Determining the Critical Relative Humidity at which the Glassy to Rubbery Transition Occurs in Polydextrose Using an Automatic Water Vapor Sorption Instrument

Journal of Food Science

Volumn 76, Issue 1, 2011, Pages

  Yuan, Xiaoda ^a   Carter, Brady P ^b   Schmidt, Shelly J ^c  

^a UNIVERSITY OF KENTUCKY   (United States)

^b Decagon Devices Inc   (United States)

^c UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Critical relative humidity; Dynamic dewpoint isotherm; Glass transition temperature; Polydextrose; Water sorption

Indexed keywords

GLUCAN; POLYDEXTROSE; WATER;

ABSORPTION; ADSORPTION; ARTICLE; CHEMICAL MODEL; CHEMISTRY; COMPARATIVE STUDY; DIET SUPPLEMENTATION; DIETARY FIBER; DIFFERENTIAL SCANNING CALORIMETRY; FLOW KINETICS; FOOD HANDLING; METHODOLOGY; PHASE TRANSITION; PHYSICAL CHEMISTRY; TEMPERATURE; TRANSITION TEMPERATURE; WATER VAPOR;

ABSORPTION; ADSORPTION; CALORIMETRY, DIFFERENTIAL SCANNING; DIETARY FIBER; FOOD TECHNOLOGY; FOOD, FORTIFIED; GLUCANS; MODELS, CHEMICAL; PHASE TRANSITION; PHYSICOCHEMICAL PHENOMENA; RHEOLOGY; STEAM; TEMPERATURE; TRANSITION TEMPERATURE; WATER;

EID: 78651462007     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01884.x     Document Type: Article

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