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Title:Phenomenological Study of Enthalpy Relaxation and Physical Aging of Glucose, Fructose and Their Mixture
Author(s):Wungtanagorn, Ratchapong
Doctoral Committee Chair(s):Schmidt, Shelly J.
Department / Program:Agricultural Engineering
Discipline:Agricultural Engineering
Degree Granting Institution:University of Illinois at Urbana-Champaign
Subject(s):Chemistry, Polymer
Abstract:Enthalpy relaxation of glucose, fructose and their mixtures was investigated using the Tool-Narayanaswamy-Monihan (TNM) and the Adam-Gibbs model parameters. The apparent activation energy was found to decrease as the fructose content increased. The value of parameter x increased with the fructose content, while parameter beta decreased as the fructose content increased to 50%. The parameter x was also evaluated using the peak-shift method and was found to be slightly higher than those obtained from curve fitting to the TNM and the Adam-Gibbs models in all sugars. The fragility of the sugars was also evaluated using the enthalpy relaxation data. The addition of fructose to the glucose-fructose system produced "stronger" liquids, but less non-linear behavior. The change in the parameters x and beta with the thermal history (i.e., aging time, aging temperature and cooling-heating rates indicated the failure of the original assumption of the models for the sugar systems.
Issue Date:2000
Description:184 p.
Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2000.
Other Identifier(s):(MiAaPQ)AAI9971226
Date Available in IDEALS:2015-09-28
Date Deposited:2000

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