Study of glass transition and enthalpy relaxation of mixtures of amorphous sucrose and amorphous tapioca starch syrup solid by differential scanning calorimetry (DSC)

Journal of Food Engineering

Volumn 81, Issue 3, 2007, Pages 599-610

  Liu, Yeting ^a   Bhandari, Bhesh ^b   Zhou, Weibiao ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

DSC; Enthalpy relaxation; Glass transition; Glucose syrup solid; Sucrose; Tapioca starch syrup

Indexed keywords

AMORPHOUS MATERIALS; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; GLASS TRANSITION; MATHEMATICAL MODELS; MIXTURES; STARCH;

ENTHALPY RELAXATION; GLUCOSE SYRUP SOLID (GSS); TAPIOCA STARCH SYRUP;

SUGAR (SUCROSE);

MANIHOT ESCULENTA;

EID: 33847271179     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.12.017     Document Type: Article

References (30)

1. Bhandari, B. R., Hartel, R. W. (2006). Kinetics of enthalpy relaxation in corn-syrup-sucrose mixtures. Personal communication.
2. Bhandari B.R., and Howes T. Implication of glass transition for the drying and stability of dried foods. Journal of Food Engineering 40 (1999) 71-79
3. Broadhead J., Rouan Edmond S.K., and Rhodes C.T. The spray drying of pharmaceuticals. Drug Development and Industrial Pharmacy 18 (1992) 1169-1206
4. Christensen K.L., Pedersen G.P., and Kristensen H.G. Physical stability of redispersible dry emulsions containing amorphous sucrose. European Journal of Pharmaceutics and Biopharmaceutices 53 (2002) 147-153
5. Chung H.J., and Lim S.T. Physical aging of glassy normal and waxy rice starches: thermal and mechanical characterization. Carbohydrate Polymers 57 (2004) 15-21
6. Cowie J.M., and Ferguson R. The aging of poly(vinyl methyl ether) as determined from enthalpy relaxation measurements. Polymer Communications 27 (1986) 258-260
7. Crowley K.J., and Zografi G. The use of thermal methods for predicting glass-former fragility. Thermochimica Acta 380 (2001) 79-93
8. Gordon M., and Taylor J.S. Ideal co-polymers and the second-order transitions of synthetic rubbers 1. Non-crystalline co-polymers. Journal of Applied Chemistry 2 (1952) 493-500
9. Hancock B.C., Shamblin S.L., and Zografi G. Molecular mobility of amorphous pharmaceutical solids below their glass transition temperatures. Pharmaceutical Research 12 (1995) 799-806
10. Hancock B.C., and Zografi G. Characteristics and significance of the amorphous state in pharmaceutical system. Journal of Pharmaceutical Sciences 86 1 (1997) 1-12
11. Johari G.P. Effects of annealing on secondary relaxations in glasses. Journal of Chemical Physics 77 (1982) 4619-4626
12. Kets E.P.W., IJpelaar P.J., Hoekstra F.A., and Hromans H. Citrate increase glass transition temperature of vitrified sucrose preparations. Cyrobiology 48 (2004) 46-54
13. Kim Y.J., Hagiwara T., Kawi K., Suzuki T., and Takai R. Kinetic process of enthalpy relaxation of glassy starch and effect of physical aging upon its water permeability property. Carbohydrate Polymers 53 (2003) 289-296
14. Kim Y.J., Suzuki T., Hagowara T., Yamaji I., and Takai R. Enthalpy relaxation and glass to rubber transition of amorphous potato starch formed by ball-milling. Carbohydrate Polymers 46 (2001) 1-6
15. Le Meste M., Champion D., Roudaut G., Blond G., and Simatos D. Glass transition and food technology: a critical appraisal. Journal of Food Science 67 7 (2002) 2444-2458
16. Liu Y., Bhandari B., and Zhou W. Glass transition and enthalpy relaxation of amorphous food saccharides: a review. Journal of Agricultural and Food Chemistry 54 16 (2006) 5701-5717
17. Orford P.D., Parker R., and Ring S. Aspects of the glass transition behaviour of carbohydrates of low molcular weight. Carbohydrate Research 196 (1990) 11-18
18. Roos Y. Characterization of food polymers using state diagram. Journal of Food Engineering 24 3 (1995) 339-360
19. Saleki-Gerhardt A., and Zografi G. Non-isothermal and isothermal crystallization of sucrose from the amorphous state. Pharmaceutical Research 11 8 (1994) 1166-1173
20. Shamblin S.L., Huang E.Y., and Zografi G. The effect of colyophilized polymeric additives on the glass transition temperature and crystallization of amorphous sucrose. Journal of Thermal Analysis 47 (1996) 1567-1579
21. Shamblin S.L., Taylor L.S., and Zografi G. Mixing behavior of colyophilized binary system. Journal of Pharmaceutical Sciences 87 6 (1998) 694-701
22. Shamblin S.L., and Zografi G. Enthalpy relaxation in binary amorphous mixtures containing sucrose. Pharmaceutical Research 15 12 (1998) 1828-1834
23. Simatos D., Blond G., and Perez J. Basic physical aspects of glass transition. In: Barbosa-Canovas Q.V., and Welti-Chanes J. (Eds). Food preservations by moisture control: fundamentals and applications (1995), Technomic Publishing Co. Inc, Lancaster, Basel 1-31
24. Simha R., and Boyer R.F. On a general relation involving the glass temperature and coefficients of expansions of polymers. Journal of Chemical Physics 37 (1962) 1003-1007
25. Surana R., Pyne A., Rani M., and Suryanarayanan R. Measurement of enthalpic relaxation by differential scanning calorimetry - effect of experimental conditions. Thermochimica acta 433 (2005) 173-182
26. Truong V., Bhandari B.R., Howes T., and Adhikari B. Analytical model for the prediction of glass transition temperature of food systems. In: Levine H. (Ed). Amorphous food and pharmaceutical systems (2002), Royal Society of Chemistry, Cambridge 31-47
27. Urbani R., Sussich F., Prejac S., and Casaro A. Enthalpy relaxation and glass transition behavior of sucrose by static and dynamic DSC. Thermochimica Acta 304/305 (1997) 359-367
28. Vanhal I., and Blond G. Impact of melting conditions of sucrose and its glass transition temperature. Journal of Agriculture and Food Chemistry 47 (1999) 4285-4290
29. Yoshida H. Relationship between enthalpy relaxation and dynamic mechanical relaxation of engineering plastics. Thermochimica Acta 266 (1995) 119-127
30. Yu L. Amorphous pharmaceutical solids: preparation, characterization, and stabilization. Advanced Drug Delivery Reviews 48 (2001) 27-42