Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.jfoodeng.2006.12.017
Title: Study of glass transition and enthalpy relaxation of mixtures of amorphous sucrose and amorphous tapioca starch syrup solid by differential scanning calorimetry (DSC)
Authors: Liu, Y.
Bhandari, B.
Zhou, W. 
Keywords: DSC
Enthalpy relaxation
Glass transition
Glucose syrup solid
Sucrose
Tapioca starch syrup
Issue Date: Aug-2007
Citation: Liu, Y., Bhandari, B., Zhou, W. (2007-08). Study of glass transition and enthalpy relaxation of mixtures of amorphous sucrose and amorphous tapioca starch syrup solid by differential scanning calorimetry (DSC). Journal of Food Engineering 81 (3) : 599-610. ScholarBank@NUS Repository. https://doi.org/10.1016/j.jfoodeng.2006.12.017
Abstract: Glass transition and enthalpy relaxation of sucrose, glucose syrup solid (GSS) prepared from tapioca starch syrup, and their mixtures (75/25, 50/50, 25/75 sucrose/GSS) have been investigated in terms of Couchman-Karasz equation and Kohlrausch-Williams-Watts model parameters using differential scanning calorimetry data. Addition of glucose syrup solid up to 50% did not significantly increase the mixture's glass transition temperature compared to the sucrose's glass transition temperature. Addition of glucose syrup solid into sucrose increased the mean relaxation time τ dramatically at all aging temperatures. In general, the more glucose syrup solid added, the longer the mean relaxation time of the mixture, at the aging temperature that has the same level below its glass transition temperature. Addition of glucose syrup solid into sucrose up to 50% did not change the relaxation susceptibility significantly. Addition of glucose syrup solid into sucrose increased the relaxation time distribution spectrum and generally decreased the β values. © 2007 Elsevier Ltd. All rights reserved.
Source Title: Journal of Food Engineering
URI: http://scholarbank.nus.edu.sg/handle/10635/77085
ISSN: 02608774
DOI: 10.1016/j.jfoodeng.2006.12.017
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