","pmid":"https://pubmed.ncbi.nlm.nih.gov/11537636"},"language":"en","primary_location":{"id":"pmid:11537636","doi":null,"is_oa":false,"landing_page_url":"https://pubmed.ncbi.nlm.nih.gov/11537636","pdf_url":null,"source":{"id":"https://openalex.org/S4306525036","display_name":"PubMed","issn_l":null,"issn":null,"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":"https://openalex.org/I1299303238","host_organization_name":"National Institutes of Health","host_organization_lineage":["https://openalex.org/I1299303238"],"host_organization_lineage_names":[],"type":"repository"},"license":null,"license_id":null,"version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Food technology","raw_type":"Journal Article"},"volume":null,"type":"article","is_traditional":true,"indexed_in":["pubmed"],"open_access":{"is_oa":false,"oa_status":"closed","oa_url":null,"any_repository_has_fulltext":false},"authorships":[{"author_position":"first","author":{"id":"https://openalex.org/A5109829816","display_name":"Y Roos","orcid":null,"observed_orcids":[]},"institutions":[{"id":"https://openalex.org/I133731052","display_name":"University of Helsinki","ror":"https://ror.org/040af2s02","country_code":"FI","type":"education","lineage":["https://openalex.org/I133731052"]}],"countries":["FI"],"is_corresponding":false,"raw_author_name":"Y Roos","raw_affiliation_strings":["Dept. of Food Chemistry and Technology, University of Helsinki, Finland"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Dept. of Food Chemistry and Technology, University of Helsinki, Finland","institution_ids":["https://openalex.org/I133731052"]}]},{"author_position":"last","author":{"id":"https://openalex.org/A5110095970","display_name":"Marcus Karel","orcid":null,"observed_orcids":[]},"institutions":[],"countries":[],"is_corresponding":false,"raw_author_name":"M Karel","raw_affiliation_strings":[],"raw_orcid":null,"affiliations":[]}],"institutions":[],"countries_distinct_count":1,"institutions_distinct_count":1,"corresponding_author_ids":[],"corresponding_institution_ids":[],"apc_list":null,"apc_paid":null,"fwci":6.1318,"has_fulltext":false,"cited_by_count":291,"citation_normalized_percentile":{"value":0.97318873,"is_in_top_1_percent":false,"is_in_top_10_percent":true},"cited_by_percentile_year":{"min":93,"max":100},"biblio":{"volume":"45","issue":"12","first_page":"66, 68","last_page":"71, 107"},"is_retracted":false,"is_paratext":false,"is_xpac":false,"primary_topic":{"id":"https://openalex.org/T10474","display_name":"Material Dynamics and Properties","score":0.7318999767303467,"subfield":{"id":"https://openalex.org/subfields/2505","display_name":"Materials Chemistry"},"field":{"id":"https://openalex.org/fields/25","display_name":"Materials Science"},"domain":{"id":"https://openalex.org/domains/3","display_name":"Physical Sciences"}},"topics":[{"id":"https://openalex.org/T10474","display_name":"Material Dynamics and Properties","score":0.7318999767303467,"subfield":{"id":"https://openalex.org/subfields/2505","display_name":"Materials Chemistry"},"field":{"id":"https://openalex.org/fields/25","display_name":"Materials Science"},"domain":{"id":"https://openalex.org/domains/3","display_name":"Physical Sciences"}},{"id":"https://openalex.org/T12349","display_name":"Food Chemistry and Fat Analysis","score":0.05469999834895134,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T10140","display_name":"Food composition and properties","score":0.05400000140070915,"subfield":{"id":"https://openalex.org/subfields/2916","display_name":"Nutrition and