کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4908934 | 1427090 | 2017 | 35 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Enthalpy relaxation in sucrose-maltodextrin-sodium citrate bioglass
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
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چکیده انگلیسی
Glass transition characteristics of sucrose (SC)-maltodextrin (MD)-sodium citrate (NaCit) bioglass system were investigated using differential scanning calorimetry. Samples were formulated with different SC:MD (7:3, 5:5 and 3:7 by mass) and NaCit/SC (0, 0.1 and 0.2 by mole) ratios, and were equilibrated to residual moisture contents of 0.27-0.35 %wb. Isothermal aging experiments were conducted with the degree of undercooling from 12 to 57 °C and aging times of 8, 20, 47 and 71 h. In general, the Kohlrausch-Williams-Watts (KWW) decay function fit well with the experimental enthalpy relaxation data. The enthalpy relaxation time (ÏKWW) and the time required for 50% completion of theoretical possible maximum enthalpy relaxation at constant temperature (tÏ(t)=0.5) increased with increasing MD content; lowering the aging temperature had similar effects on ÏKWW and tÏ(t)=0.5. In the system with high SC and NaCit concentrations (SC:MD = 7:3 and NaCit/SC = 0.2), a substantial increase in ÏKWW and tÏ(t)=0.5 were observed when aging temperature decreased slightly; these systems also exhibited the greatest apparent activation energy. The findings reveal that NaCit can enhance the stability of low-moisture bioglass by primarily interacting with SC and form large less-mobile clusters, which helps to improve glass transition temperature and restrict the matrix mobility.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 211, October 2017, Pages 85-94
Journal: Journal of Food Engineering - Volume 211, October 2017, Pages 85-94
نویسندگان
Eakasit Sritham, Sundaram Gunasekaran,