Towards an improved calorimetric methodology for glass transition temperature determination in amorphous sugars Article uri icon

abstract

  • Measuring glass transition temperature is necessary for predicting the state and the behavior during the processing, distribution, and storage of many amorphous sugar-rich products. Therefore, the purpose of this study was to establish an improved calorimetric methodology to assess Tg in amorphous sugars. This method was created through melting crystal with differential scanning calorimetry (DSC) using the same principle proposed by Jiang, Liu, Bhandari, and Zhou (2008. Impact of caramelization on the glass transition temperature of several caramelized sugars. Part I: chemical analyses. Journal of Agricultural and Food Chemistry, 56, 5138-5147). Thermogravimetric analysis with simultaneous DSC was required to characterize the melting and thermal degradation temperatures of sugars. Thermograms showing the complete process of heating-cooling-reheating are proposed to determine the precise glass transition temperature during cooling (TgC) or reheating (TgH), and to verify if the processed amorphous samples were created with or without thermal degradation. The melting temperature has little effect on the Tg value whereas the sugar was melted without thermal degradation. Thus, using this methodology the precise Tg value of amorphous sugars can be determined. © 2012 Taylor %26 Francis.
  • Measuring glass transition temperature is necessary for predicting the state and the behavior during the processing, distribution, and storage of many amorphous sugar-rich products. Therefore, the purpose of this study was to establish an improved calorimetric methodology to assess Tg in amorphous sugars. This method was created through melting crystal with differential scanning calorimetry (DSC) using the same principle proposed by Jiang, Liu, Bhandari, and Zhou (2008. Impact of caramelization on the glass transition temperature of several caramelized sugars. Part I: chemical analyses. Journal of Agricultural and Food Chemistry, 56, 5138-5147). Thermogravimetric analysis with simultaneous DSC was required to characterize the melting and thermal degradation temperatures of sugars. Thermograms showing the complete process of heating-cooling-reheating are proposed to determine the precise glass transition temperature during cooling (TgC) or reheating (TgH), and to verify if the processed amorphous samples were created with or without thermal degradation. The melting temperature has little effect on the Tg value whereas the sugar was melted without thermal degradation. Thus, using this methodology the precise Tg value of amorphous sugars can be determined. © 2012 Taylor & Francis.

publication date

  • 2012-01-01