Physical aging of maltose glasses

Shelly J. Schmidt, Amy Marie Lammert

Research output: Contribution to journalArticlepeer-review


Physical aging is the alteration in the physical properties of a glass, as a function of time, at temperatures below its glass transition temperature (Tg). The physical aging of maltose glasses, prepared from maltose monohydrate sugar, was studied using differential scanning calorimetry (DSC). The maltose was aged at 30°C for times ranging from 5 min to ≃10 days. The Tg and change in heat capacity of the unaged and aged maltose glasses were measured. The change in enthalpy relaxation with aging time was determined by integrating the difference between the aged and the unaged DSC thermograms. The enthalpic relaxation data were adequately described by the Williams- Watts equation.

Original languageEnglish (US)
Pages (from-to)870-875
Number of pages6
JournalJournal of food science
Issue number5
StatePublished - 1996


  • differential scanning calorimetry
  • enthalpic relaxation
  • enthalpy recovery
  • maltose
  • physical aging

ASJC Scopus subject areas

  • Food Science


Dive into the research topics of 'Physical aging of maltose glasses'. Together they form a unique fingerprint.

Cite this