Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.jfoodeng.2007.10.008
DC FieldValue
dc.titleApplication of the synthetic polymer approach to the glass transition of fruit leathers
dc.contributor.authorTorley, P.J.
dc.contributor.authorBhandari, B.R.
dc.contributor.authorde, Boer J.
dc.contributor.authorKasapis, S.
dc.contributor.authorShrinivas, P.
dc.contributor.authorJiang, B.
dc.date.accessioned2011-07-25T02:43:49Z
dc.date.available2011-07-25T02:43:49Z
dc.date.issued2008
dc.identifier.citationTorley, P.J., Bhandari, B.R., de, Boer J., Kasapis, S., Shrinivas, P., Jiang, B. (2008). Application of the synthetic polymer approach to the glass transition of fruit leathers. Journal of Food Engineering 86 (2) : 243-250. ScholarBank@NUS Repository. https://doi.org/10.1016/j.jfoodeng.2007.10.008
dc.identifier.issn02608774
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/24379
dc.description.abstractA 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 Tg 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 Tg was discussed. © 2007 Elsevier Ltd. All rights reserved.
dc.description.urihttp://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.1016/j.jfoodeng.2007.10.008
dc.sourceScopus
dc.subjectFree volume theory
dc.subjectFruit leathers
dc.subjectMechanical glass transition
dc.typeArticle
dc.contributor.departmentCHEMISTRY
dc.contributor.departmentANATOMY
dc.description.doi10.1016/j.jfoodeng.2007.10.008
dc.description.sourcetitleJournal of Food Engineering
dc.description.volume86
dc.description.issue2
dc.description.page243-250
dc.identifier.isiut000253013400012
Appears in Collections:Staff Publications

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

SCOPUSTM   
Citations

5
checked on Aug 20, 2019

WEB OF SCIENCETM
Citations

4
checked on Aug 12, 2019

Page view(s)

272
checked on Aug 19, 2019

Google ScholarTM

Check

Altmetric


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