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

•Tg values in numerous sugar glasses were successfully measured.•The effect of sugar composition and moisture content on Tg values was investigated.•No difference between the Tg measured during cooling versus reheating was found.•The utility and concerns of using model food to predict the Tg curve a...

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Bibliographic Details
Published in:Journal of food engineering 2015-02, Vol.146, p.36-43
Main Authors: Ruiz-Cabrera, M.A., Schmidt, S.J.
Format: Article
Language:English
Subjects:
Amorphous form
Cooling
Differential scanning calorimetry
DSC
Glass transition temperature
Heating
Mathematical models
Moisture content
Predicted Tg curve
Reheating
Sugar mixtures
Sugars
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Summary:•Tg values in numerous sugar glasses were successfully measured.•The effect of sugar composition and moisture content on Tg values was investigated.•No difference between the Tg measured during cooling versus reheating was found.•The utility and concerns of using model food to predict the Tg curve are illustrated. 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
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2014.08.023