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The composition of materials contacting foodstuffs aren't the only factor controlling carcinogen migration into foodstuffs; there are other factors that can have a significant role in food safety. Examples include: the temperature of food products, the fat content of the food products and total time of contact with a surface.
The most common applications are in the making of pottery, glass, and some types of food, but there are many others, such as the vitrification of an antifreeze-like liquid in cryopreservation. In a different sense of the word, the embedding of material inside a glassy matrix is also called vitrification. An important application is the ...
Other materials, such as many polymers, lack a well defined crystalline state and easily form glasses, even upon very slow cooling or compression. The tendency for a material to form a glass while quenched is called glass forming ability. This ability depends on the composition of the material and can be predicted by the rigidity theory. [12]
Nowadays, soda-lime glass is the commonly used variation manufactured from raw materials such as soda ash, limestone, and metal. Due to the structural characteristics of glass, the risk of migration into the food is very limited. Glass is incredibly chemically stable and durable when handled carefully (due to its fragile nature). [34]
Glass-filled polymer (or glass-filled plastic), is a mouldable composite material. It comprises short glass fibers in a matrix of a polymer material. It is used to manufacture a wide range of structural components by injection or compression moulding. [1] It is an ideal glass alternative that offers flexibility in the part, chemical resistance ...
The terms "glass" and "glassy solid" are sometimes used synonymously with amorphous solid; however, these terms refer specifically to amorphous materials that undergo a glass transition. [1] Examples of amorphous solids include glasses, metallic glasses, and certain types of plastics and polymers. [2] [3]
Although food engineering is a relatively recent and evolving field of study, it is based on long-established concepts and activities. [1] The traditional focus of food engineering was preservation, which involved stabilizing and sterilizing foods, preventing spoilage, and preserving nutrients in food for prolonged periods of time. [5]
Main chain LCPs have rigid, rod-like mesogens in the polymer backbones, which indirectly leads to the high melting temperature of this kind of LCPs. To make this kind of polymer easy to process, different methods are applied to lower the transition temperature: introducing flexible sequences, introducing bends or kinks, or adding substituent ...