Glass transition behaviour of fructose

Truong, V., Bhandari, B. R., Howes, T. and Adhikari, B. (2004) Glass transition behaviour of fructose. International Journal of Food Science And Technology, 39 5: 569-578. doi:10.1111/j.1365-2621.2004.00817.x


Author Truong, V.
Bhandari, B. R.
Howes, T.
Adhikari, B.
Title Glass transition behaviour of fructose
Journal name International Journal of Food Science And Technology   Check publisher's open access policy
ISSN 0950-5423
Publication date 2004-01-01
Sub-type Article (original research)
DOI 10.1111/j.1365-2621.2004.00817.x
Volume 39
Issue 5
Start page 569
End page 578
Total pages 10
Editor C. Smith
Place of publication Oxford
Publisher Blackwell Publishing
Collection year 2004
Language eng
Subject C1
290102 Food Engineering
620200 Horticultural Crops
Abstract The glass transition temperature and the second transition (the endothermic change between the glass transition and melting temperatures) of fructose were studied. The thermal history strongly affected both transitions of fructose. Storage for 10 days at 22degreesC increased the dynamic glass transition temperature from 16 to 25degreesC and decreased the second transition of fructose from 110 to 98degreesC in the first differential scanning calorimetric (DSC) scan. The amplitude of the second transition increased slightly with storage time and reached 260% of the first transition for vacuum oven dried samples. The effect of thermal history on the glass transition temperature of fructose can be removed by scanning the sample in a DSC to 130degreesC. The effects of water content, glucose and sucrose on the two transitions were also investigated.
Keyword Food Science & Technology
Annealing
Glucose
Second Transition
Storage
Sucrose
Thermal History
Differential Scanning Calorimetry
Low-molecular-weight
Carbohydrate Solutions
Enthalpy Relaxation
Amorphous Glucose
Sucrose Solutions
Ice Formation
Water
Kinetics
Mixture
Q-Index Code C1

 
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Created: Wed, 15 Aug 2007, 14:12:01 EST