Towards an improved calorimetric methodology for glass transition temperature determination in amorphous sugars

Autor:	María Zenaida Saavedra-Leos, M. A. Esneider-Alcalá, Claudia Álvarez-Salas, S.A. Pérez-García, Alberto Toxqui-Terán, M.A. Ruiz-Cabrera
Rok vydání:	2012
Předmět:	Thermogravimetric analysis Materials science General Chemical Engineering Thermodynamics General Chemistry Food chemistry Industrial and Manufacturing Engineering Caramelization Amorphous solid Crystal Differential scanning calorimetry Thermal Glass transition Food Science
Zdroj:	CyTA - Journal of Food. 10:258-267
ISSN:	1947-6345 1947-6337
Popis:	Measuring glass transition temperature is necessary for predicting the state and the behavior during the processing, distribution, and storage of many amorphous sugar-rich products. Therefore, the purpose of this study was to establish an improved calorimetric methodology to assess T g in amorphous sugars. This method was created through melting crystal with differential scanning calorimetry (DSC) using the same principle proposed by Jiang, Liu, Bhandari, and Zhou (2008. Impact of caramelization on the glass transition temperature of several caramelized sugars. Part I: chemical analyses. Journal of Agricultural and Food Chemistry, 56, 5138–5147). Thermogravimetric analysis with simultaneous DSC was required to characterize the melting and thermal degradation temperatures of sugars. Thermograms showing the complete process of heating–cooling–reheating are proposed to determine the precise glass transition temperature during cooling (T gC) or reheating (Tg H), and to verify if the processed amorphous sample...
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::14ec2a00aefd70e6fbb0e445a473d08d https://doi.org/10.1080/19476337.2011.639960 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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