Calorimetric study of the glass transition in gelatin

Tsereteli, G. I.; Smirnova, O. I.

doi:10.1016/0032-3950(91)90114-6

Cited by 2 publications

(3 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…2b). Such behaviour is similar to that of temperature dependence of specific heat in denatured biopolymers and may be identified as glass transition [42,43]. It reflects the transition from a relatively stable glassy state to a metastable rubbery state [30].…”

Section: Results and Their Discussionmentioning

confidence: 90%

Specific heat of apple at different moisture contents and temperatures

Mykhailyk¹,

Lebovka²

2014

Journal of Food Engineering

View full text Add to dashboard Cite

This work discusses results of experimental investigations of the specific heat, C, of apple in a wide interval of moisture contents (W = 0 − 0.9) and temperatures (T = 283 − 363 K). The obtained data reveal the important role of the bound water in determination of C(W, T ) behaviour. The additive model for description of C(W ) dependence in the moisture range of 0.1 < W < 1.0 was applied, where the apple was considered as a mixture of water and hydrated apple material (water plasticised apple) with specific heat C h . The difference between C h and specific heat of dry apple, ∆Cb = C h − C d , was proposed as a measure of the excess contribution of bound water to the specific heat. The estimated amounts of bound water W b were comparable with the monolayer moisture content in apple. The analytical equation was proposed for approximation of C(W, T ) dependencies in the studied intervals of moisture content and temperature.

show abstract

Section: Results and Their Discussionmentioning

confidence: 90%

Specific heat of apple at different moisture contents and temperatures

Mykhailyk¹,

Lebovka²

2014

Journal of Food Engineering

View full text Add to dashboard Cite

show abstract

“…Overlaid on the same plot are the total heat flow (equivalent to conventional DSC) and the Complex C p curve. The endotherm at 96°C, in the heating signal for the total heat flow has been described in the literature as the gelatin “melting.”4 The step in the baseline relating to the glass transition can be seen in the total heat flow and the Complex C p curve. The inflection point of the glass transition step was approx.…”

Section: Resultsmentioning

confidence: 99%

“…Previous studies have shown how the change in heat capacity observed at the glass transition for gelatin can be detected by DSC 4. Conventional DSC detects the change in heat capacity via an abrupt change in the overall heat flow at a particular temperature.…”

Section: Introductionmentioning

confidence: 99%

Understanding the Physical Stability of Freeze Dried Dosage Forms rom the Glass Transition Temperature of the Amorphous Components

Fitzpatrick

Saklatvala

2003

Journal of Pharmaceutical Sciences

View full text Add to dashboard Cite

Calorimetric study of the glass transition in gelatin

Cited by 2 publications

References 3 publications

Specific heat of apple at different moisture contents and temperatures

Specific heat of apple at different moisture contents and temperatures

Understanding the Physical Stability of Freeze Dried Dosage Forms rom the Glass Transition Temperature of the Amorphous Components

Contact Info

Product

Resources

About