Impact of caramelization on the glass transition temperature of several caramelized sugars. Part II: Mathematical modeling

Jiang, Bin, Liu, Yeting, Bhandari, Bhesh and Zhou, Weibiao (2008) Impact of caramelization on the glass transition temperature of several caramelized sugars. Part II: Mathematical modeling. Journal of Agricultural and Food Chemistry, 56 13: 5148-5152. doi:10.1021/jf703792x


Author Jiang, Bin
Liu, Yeting
Bhandari, Bhesh
Zhou, Weibiao
Title Impact of caramelization on the glass transition temperature of several caramelized sugars. Part II: Mathematical modeling
Journal name Journal of Agricultural and Food Chemistry   Check publisher's open access policy
ISSN 1520-5118
Publication date 2008-07-09
Sub-type Article (original research)
DOI 10.1021/jf703792x
Volume 56
Issue 13
Start page 5148
End page 5152
Total pages 5
Editor James N. Sieber
Place of publication Washington , D.C.
Publisher American Chemical Society
Language eng
Subject C1
860199 Processed Food Products and Beverages (excl. Dairy Products) not elsewhere classified
090802 Food Engineering
Abstract Further to part I of this study, this paper discusses mathematical modeling of the relationship between caramelization of several sugars including fructose, glucose, and sucrose and their glass transition temperatures (Tg). Differential scanning calorimetry (DSC) was used for creating caramelized sugar samples and determining their glass transition temperatures (Tg). UV−vis absorbance measurement and high-performance liquid chromatography (HPLC) analysis were used for quantifying the extent of caramelization. Specifically, absorbances at 284 and 420 nm were obtained from UV−vis measurement, and the contents of sucrose, glucose, fructose, and 5-hydroxymethyl-furfural (HMF) in the caramelized sugars were obtained from HPLC measurements. Results from the UV and HPLC measurements were correlated with the Tg values measured by DSC. By using both linear and nonlinear regressions, two sets of mathematical models were developed for the prediction of Tg values of sugar caramels. The first set utilized information obtained from both UV−vis measurement and HPLC analysis, while the second set utilized only information from the UV−vis measurement, which is much easier to perform in practice. As a caramelization process is typically characterized by two stages, separate models were developed for each of the stages within a set. Furthermore, a third set of nonlinear equations were developed, serving as criteria to decide at which stage a caramelized sample is. The models were evaluated through a validation process.
Keyword glass transition
modeling
caramelization
sugar
differential scanning calorimetry
UV-visible spectrometry
high-performance liquid chromatography
Q-Index Code C1
Q-Index Status Confirmed Code
Additional Notes Publication Date (Web): June 13, 2008

Document type: Journal Article
Sub-type: Article (original research)
Collections: 2009 Higher Education Research Data Collection
School of Agriculture and Food Sciences
 
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Created: Fri, 17 Apr 2009, 21:12:02 EST by Emma Cushworth on behalf of School of Land, Crop and Food Sciences