Molecular mobility around the glass transition temperature: a mini review

Roudaut, Gaëlle; Simatos, D.; Champion, Dominique; Contreras‐López, Elizabeth; Meste, M. Le

doi:10.1016/j.ifset.2003.12.003

Cited by 167 publications

(117 citation statements)

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“…The mean apparent activation energy measured for collapse of amorphous sugar mixtures, which is in the 200 to 400 kJ mol -1 range) [72] indicates the large temperature dependence of the phenomenon, which is similar to that for viscosity in the temperature range above T g (WLF behavior, see Section 5.4).…”

Section: Physical Changesmentioning

confidence: 56%

“…As discussed in this report, many times the dominant solute/s within a system can be identified (e.g., lactose in dairy products [75,88,123,128,129], sucrose in confectionery and baked foods, starch in cereal products, sugars in fruit, vegetable tissues including seeds). This is acceptable provided no components of the nonaqueous solute mix separates out, and proved to be an adequate approximation for analyzing the global behavior of dry and frozen foods [2,[14][15][16][17][18]26,30,201,251], seeds, and cell preservation formulations [35,37,41,42,[46][47][48]72,79,153,232,234]. It should be realized, however, that in complex systems different regions or different component molecules in different regions may exist, and thus may require the description by multiple binary state diagrams [201].…”

Section: Discussionmentioning

confidence: 99%

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State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report)

Buera

Roos

Levine

et al. 2011

Pure and Applied Chemistry

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Supplemented temperature/composition phase diagrams include the non-equilibrium glass-transition temperature (T g ) curve and equilibrium ice-melting and solubility curves. The inclusion of the non-equilibrium curve allows one to establish relationships with the time coordinate and, thus, with the dynamic behavior of systems, provided that the thermal history of such systems is known.The objective of this report is to contribute to the potential applications of supplemented state diagrams for aqueous glass-formers, in order to describe the influence of water content, nature of vitrifying agents, and temperature on the physico-chemical properties of foods and biological and pharmaceutical products. These data are helpful to develop formulations, processing strategies, or storage procedures in order to optimize the stability of food ingredients and pharmaceutical formulations. Reported experimental data on phase and state transitions for several food and pharmaceutical systems were analyzed. Some methodological aspects and the effect of phase and state transitions on the main potential chemical reactions that can alter those systems during processing and/or storage are discussed.

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Section: Physical Changesmentioning

confidence: 56%

Section: Discussionmentioning

confidence: 99%

State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report)

Buera

Roos

Levine

et al. 2011

Pure and Applied Chemistry

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show abstract

“…57 Because of physical aging, the material is subject also to microstructural rearrangements that may have implications to the stability of the system. 52 To account for the variations in the dynamics of the material undergoing a glass transition the fragility parameter m is introduced 58 to distinguish systems in which relaxation mechanisms (e.g., viscosity)…”

Section: Figure X7 Around Herementioning

confidence: 99%

Influence of pH on mechanical relaxations in high solids LM-pectin preparations

Alba

Kasapis

Kontogiorgos

2015

Carbohydrate Polymers

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“…In this aspect, the glass transition temperature (T g ) is usually used to evaluate the material changes from having a solid-like behavior to a more malleable or liquid-like. And the T g is generally in relation to the molecular mobility and hydration (Roudaut, Simatos, Champion, Contreras-Lopez, & Le Meste, 2004). Modulated diVerential scanning calorimetry (MDSC) has been proved to be more aVective in determining the T g of protein samples, compared with the conventional DSC (Cuq & Lcard-Vernière, 2001;Micard & Guilbert, 2000;Micard, Morel, Bonicel, & Guilbert, 2001).…”

Section: Introductionmentioning

confidence: 99%