Abstract: In order to estimate the physical aging time of amorphous state foods, numerical method based on the Adam-Gibbs enthalpy relaxation theory was used to observe the effects of cooling/heating rates and model parameters on the normalized specific heat capacities. The results indicated that different cooling and heating rates produce different values of model parameters. The parameters of AG model correlate strongly and at least one parameter can be fixed before the search routine. The results of present study can predict experimental data very well and be used to make rapid estimation of the physical aging time.

Key words: amorphous state foods, physical aging, differential scanning calorimetry(DSC)