Physical Aging of Amorphous Fructose

Physical aging of amorphous anhydrous fructose at temperature 5 °C and at 22 °C was studied using differential scanning calorimetry (DSC). The dynamic glass transition temperature, Tg0 for unaged samples was 16 °C and 13.3 °C for heating rate of 10 °C/min and 1 °C/min, respectively. The fictive temp...

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Bibliographic Details
Published in:Journal of food science 2002-10, Vol.67 (8), p.3011-3018
Main Authors: Truong, V., Bhandari, B.R., Howes, T., Adhikari, B.
Format: Article
Language:English
Subjects:
Aging
Biological and medical sciences
enthalpic recovery
fictive temperature
Food industries
Food science
fructose glasses
Fundamental and applied biological sciences. Psychology
glass transition temperature
physical aging
Sugar
Sugar industries
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Summary:Physical aging of amorphous anhydrous fructose at temperature 5 °C and at 22 °C was studied using differential scanning calorimetry (DSC). The dynamic glass transition temperature, Tg0 for unaged samples was 16 °C and 13.3 °C for heating rate of 10 °C/min and 1 °C/min, respectively. The fictive temperature, Tf0 for unaged samples calculated by Richardson and Savill method was 12 °C, which is close to the dynamic value obtained from the lower DSC heating rate. The fictive temperature Tf of the aged fructose glasses at temperatures both below and above the transition region was fitted well by a non‐exponential decay function (Williams‐Watts form). Aging above the transition region (22 °C) for 18 d increased both the dynamic glass transition temperature Tg and the fictive temperature Tf. However, aging below the transition region (5 °C) for 1 d increased the dynamic glass transition temperature Tg but decreased the fictive temperature Tf.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2002.tb08852.x