The Application of Glass Transition Temperature in the Frying of Starchy Foods: A Review

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.