ShareGlass transition temperatures determined using a temperature-cycling differential scanning calorimeter.
Author(s) : BELL L. N., TOUMA D. E.
Type of article: Article
Summary
The modulated differential scanning calorimeter (MDSC) successfully separated the glass transition from other irreversible thermal changes in simple food ingredients. While the MDSC did not distinctly determine the glass transition temperature of complex food systems at low moisture contents, glass transitions were observed for solutions and food systems at higher moisture contents. Glass transition temperature values from MDSC were reproducible and similar to those from standard DSC.
Details
- Original title: Glass transition temperatures determined using a temperature-cycling differential scanning calorimeter.
- Record ID : 1997-1505
- Languages: English
- Source: Ital. J. Food Sci. - vol. 61 - n. 4
- Publication date: 1996/07
- Document available for consultation in the library of the IIR headquarters only.
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Determination of the glass transition temperatu...
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- Date : 1998
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 31 - n. 6
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The glass transition of hydroxyethyl starch.
- Author(s) : KRESIN M., RAU G.
- Date : 1992/11
- Languages : English
- Source: Cryo-Letters - vol. 13 - n. 6
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Theories of liquid-glass transition.
- Author(s) : PEREZ J.
- Date : 1994
- Languages : English
- Source: Water in foods. Fundamental aspects and their significance in relation to processing of foods.
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Water and the glass transition. Dependence of t...
- Author(s) : SLADE L., LEVINE H.
- Date : 1994
- Languages : English
- Source: Water in foods. Fundamental aspects and their significance in relation to processing of foods.
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Liquid fragility and the glass transition in wa...
- Author(s) : ANGELL C. A., BRESSEL R. D., GREEN J. L., KANNO H., OGUNI M., SARE E. J.
- Date : 1994
- Languages : English
- Source: Water in foods. Fundamental aspects and their significance in relation to processing of foods.
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