Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.foodhyd.2005.02.020
Title: Definition and applications of the network glass transition temperature
Authors: Kasapis, S. 
Keywords: Adsorption isotherms
Confections
Dry foods
DSC Tg
Network Tg
State diagram
Issue Date: Mar-2006
Citation: Kasapis, S. (2006-03). Definition and applications of the network glass transition temperature. Food Hydrocolloids 20 (2-3 SPEC. ISS.) : 218-228. ScholarBank@NUS Repository. https://doi.org/10.1016/j.foodhyd.2005.02.020
Abstract: A cursory exploration of the recent literature on the vitrification of food materials using a scientific search engine downloads a plethora of documents. Thermal analysis has been an effective tool in mapping out the physical behaviour of pure ingredients, but it has not been the technique of choice in synthetic polymer research for the rationalisation of molecular dynamics in the rubber-to-glass transition. A new concept of 'the network Tg' has been developed using small deformation mechanical analysis and a combination of the WLF/free volume theory with the modified Arrhenius equation. The network Tg is distinct from the empirical DSC Tg and the two indicators should be used in tandem to rationalise phase phenomena in biomaterials. Applications of the network Tg are explored in model confections, dehydrated foodstuffs, state diagrams and adsorption isotherms. © 2005 Elsevier Ltd. All rights reserved.
Source Title: Food Hydrocolloids
URI: http://scholarbank.nus.edu.sg/handle/10635/95448
ISSN: 0268005X
DOI: 10.1016/j.foodhyd.2005.02.020
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