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Temperature and viscosity for structural collapse and crystallization of amorphous carbohydrate solutions.

Author(s) : SUN W. Q.

Type of article: Article

Summary

Temperatures and bulk viscosities, at which certain changes in the physical state take place, were examined in various amorphous, supersaturated carbohydrate solutions. The glass transition temperature of these aqueous sugar glasses ranged from 181 to 381 K. Temperatures of physical state changes, such as glass-softening, structural collapse, water and solute crystallization, are quite predictable. They are primarily dependent on the transition temperature (less or little dependent on the type of carbohydrates), and occur consistently at certain temperatures above the transition temperature.

Details

  • Original title: Temperature and viscosity for structural collapse and crystallization of amorphous carbohydrate solutions.
  • Record ID : 1998-1330
  • Languages: English
  • Source: Cryo-Letters - vol. 18 - n. 2
  • Publication date: 1997/03
  • Document available for consultation in the library of the IIR headquarters only.

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