Application of the synthetic polymer approach to the glass transition of fruit leathers

A commercial fruit leather was analysed in an effort to document the application of the synthetic polymer approach to its vitrification properties. Techniques employed were dynamic mechanical thermal analysis on tension and modulated differential scanning calorimetry. The temperature and frequency d...

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Bibliographic Details
Published in:Journal of food engineering 2008-05, Vol.86 (2), p.243-250
Main Authors: Torley, P.J., de Boer, J., Bhandari, B.R., Kasapis, S., Shrinivas, P., Jiang, B.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Differential scanning calorimetry
Dynamic tests
Food engineering
Food industries
Foods
Free volume theory
Fruit and vegetable industries
Fruit leathers
fruit products
Fruits
Fundamental and applied biological sciences. Psychology
General aspects
Glass transition
Leather
Mechanical glass transition
mechanical properties
modulus of elasticity
polymers
synthetic products
thermal analysis
thermodynamics
Viscoelasticity
Vitreous materials
vitrification properties
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Summary:A commercial fruit leather was analysed in an effort to document the application of the synthetic polymer approach to its vitrification properties. Techniques employed were dynamic mechanical thermal analysis on tension and modulated differential scanning calorimetry. The temperature and frequency dependence of Young’s modulus were utilized in the construction of composite curves of viscoelasticity that identified the rubbery plateau, glass transition region and glassy state. The painstaking investigation of viscoelasticity supported by the combined framework of WLF/free-volume theory was successful in identifying the mechanical T g of the partially vitreous material at subzero temperatures. That was contrasted with the corresponding value obtained using calorimetry, and the nature of the discrepancy between the two estimates of T g was discussed.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2007.10.008