Dietetics"},"field":{"id":"https://openalex.org/fields/29","display_name":"Nursing"},"domain":{"id":"https://openalex.org/domains/4","display_name":"Health Sciences"}}],"keywords":[{"id":"https://openalex.org/keywords/glass-transition-temperature","display_name":"glass transition temperature","score":0.9760000109672546},{"id":"https://openalex.org/keywords/state-transition-diagrams","display_name":"state diagrams","score":0.8550000190734863},{"id":"https://openalex.org/keywords/phase-transitions","display_name":"phase transitions","score":0.7829999923706055},{"id":"https://openalex.org/keywords/free-volume","display_name":"free volume","score":0.6029999852180481},{"id":"https://openalex.org/keywords/molecular-mobility","display_name":"molecular mobility","score":0.8830000162124634},{"id":"https://openalex.org/keywords/recrystallization","display_name":"recrystallization","score":0.7160000205039978},{"id":"https://openalex.org/keywords/ice-formation","display_name":"ice formation","score":0.7540000081062317},{"id":"https://openalex.org/keywords/stickiness","display_name":"stickiness","score":0.6510000228881836},{"id":"https://openalex.org/keywords/collapse","display_name":"collapse","score":0.7590000033378601},{"id":"https://openalex.org/keywords/moisture-content","display_name":"moisture content","score":0.5699999928474426},{"id":"https://openalex.org/keywords/viscosity","display_name":"viscosity","score":0.6800000071525574},{"id":"https://openalex.org/keywords/food-processing","display_name":"food processing","score":0.4440000057220459},{"id":"https://openalex.org/keywords/food-storage","display_name":"food storage","score":0.5040000081062317}],"concepts":[{"id":"https://openalex.org/C56052488","wikidata":"https://www.wikidata.org/wiki/Q103382","display_name":"Amorphous solid","level":2,"score":0.8442436456680298},{"id":"https://openalex.org/C122865956","wikidata":"https://www.wikidata.org/wiki/Q825643","display_name":"Glass transition","level":3,"score":0.7255178093910217},{"id":"https://openalex.org/C195702682","wikidata":"https://www.wikidata.org/wiki/Q623318","display_name":"Recrystallization (geology)","level":2,"score":0.5044578313827515},{"id":"https://openalex.org/C88529989","wikidata":"https://www.wikidata.org/wiki/Q3395484","display_name":"Polyamorphism","level":3,"score":0.4819176495075226},{"id":"https://openalex.org/C192562407","wikidata":"https://www.wikidata.org/wiki/Q228736","display_name":"Materials science","level":0,"score":0.47817379236221313},{"id":"https://openalex.org/C2778958987","wikidata":"https://www.wikidata.org/wiki/Q139143","display_name":"Extrusion","level":2,"score":0.42161160707473755},{"id":"https://openalex.org/C42360764","wikidata":"https://www.wikidata.org/wiki/Q83588","display_name":"Chemical engineering","level":1,"score":0.3636811077594757},{"id":"https://openalex.org/C185592680","wikidata":"https://www.wikidata.org/wiki/Q2329","display_name":"Chemistry","level":0,"score":0.3533634841442108},{"id":"https://openalex.org/C199289684","wikidata":"https://www.wikidata.org/wiki/Q83353","display_name":"Mineralogy","level":1,"score":0.32901686429977417},{"id":"https://openalex.org/C159985019","wikidata":"https://www.wikidata.org/wiki/Q181790","display_name":"Composite