Thermodynamic Properties and Kinetics of the Physical Ageing of Amorphous Glucose, Fructose, and Their Mixture |
| |
| Authors: | R Wungtanagorn S J Schmidt |
| |
| Institution: | (1) Department of Agricultural Engineering, University of Illinois, 905 S. Goodwin Ave., Urbana, IL 61801, USA;(2) Department of Food Science and Human Nutrition, University of Illinois, 905 S. Goodwin Ave., Urbana, IL 61801, USA |
| |
| Abstract: | The physical ageing characteristics of glucose, fructose, and their mixtures were studied using standard differential scanning calorimetry (DSC). The inflection, onset, midpoint,half-height, and endpoint glass transition temperature (T
g), fictive temperature (T
f), and relaxation enthalpy ( H) were measured as a function of ageing time. The relationship between H and T
f was evaluated. The time dependence of H was fit using the Cowie and Ferguson model. The ageing rate was expressed in terms of the average relaxation time (< >) and the entropy production (P). It was found that the fructose component decreased the rate of ageing of the mixtures.This revised version was published online in November 2005 with corrections to the Cover Date. |
| |
| Keywords: | Cowie and Ferguson model DSC enthalpy relaxation fructose glucose physical ageing |
| 本文献已被 SpringerLink 等数据库收录！ |
|
