Thermodynamic properties and kinetics of the physical ageing of amorphous glucose, fructose, and their mixture

R. Wungtanagorn, Shelly J Schmidt

Research output: Contribution to journalArticlepeer-review

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 (Tg), fictive temperature (Tf), and relaxation enthalpy (ΔH) were measured as a function of ageing time. The relationship between ΔH and Tf was evaluated. The time dependence of ΔH was fit using the Cowie and Ferguson model. The ageing rate was expressed in terms of the average relaxation time (〈τ〉) and the entropy production (P). It was found that the fructose component decreased the rate of ageing of the mixtures.

Original languageEnglish (US)
Pages (from-to)9-35
Number of pages27
JournalJournal of Thermal Analysis and Calorimetry
Volume65
Issue number1
DOIs
StatePublished - 2001

Keywords

  • Cowie and Ferguson model
  • DSC
  • Enthalpy relaxation
  • Fructose
  • Glucose
  • Physical ageing

ASJC Scopus subject areas

  • Condensed Matter Physics
  • Materials Chemistry
  • Polymers and Plastics
  • General Dentistry
  • Physical and Theoretical Chemistry

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