Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.foodhyd.2007.04.014
Title: Beyond the free volume theory: Introduction of the concept of cooperativity to the chain dynamics of biopolymers during vitrification
Authors: Kasapis, S. 
Keywords: Coupling theory
Gelatin
Glass transitions
WLF theory
Issue Date: Jan-2008
Source: Kasapis, S. (2008-01). Beyond the free volume theory: Introduction of the concept of cooperativity to the chain dynamics of biopolymers during vitrification. Food Hydrocolloids 22 (1) : 84-90. ScholarBank@NUS Repository. https://doi.org/10.1016/j.foodhyd.2007.04.014
Abstract: It is accepted in the literature that the viscoelastic properties of amorphous synthetic polymers in the rubber-to-glass dispersion relate to different modes in the time/temperature domain. The protocol of thermorheological simplicity as manifest through the combined WLF/free volume theory constitutes an early attempt to understand the nature of vitrification in spite of its obvious drawback of considering that all molecular retardation and relaxation processes have the same temperature dependence. Increasingly, thermorheological complexity is being recorded in the superposition of mechanical spectra in the viscoelastic master or composite curve, which is an observation that cannot be readily addressed. The newly proposed coupling theory aims to emphasize the distinct temperature dependence of molecular processes within the rubber-to-glass softening dispersion, thus identifying the local segmental motions as the main contributor to the viscoelastic spectrum at the vicinity of the glass transition temperature. Predictions of the coupling theory have explained the "anomalous" experimental facts in the viscoelasticity of amorphous synthetic materials, and the recently established relaxation time-intensity of intermolecular interaction correlations in the vitrification of the gelatin/co-solute mixture. © 2007 Elsevier Ltd. All rights reserved.
Source Title: Food Hydrocolloids
URI: http://scholarbank.nus.edu.sg/handle/10635/75650
ISSN: 0268005X
DOI: 10.1016/j.foodhyd.2007.04.014
Appears in Collections:Staff Publications

Show full item record
Files in This Item:
There are no files associated with this item.

WEB OF SCIENCETM
Citations

1
checked on Jan 10, 2018

Page view(s)

24
checked on Jan 22, 2018

Google ScholarTM

Check

Altmetric


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.