Determination of glass transition temperatures during cooling and heating of low-moisture amorphous sugar mixtures

M. A. Ruiz-Cabrera, S. J. Schmidt

Research output: Contribution to journalArticlepeer-review

Abstract

Glass transition temperatures (Tg) of amorphous sugar samples, prepared from 0% to 14% (wb) moisture content, were determined during both cooling and heating using differential scanning calorimetry (DSC). The DSC protocol used involved heating, cooling, and reheating the sugar samples, where Tg was obtained during both cooling and reheating steps. The Gordon-Taylor equation modeled the water plasticization effect, where the Tg of anhydrous solids and constant (k) values were determined simultaneously. No significant difference was found between the cooling and heating glass transition temperature values, with both values significantly influenced by sugar composition (p < 0.05). No significant effect of sugar composition was observed for the k values, resulting in discrepancies displayed by the Gordon-Taylor model for solid mass fractions below 0.84. Thus, k values should be estimated from measured Tg data at low solid mass fractions rather than extrapolated from high solid mass fractions, for prediction of Tg curve at high moisture contents.

Original languageEnglish (US)
Pages (from-to)36-43
Number of pages8
JournalJournal of Food Engineering
Volume146
DOIs
StatePublished - Feb 2015

Keywords

  • Amorphous form
  • DSC
  • Glass transition temperature
  • Predicted
  • Sugar mixtures
  • Tg curve

ASJC Scopus subject areas

  • Food Science

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