PartagerRésumé
Taking sucrose solutions as samples, the effects of annealing treatment, heating rate and the initial solution concentrations on the glass transition temperature of maximally freeze-concentrated solutions have been studied using the newly developed combined cryomicroscope and differential scanning calorimetry system. Results show that the glass transition temperature values were considerably affected by the annealing treatment, insignificantly influenced by the two others.
Détails
- Titre original : The effect of certain factors on the glass transition temperature of sucrose solutions.
- Identifiant de la fiche : 1999-2397
- Langues : Anglais
- Source : Cryogenics and refrigeration. Proceedings of ICCR '98.
- Date d'édition : 21/04/1998
- Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.
Liens
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Indexation
- Thèmes : Aliments préparés
- Mots-clés : Vitrification; Transition vitreuse; Température; Solution; Saccharose; Paramètre
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