The Application of Glass Transition Temperature in the Frying of Starchy Foods: A Review
Bibliographic record
Abstract
Investigating the glass transition temperature (Tg) of fried foods helps comprehend their physiochemical, and thermal characteristics, which are crucial in controlling their quality, stability, and safety during processing and storage. During the phase transition, substantial alterations happen in the physical properties of fried foods, such as molecular mobility, viscosity, and elasticity, due to variations in moisture and temperature, leading to the development of the structure. This study aimed to review the importance and concept of glass transition temperature (Tg), and changes in the physical properties of starchy products controlled by this phenomenon. The influence of water sorption, pre- and post-frying treatments, frying time, and food composition on Tg during frying was also reviewed. Moreover, the effect of Tg on textural characteristics of fried foods, including crispness, crust formation, and collapse, as well as measurement techniques of Tg, were covered.
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How this classification was reachedexpand
Full frame machine prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.
Distilled classifier scores by category (both heads)
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.001 | 0.001 |
| Meta-epidemiology (narrow) | 0.001 | 0.000 |
| Meta-epidemiology (broad) | 0.001 | 0.001 |
| Bibliometrics | 0.003 | 0.003 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.001 | 0.002 |
| Open science | 0.001 | 0.001 |
| Research integrity | 0.001 | 0.001 |
| Insufficient payload (model declined to judge) | 0.003 | 0.001 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".