Glass transition temperature behavior of a model blend of carbohydrates
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| Format: | Artículo científico |
| Language: | en |
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Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2005
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| _version_ | 1876424228835688448 |
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| author | C. Ortiz Corral |
| author_facet | C. Ortiz Corral |
| contents | Glass transition temperature behavior of a model blend of carbohydrates C. Ortiz Corral J. A. Gallegos Infante L. A. Ochoa Martínez Química solubility Carbohydrates glass transition The glass transition of amorphous food materials in processing and storage of foods is important. The effect of a quaternary model mixture from glucose, fructose, sucrose and water on the glass transition temperature was determined. State and phase diagrams were elaborated as well solubility curves of these mixtures. The measurements of glass transitiontemperature of mixtures and pure components were carried out on a differential scanning calorimeter. An empirical model was created to involve the mixture behavior. The carbohydrates present in the mixture had influence between them in the glass transition temperature determination. The solubility of glucose and sucrose showed a linear behavior with a changeof first order. The solubility of fructose pointed out the presence of eutectics to high and low concentration of fructose, having a high change in the molecular arrangement between 140 and 150°C, as a result the fructose had molecular rejection to glucose and sucrose. 2005 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72450101 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.1 Vol.5 |
| format | Artículo científico |
| id | redalyc_72450101 |
| institution | Redalyc |
| language | en |
| publishDate | 2005 |
| publisher | Sociedad Mexicana de Nutrición y Tecnología de Alimentos |
| spellingShingle | Glass transition temperature behavior of a model blend of carbohydrates C. Ortiz Corral Química solubility Carbohydrates glass transition Glass transition temperature behavior of a model blend of carbohydrates C. Ortiz Corral J. A. Gallegos Infante L. A. Ochoa Martínez Química solubility Carbohydrates glass transition The glass transition of amorphous food materials in processing and storage of foods is important. The effect of a quaternary model mixture from glucose, fructose, sucrose and water on the glass transition temperature was determined. State and phase diagrams were elaborated as well solubility curves of these mixtures. The measurements of glass transitiontemperature of mixtures and pure components were carried out on a differential scanning calorimeter. An empirical model was created to involve the mixture behavior. The carbohydrates present in the mixture had influence between them in the glass transition temperature determination. The solubility of glucose and sucrose showed a linear behavior with a changeof first order. The solubility of fructose pointed out the presence of eutectics to high and low concentration of fructose, having a high change in the molecular arrangement between 140 and 150°C, as a result the fructose had molecular rejection to glucose and sucrose. 2005 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72450101 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.1 Vol.5 |
| title | Glass transition temperature behavior of a model blend of carbohydrates |
| topic | Química solubility Carbohydrates glass transition |
| url | https://www.redalyc.org/articulo.oa?id=72450101 |