ABSTRACT
In its simplest definition, state diagrams describe physical=chemical states of a material as a function of different conditions. The physical or chemical state of food materials and the thermal transitions they undergo are critical for determination of processing conditions and overall quality of the final food products, including stability, texture, and functionality. For example, the physical states of ingredients in a mixture determine the transport properties such as viscosity, density, mass and thermal diffusivity, together with reactivity of the material. Temperature, moisture content, pressure, concentration, shear, time, etc., are some of the factors that can alter the physical state of materials (Cocero and Kokini, 1991; Roos, 1995; Madeka and Kokini, 1996). Development of state diagrams of food materials enables understanding the relationship between the composition of a food product and its physical state. This knowledge in turn can be used to predict processing and storage requirements. State diagrams are critical to form a predictive basis for developing novel food products and for improving the quality of existing products.
