Amorphous Structure of Foods
Channel: Abd Karim Alias
Date: 2014-12-06

A brief presentation about amorphous structure of solid foods and some examples of amorphous (glassy) food. Many dried foods, or low moisture foods are either in crystalline or amorphous form. 

CRYSTALLINE STRUCTURE

Thermodynamically, the crystalline form is at the lowest energy level or stable equilibrium state. The crystalline state has a defined molecular arrangement in the long-range order. The molecules are tightly packed.

AMORPHOUS STRUCTURE

The majority of the processed food exist in amorphous form. Thermodynamically, the amorphous state is at a higher entropy level than the crystals. Molecules ate nonaligned, tangled, more open, and porous. Amorphous solid may also possess short-range order and regions of high and low densities and have higher entropy than the corresponding crystals. Since amorphous state is at a high energy level, it can undergo crystallization to achieve equilibrium. Amorphous powders are prone to stickiness and caking.

This topic is part of the course IMK 209 - Physical Properties of Foods.

Presented by Professor Abd Karim Alias, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia.

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