Calorimetric study of the glass transition occurring in aqueous glucose: Fructose solutions

Autor:	Martin J. Izzard, S. Ablett, John M.V. Blanshard, I. Arvanitoyannis, Peter J. Lillford
Rok vydání:	1993
Předmět:	Nutrition and Dietetics Chromatography Aqueous solution Analytical chemistry Plasticizer Fructose Carbohydrate chemistry.chemical_compound Viscosity Differential scanning calorimetry chemistry Sugar Glass transition Agronomy and Crop Science Food Science Biotechnology
Zdroj:	Journal of the Science of Food and Agriculture. 63:177-188
ISSN:	1097-0010 0022-5142
Popis:	Glass transition temperatures (Tg) for dilute and concentrated glucose: fructose: water solutions have been determined by differential scanning calorimetry. The supplemented phase diagrams (glucose: fructose 1:4, 1:2, 1:1, 2:1, 4:1 (w/w)) are presented and from these the temperature (Tg') and concentration (C'g) of the maximally freeze-concentrated glass have been determined. Theoretical predictions of Tg for binary (glucose: fructose) and tertiary (glucose: fructose: water) systems according to the Couchman–Karasz and Gordon-Taylor equations are given and discussed. Annealing vitrified glucose: fructose glasses above their Tg allows the glass concentration to approach C'g as a result of ice formation. Viscosity measurements of fructose and fructose: glucose mixtures allow for a calculation of Tg of the non-aqueous solutions.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7227472b80d3127548fad3a1543a058b https://doi.org/10.1002/jsfa.2740630203 Zobrazit plný text záznamu Plný text