material","level":1,"score":0.22766181826591492},{"id":"https://openalex.org/C8010536","wikidata":"https://www.wikidata.org/wiki/Q160398","display_name":"Crystallography","level":1,"score":0.1790977120399475},{"id":"https://openalex.org/C521977710","wikidata":"https://www.wikidata.org/wiki/Q81163","display_name":"Polymer","level":2,"score":0.17868980765342712},{"id":"https://openalex.org/C127413603","wikidata":"https://www.wikidata.org/wiki/Q11023","display_name":"Engineering","level":0,"score":0.07739084959030151},{"id":"https://openalex.org/C127313418","wikidata":"https://www.wikidata.org/wiki/Q1069","display_name":"Geology","level":0,"score":0.07658439874649048},{"id":"https://openalex.org/C151730666","wikidata":"https://www.wikidata.org/wiki/Q7205","display_name":"Paleontology","level":1,"score":0.0}],"mesh":[{"descriptor_ui":"D003460","descriptor_name":"Crystallization","qualifier_ui":null,"qualifier_name":null,"is_major_topic":false},{"descriptor_ui":"D003890","descriptor_name":"Desiccation","qualifier_ui":null,"qualifier_name":null,"is_major_topic":false},{"descriptor_ui":"D005504","descriptor_name":"Food Analysis","qualifier_ui":"Q000379","qualifier_name":"methods","is_major_topic":true},{"descriptor_ui":"D005504","descriptor_name":"Food Analysis","qualifier_ui":"Q000706","qualifier_name":"statistics & numerical data","is_major_topic":true},{"descriptor_ui":"D005511","descriptor_name":"Food Handling","qualifier_ui":null,"qualifier_name":null,"is_major_topic":false},{"descriptor_ui":"D005615","descriptor_name":"Freezing","qualifier_ui":null,"qualifier_name":null,"is_major_topic":false},{"descriptor_ui":"D008962","descriptor_name":"Models, Theoretical","qualifier_ui":null,"qualifier_name":null,"is_major_topic":true},{"descriptor_ui":"D011108","descriptor_name":"Polymers","qualifier_ui":"Q000032","qualifier_name":"analysis","is_major_topic":false},{"descriptor_ui":"D011108","descriptor_name":"Polymers","qualifier_ui":"Q000737","qualifier_name":"chemistry","is_major_topic":true},{"descriptor_ui":"D013696","descriptor_name":"Temperature","qualifier_ui":null,"qualifier_name":null,"is_major_topic":false},{"descriptor_ui":"D013997","descriptor_name":"Time Factors","qualifier_ui":null,"qualifier_name":null,"is_major_topic":false},{"descriptor_ui":"D014783","descriptor_name":"Viscosity","qualifier_ui":null,"qualifier_name":null,"is_major_topic":false},{"descriptor_ui":"D014867","descriptor_name":"Water","qualifier_ui":null,"qualifier_name":null,"is_major_topic":false}],"locations_count":2,"locations":[{"id":"pmid:11537636","doi":null,"is_oa":false,"landing_page_url":"https://pubmed.ncbi.nlm.nih.gov/11537636","pdf_url":null,"source":{"id":"https://openalex.org/S4306525036","display_name":"PubMed","issn_l":null,"issn":null,"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":"https://openalex.org/I1299303238","host_organization_name":"National Institutes of Health","host_organization_lineage":["https://openalex.org/I1299303238"],"host_organization_lineage_names":[],"type":"repository"},"license":null,"license_id":null,"version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Food technology","raw_type":"Journal Article"},{"id":"mag:65810041","doi":null,"is_oa":false,"landing_page_url":"https://pubmed.ncbi.nlm.nih.gov/11537636","pdf_url":null,"source":{"id":"https://openalex.org/S4306525036","display_name":"PubMed","issn_l":null,"issn":null,"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":"https://openalex.org/I1299303238","host_organization_name":"National Institutes of