ShareStudies on the magnitude of the glass transitions of glucose polymers.
Author(s) : SCHENZ T. W., COURTNEY K., ISRAEL B.
Type of article: Article
Summary
The study examines the magnitude of the second order transition of a homologous series of polymers from glucose to maltoheptaose. The analysis was limited to concentrations of solutions below the maximally freeze concentrated composition. Relationships were developed to show the effect of : 1) concentration; 2) molecular weight and 3) correspondence of the magnitude of the second order transition to first order transitions.
Details
- Original title: Studies on the magnitude of the glass transitions of glucose polymers.
- Record ID : 1994-1060
- Languages: English
- Source: Cryo-Letters - vol. 14 - n. 2
- Publication date: 1993/03
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (4)
See the source
Indexing
- Themes: Precooked food
- Keywords: Vitrification; Glass transition; Solution; Polymer; Glucose; Freezing; Unfreezable water
-
Mechanical properties of frozen model solutions.
- Author(s) : BLOND G.
- Date : 1994
- Languages : English
- Source: Water in foods. Fundamental aspects and their significance in relation to processing of foods.
View record
-
Estimation of the viscosities of frozen sucrose...
- Author(s) : MALTINI E.
- Date : 1993
- Languages : English
- Source: Ital. J. Food Sci. - vol. 5 - n. 4
View record
-
Chemical reaction kinetics in relation to glass...
- Author(s) : KERR W. L., LIM M. H., REID D. S., CHEN H.
- Date : 1993
- Languages : English
- Source: J. Sci. Food Agric. - vol. 61 - n. 1
View record
-
The effect of certain factors on the glass tran...
- Author(s) : LIU B., HUA Z.
- Date : 1998/04/21
- Languages : English
- Source: Cryogenics and refrigeration. Proceedings of ICCR '98.
View record
-
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.
View record