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Title:Physical Aging, Solubility, and Water Activity of Selected Disaccharides
Author(s):Lammert, Amy Marie
Doctoral Committee Chair(s):Schmidt, Shelly J.
Department / Program:Food Science and Human Nutrition
Discipline:Food Science and Human Nutrition
Degree Granting Institution:University of Illinois at Urbana-Champaign
Subject(s):Health Sciences, Nutrition
Abstract:For both experiments, the Tg onset, midpoint, and endpoint measured from the heat flow in SDSC, and the total and reversing heat flows in MDSC slightly increased with longer aging times and the Tg calculated for SDSC decreased whereas Tg calculated for MDSC slightly increased with aging time. In experiment two, maltose glasses aged at the $\rm Tg - 20\sp\circ C$ took longer to approach equilibrium. The excess enthalpy increased with aging time in both experiments. In experiment two, two mathematical models, Cowie and Ferguson (CF) and Tool-Narayanaswamy-Moynihan (TNM), were fit to the enthalpic relaxation data of aged maltose glasses. The parameters from the CF and TNM models decreased the further below Tg the material was aged measured by SDSC and MDSC.
Issue Date:1997
Description:152 p.
Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1997.
Other Identifier(s):(MiAaPQ)AAI9812666
Date Available in IDEALS:2015-09-25
Date Deposited:1997

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