Health","host_organization_lineage":["https://openalex.org/I1299303238"],"host_organization_lineage_names":[],"type":"repository"},"license":null,"license_id":null,"version":null,"is_accepted":false,"is_published":false,"raw_source_name":"PubMed","raw_type":null}],"best_oa_location":null,"sustainable_development_goals":[],"study_designs":[],"awards":[],"funders":[],"has_content":{"grobid_xml":false,"pdf":false},"content_urls":null,"referenced_works_count":0,"referenced_works":[],"related_works":["https://openalex.org/W2038248326","https://openalex.org/W2801995770","https://openalex.org/W2012655259","https://openalex.org/W2481686007","https://openalex.org/W3023250397","https://openalex.org/W39384682","https://openalex.org/W2039437404","https://openalex.org/W4416221534","https://openalex.org/W16510554","https://openalex.org/W2123269752"],"abstract_inverted_index":{"The":[0,97,126,210],"physical":[1,147,196],"state":[2,29,83,197,218],"of":[3,15,26,69,80,102,129,135,167,201,236],"food":[4,169,238],"components":[5],"affects":[6],"their":[7],"properties":[8],"during":[9],"processing,":[10],"storage,":[11],"and":[12,35,45,49,73,76,84,138,148,153,157,171,180,204,223,233],"consumption.":[13],"Removal":[14],"water":[16,230],"by":[17,20,60,194],"evaporation":[18],"or":[19,65],"freezing":[21],"often":[22],"results":[23,211],"in":[24,66,92,146,198,214],"formation":[25],"an":[27,133],"amorphous":[28,82,104,168,237],"(Parks":[30],"et":[31,41],"al.,":[32,42],"1928;":[33],"Troy":[34],"Sharp,":[36],"1930;":[37],"Kauzmann,":[38],"1948;":[39],"Bushill":[40],"1965;":[43],"White":[44],"Cakebread,":[46,154],"1966;":[47,155],"Slade":[48,156],"Levine,":[50,158],"1991).":[51,159],"Amorphous":[52],"foods":[53],"are":[54,90,192,212],"also":[55,185],"produced":[56],"from":[57,117],"carbohydrate":[58],"melts":[59],"rapid":[61],"cooling":[62],"after":[63],"extrusion":[64],"the":[67,81,103,109,195,199,228],"manufacturing":[68],"hard":[70],"sugar":[71],"candies":[72],"coatings":[74],"(Herrington":[75],"Branfield,":[77],"1984).":[78],"Formation":[79],"its":[85],"relation":[86],"to":[87,121,174,226],"equilibrium":[88],"conditions":[89],"shown":[91],"Fig.":[93],"1":[94],"[see":[95],"text].":[96],"most":[98],"important":[99],"change,":[100],"characteristic":[101],"state,":[105],"is":[106,132],"noticed":[107],"at":[108],"glass":[110,130],"transition":[111,116,131],"temperature":[112],"(Tg),":[113],"which":[114,143],"involves":[115],"a":[118,122],"solid":[119],"\"glassy\"":[120],"liquid-like":[123],"\"rubbery\"":[124],"state.":[125],"main":[127],"consequence":[128],"increase":[134],"molecular":[136],"mobility":[137],"free":[139],"volume":[140],"above":[141],"Tg,":[142],"may":[144],"result":[145],"physico-chemical":[149],"deteriorative":[150,190],"changes":[151],"(White":[152],"We":[160,183],"have":[161,184],"conducted":[162],"studies":[163],"on":[164,221],"phase":[165],"transitions":[166],"materials":[170],"related":[172],"Tg":[173,202],"composition,":[175],"viscosity,":[176],"stickiness,":[177],"collapse,":[178],"recrystallization,":[179],"ice":[181],"formation.":[182],"proposed":[186],"that":[187],"some":[188],"diffusion-limited":[189],"reactions":[191],"controlled":[193],"vicinity":[200],"(Roos":[203],"Karel,":[205],"1990,":[206],"1991a,":[207],"b,":[208],"c).":[209],"summarized":[213],"this":[215],"article,":[216],"with":[217],"diagrams":[219],"based":[220],"experimental":[222],"calculated":[224],"data":[225],"characterize":[227],"relevant":[229],"content,":[231],"temperature,":[232],"time-dependent":[234],"phenomena":[235],"components.":[239]},"counts_by_year":[{"year":2025,"cited_by_count":2},{"year":2024,"cited_by_count":5},{"year":2023,"cited_by_count":2},{"year":2022,"cited_by_count":3},{"year":2021,"cited_by_count":6},{"year":2020,"cited_by_count":17},{"year":2019,"cited_by_count":9},{"year":2018,"cited_by_count":12},{"year":2017,"cited_by_count":7},{"year":2016,"cited_by_count":8},{"year":2015,"cited_by_count":12},{"year":2014,"cited_by_count":14},{"year":2013,"cited_by_count":6},{"year":2012,"cited_by_count":13}],"updated_date":"2026-11-04T10:54:05.112534","created_date":"2016-06-24T00:00:00"}