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Titre du document / Document title

Glass transitions in frozen sucrose solutions are influenced by solute inclusions within ice crystals

Auteur(s) / Author(s)

GOFF H. D. (1) ; VERESPEJ E. (1) ; JERMANN D. (1) ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

(1) Department of Food Science, University of Guelph, Guelph, ON, N1G 2W1, CANADA

Résumé / Abstract

Modulated temperature-differential scanning calorimetry (MT-DSC) and microscopy were used to examine the glass transition behavior of frozen 40% sucrose solutions under various freezing conditions, and to correlate this behavior to observed microstructural differences in the samples. Freezing procedures that resulted in deep undercooling followed by rapid nucleation led to two glass-like transitions upon warming. Micrographs of the structure resulting from this freezing process revealed the presence of sucrose inclusions within the ice crystals. It is believed that the lower transition represents the glass transition of the bulk phase, T'g after annealing to approach maximal freeze-concentration, while the second, warmer transition is related to the presence of the solute inclusions. However, maturation of these crystals leading to a pure crystalline phase and a homogeneous bulk phase led to a change of the warmer baseline shift during warming from a glass-like transition to a non-reversing transition. Thus, the freezing procedure dictates the structure within the sample, which then dictates thermal behavior.

Revue / Journal Title

Thermochimica acta    ISSN  0040-6031   CODEN THACAS 

Source / Source

2003, vol. 399, no1-2, pp. 43-55 [13 page(s) (article)] (22 ref.)

Langue / Language

Anglais

Editeur / Publisher

Elsevier, Oxford, ROYAUME-UNI  (1970) (Revue)

Mots-clés anglais / English Keywords

Thermal properties

;

Property processing relationship

;

Structure processing relationship

;

Ice crystals

;

Freezing

;

Inclusion

;

Molecular structure

;

Microstructure

;

Microscopy

;

Thermal analysis

;

Differential scanning calorimetry

;

Glass transition temperature

;

Frozen solution

;

Carbohydrate

;

Disaccharide

;

Sucrose

;

Mots-clés français / French Keywords

Propriété thermique

;

Modulation température

;

Relation mise en oeuvre propriété

;

Relation mise en oeuvre structure

;

Cristal glace

;

Congélation

;

Inclusion

;

Structure moléculaire

;

Microstructure

;

Microscopie

;

Analyse thermique

;

Calorimétrie différentielle balayage

;

Température transition vitreuse

;

Solution gelée

;

Glucide

;

Dioside

;

Saccharose

;

Mots-clés espagnols / Spanish Keywords

Propiedad térmica

;

Relación puesta en marcha propiedad

;

Relación puesta en marcha estructura

;

Cristal hielo

;

Congelación

;

Inclusión

;

Estructura molecular

;

Microestructura

;

Microscopía

;

Análisis térmico

;

Análisis calorimétrico barrido exploración

;

Temperatura transición vítrosa

;

Solución congelada

;

Glúcido

;

Disacárido

;

Sacarosa

;

Mots-clés d'auteur / Author Keywords

Glass transition

;

Sucrose solutions

;

T'g

;

Freeze-concentration

;

Solute inclusions

;

Localisation / Location

INIST-CNRS, Cote INIST : 14753, 35400011625218.0030

Nº notice refdoc (ud4) : 15378347



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