Abstract The purpose of this study was to understand effect of water sorption on the glass transition temperature (Tg) and texture of deep-fried models, namely, bits of deep-fried tempura batter. Two types of deep-fried models (normal and glucose-added samples) were employed. Tg was investigated by thermal rheological analysis (TRA); although TRA measurements for pellet samples showed an unclear glass transition, the measurements for bulk samples showed a large force-drop induced by this effect. Isothermal mechanical relaxation measurement confirmed that the Tg value of the deep-fried samples could be evaluated from the departure point of the force-drop. The Tg decreased with increase in water content because of the water plasticizing effect; the glucose-added sample had a higher Tg than the normal sample at each water content. The fracture property of the samples changed from brittle to ductile at the critical water content and/or water activity (i.e., those at Tg = 25 °C).

中文翻译：

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吸水对油炸模型玻璃化转变温度和质地的影响

摘要 本研究的目的是了解吸水对油炸模型（即油炸天妇罗面糊碎片）的玻璃化转变温度 (Tg) 和质地的影响。使用了两种类型的油炸模型（正常和添加葡萄糖的样品）。通过热流变分析 (TRA) 研究 Tg；尽管丸粒样品的 TRA 测量显示出不清晰的玻璃化转变，但散装样品的测量显示由这种效应引起的大的力降。等温机械松弛测量证实，可以从力降的出发点评估油炸样品的 Tg 值。由于水的增塑作用，Tg随着含水量的增加而降低；添加葡萄糖的样品在每种含水量下的 Tg 均高于正常样品。