Estimation of effective diffusivities and glass transition temperature of polydextrose as a function of moisture content

Interactions between soy protein from water-soluble soy extract and polysaccharides in solutions with polydextrose

“…Similarly, Ribeiro et al(2003) analyzing the thermograms of the polydextrose at different values of water activity (a w ), found melting endotherm ranging approximately from 130 to 150°C for the samples with low a w (0.08 and 0.37). The thermograms of the mixtures with polydextrose were similar to those of the pure polydextrose, probably due to the large quantity of this component.…”

Highly decoupled ionic and protonic solid electrolyte systems, in relation to other relaxing systems and their energy landscapes

“…4 presents a compendium of self-diffusivities culled from the literature [16][17][18][19][20][21][22] and presented in reduced Arrhenius plot form in order to demonstrate the idea. For details, refer to the cited articles on diffusivity of molecules in polymers [16,17,22] including water in polysaccharides [18] and inorganic glasses [21] sodium ions in geological glasses [19], atoms in metallic glassformers [20], and dopant metal diffusion in amorphous silicon [23]. Recently great detail has been provided for the case of water diffusing in saccharides both monomeric and polymeric, by 'coarsegrained' molecular dynamics simulations [24,25].…”

Factors influencing the calorimetric determination of glass transition temperature in foods: A case study using chicken and mutton

“…Delgado and Sun (2002) reported the Tg of chicken meat (breast portion) as À16.83°C using DSC by employing an annealing temperature of À20°C for 1 h. However the Tg value can vary depending on annealing temperature and the duration employed (Brake and Fennema, 1999;Rahman et al, 2007). Parameters like annealing temperature and time, rate of heating, moisture content, (Hashimoto et al, 2004;Telis and Sobral, 2002;Rahman, 2004;Ribeiro et al, 2003;Carrington et al, 1994;Goff, 1994;Huang et al, 1994;Sahagian and Goff 1994). However reports on systematic study on the effect of individual parameters on Tg of food samples are scanty (Sablani et al, 2007a,b).…”