Physical aging of amorphous fructose

Truong, V., Bhandari, B. R., Howes, T. and Adhikari, B. (2002) Physical aging of amorphous fructose. Journal of Food Science, 67 8: 3011-3018. doi:10.1111/j.1365-2621.2002.tb08852.x


Author Truong, V.
Bhandari, B. R.
Howes, T.
Adhikari, B.
Title Physical aging of amorphous fructose
Journal name Journal of Food Science   Check publisher's open access policy
ISSN 0022-1147
1750-3841
Publication date 2002-10
Sub-type Article (original research)
DOI 10.1111/j.1365-2621.2002.tb08852.x
Volume 67
Issue 8
Start page 3011
End page 3018
Total pages 8
Editor Owen R. Fennema
Place of publication Chicago
Publisher Institute of Food Technologists
Collection year 2002
Language eng
Subject C1
290102 Food Engineering
671701 Processed food products and beverages
Abstract Physical aging of amorphous anhydrous fructose at temperature 5 degreesC and at 22 degreesC was studied using differential scanning calorimetry (DSC). The dynamic glass transitions temperature, T-g0 for unaged samples was 16 degreesC and 13.3 degreesC for heating rate of 10 degreesC/min and 1 degreesC/min, respectively. The fictive temperature, T-f0 for unaged samples calculated by Richardson and Savill method was 12 degreesC, which is close to the dynamic value obtained from the lower DSC heating rate. The fictive temperature T-f of the aged fructose glasses at temperatures both below and above the transition region was fitted well by a non-exponential decay function (Williams-Watts form). Aging above the transition region (22 degreesC) for 18 d increased both the dynamic glass transition temperature T and the fictive temperature T-f. However, aging below the transition region (5 degreesC) for I d increased the dynamic glass transition temperature T-g but decreased the fictive temperature T-f.
Keyword Food Science & Technology
Physical Aging
Fructose Glasses
Glass Transition Temperature
Fictive Temperature
Enthalpic Recovery
Glass-transition Temperature
Differential Scanning Calorimetry
Low-molecular-weight
Enthalpy Relaxation
Structural Relaxation
Cooling Rate
Glucose
Dependence
Kinetics
Behavior
Q-Index Code C1

Document type: Journal Article
Sub-type: Article (original research)
Collections: Excellence in Research Australia (ERA) - Collection
School of Agriculture and Food Sciences
 
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Created: Tue, 14 Aug 2007, 17:51:47 EST