The Viscosity of Supercooled Fructose and Its Glass Transition Temperature

Ollett, A.-L.; Parker, Roger

doi:10.1111/j.1745-4603.1990.tb00484.x

Cited by 70 publications

(33 citation statements)

References 13 publications

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“…Through this unifi- (A) support is expressed for the perspective provided by the concepts of glass dynamics and water dynamics; (B) the applicability of WLF kinetics to food systems at T, < T < T, (in contrast to Arrhenius kinetics at T < T, or T > T,) is (C) evidence suggesting that the glass curves of many polysaccharides and proteins show common characteristics is reported ; (D) the general correlation between carbohydrate MW and dry T, is described; (E) the similarities between water plasticization of low-molecular-weight carbohydrates and of synthetic polymers are pointed discussed ; out (A) Blanshard 1986Blanshard , 1987Blanshard , 1988Van den Berg 1986Blanshard and Franks 1987;Chungcharoen and Lund 1987;Russell 1987a;Gould and Christian 1988;Karel and Langer 1988;Le Meste and Duckworth 1988;Lillford 1988 Franks 1989Franks , 1990Franks , 1991aFranks ,b, 1992Finegold et al 1989;Karel 1989Karel , 1990Karel , 1991~. 1992Orford et ul 1989;Russell and Oliver 1989;Seib 1989, 1992;Simatos et a1 1989;Ahlneck and Zografi 1990;Biliaderis , 1991aBiliaderis ,b, 1992a ,b, 1992Myers-Betts and Baianu 1990;Noel et a1 1990Noel et a1 , 1991Oksanen and Zografi 1990;Ollett and Parker 1990;Paakkonen and Roos 1990;Pikal 1990a,b;Pikal and Shah 1990;Roos and Karel 1990-h, 1992Hemminga 1990, 1991 Labuza and Baisier 1992;…”

Section: 'Water Dynamics' and 'Glass Dynamics'mentioning

confidence: 96%

The glassy state phenomenon in applications for the food industry: Application of the food polymer science approach to structure–function relationships of sucrose in cookie and cracker systems

Slade¹,

Levine²,

Ievolella³

et al. 1993

J Sci Food Agric

132

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This review of the glassy state phenomenon in applications for the food industry comprises two main parts. The first is a broad but brief overview of the so-called 'food polymer science' approach and its importance to food R&D studies of glassy solid and rubbery liquid states and glass transitions in food products and processes. The following elements of this approach are discussed: (i) the glass transition temperature (T,) and methods for its measurement in foods; (ii) plasticization by water and its effect on 6 ; (iii) the concepts of 'water dynamics' and 'glass dynamics' in non-equilibrium food systems; (iv) Williams-Landel Ferry kinetics in the rubbery state above T,, (v) state diagrams; and (vi) the effect of molecular weight on T,. A comprehensive and up-to-date listing of more than 400 literature references on the glassy state phenomenon and glass transitions in food materials and systems is featured in that part of the paper, and these references are also compiled and tabulated according to specific subject headings. The second part of this review highlights the application of the food polymer science approach in recently reported studies on the structure-function relationships of sucrose in cookie and cracker systems. This part describes (i) the sucrose-water state diagram as a tool in understanding cookie and cracker baking; (ii) shortcomings of the traditional AACC sugar-snap cookie method as a test-baking system, in contrast to a new test system based on a model commercial-type wire-cut cookie formula ; and (iii) a revealing illustration of sucrose functionality in cookie baking. The review concludes with a word about future prospects.

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Section: 'Water Dynamics' and 'Glass Dynamics'mentioning

confidence: 96%

The glassy state phenomenon in applications for the food industry: Application of the food polymer science approach to structure–function relationships of sucrose in cookie and cracker systems

Slade¹,

Levine²,

Ievolella³

et al. 1993

J Sci Food Agric

132

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show abstract

“…The structure determination is available only in the case of glucose. 13 Most available data are macroscopic, such as thermal expansivity, 14 density, 14 viscosity, 15,16 fragility, 17 and diffusion constants of small traces of water. 18 The temperature dependent dielectric response has been also investigated so that some information on the size relaxation processes is now available.…”

Section: Introductionmentioning

confidence: 99%

Neutron scattering investigation of high-frequency dynamics in glassy glucose

et al. 2012

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The vibrational dynamics of vitreous glucose has been investigated by means of inelastic neutron scattering experiments, exploiting the coherent scattering cross section of deuterium in a fully deuterated sample and the high incoherent scattering cross section of hydrogen in a hydrogenated sample. The first part of the experiment allowed a rather detailed investigation of the collective dynamics in the THz range. The second part of the experiment was used to derive some information on the vibrational density of states of the system. The experiment confirms the presence of a propagating vibrational mode which is the natural extension at THz frequencies of the lower frequencies longitudinal sound mode. In addition, a second mode is also observed at a lower and almost constant frequency, showing an increasing intensity on reducing the wavelength. By comparing the dispersion relations of these collective modes to the experimental density of states, a possible relation between the low frequency mode and the well known excess of low frequency modes, that is, the boson peak, is identified.

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“…Unterhalb der Glasüber-gangstemperatur gilt für die Temperaturabhängigkeit der Viskosität die Arrhenius-Kinetik [6]. P E L E G et al [7] haben gezeigt, dass die Verwendung universeller, stoffunabhängiger Konstanten problematisch ist.…”

Section: Auswirkungen Des Glasübergangs Auf Die Mechanischen Eigenschunclassified

Kinetik unerwünschter Agglomerationsprozesse bei der Lagerung und Verarbeitung amorpher Lebensmittelpulver

Palzer¹,

ZüRCHER

2004

Chemie Ingenieur Technik

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The Viscosity of Supercooled Fructose and Its Glass Transition Temperature

Cited by 70 publications

References 13 publications

The glassy state phenomenon in applications for the food industry: Application of the food polymer science approach to structure–function relationships of sucrose in cookie and cracker systems

The glassy state phenomenon in applications for the food industry: Application of the food polymer science approach to structure–function relationships of sucrose in cookie and cracker systems

Neutron scattering investigation of high-frequency dynamics in glassy glucose

Kinetik unerwünschter Agglomerationsprozesse bei der Lagerung und Verarbeitung amorpher Lebensmittelpulver

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