The glass transition of food solids has received considerable attention and its relationships with food solids behaviour in various processes and food storage have been well established. The glass transition properties for food components have been obtained primarily from calorimetric measurements and their limit has been in identifying a transition temperature range with no particular informat...

In this paper, we consider the glass transition as a kinetic process and establish one universal equation for the pressure coefficient of the glass transition temperature, dTg/dp, which is a thermodynamic characteristic of this process. Our findings challenge the common previous expectations concerning key characteristics of the transformation from the liquid to the glassy state, because it sug...

We use Monte Carlo simulations to study the static and dynamical properties of a Potts glass with infinite range Gaussian distributed exchange interactions for a broad range of temperature and system size up to N = 2560 spins. The results are compatible with a critical divergence of the relaxation time τ at the theoretically predicted dynamical transition temperature TD, τ ∝ (T−TD) −∆ with ∆ ≈ ...

We report a computer simulation study of the glass transition for water using the extended simple point charge potential. To mimic the difference between standard and hyperquenched glass, we generate glassy configurations with different cooling rates, and we calculate the temperature dependence of the specific heat on heating. The absence of crystallization phenomena allows us, for properly ann...