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Determination of the glass transition temperature of food polymers using low field nuclear magnetic resonance (NMR).

Author(s) : RUAN R. R., LONG Z. Z., SONG A., CHEN P. L.

Type of article: Article

Summary

The study shows that the low field NMR technique can be used to investigate the glass transition process in the food polymers. It demonstrates that the spin-spin relaxation time constant T(2S) and the spin-lattice relaxation time constant T(1) of the tested food polymers (maltodextrin, bread, cake and cracker) changed dramatically when the polymers underwent glass transition. The approximative temperature at which T(2S) and T(1) changed dramatically, could be easily determined using a bilinear regression model, and was found to be very close to the glass transition temperature found by differential scanning calorimetry or thermal mechanical analysis in this study or literature. The plasticization effect of water on the polymers, an important phenomenon in the glass transition in polymers, was also observed in this study. The characteristics change in relaxation time constants observed by the NMR technique was attributed to the segmental motion of polymers varying in different physical states.

Details

  • Original title: Determination of the glass transition temperature of food polymers using low field nuclear magnetic resonance (NMR).
  • Record ID : 1999-2298
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 31 - n. 6
  • Publication date: 1998

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