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        <identifier>oai:www.ideals.illinois.edu:2142/86106</identifier>
        <datestamp>2023-07-11</datestamp>
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        <thesis xmlns="http://www.ndltd.org/standards/metadata/etdms/1.1/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns:dc="http://purl.org/dc/elements/1.1/" xsi:schemaLocation="http://www.ndltd.org/standards/metadata/etdms/1.1/ http://www.ndltd.org/standards/metadata/etdms/1.1/etdms11.xsd http://purl.org/dc/elements/1.1/ http://www.ndltd.org/standards/metadata/etdms/1.1/etdmsdc.xsd">
          <dc:contributor>Schmidt, Shelly J.</dc:contributor>
          <dc:creator>Wungtanagorn, Ratchapong</dc:creator>
          <dc:date>2015-09-28T14:54:00Z</dc:date>
          <dc:date>2015-09-28T14:54:00Z</dc:date>
          <dc:date>10000-01-01</dc:date>
          <dc:date>2000</dc:date>
          <dc:date>2000</dc:date>
          <dc:description>"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."</dc:description>
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  Previous issue date: 2000</dc:description>
          <dc:description>Embargo set by: Seth Robbins for item 87387
Lift date: Forever
Reason: Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs</dc:description>
          <dc:description>Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs</dc:description>
          <dc:description>U of I Only</dc:description>
          <dc:description>184 p.</dc:description>
          <dc:description>Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2000.</dc:description>
          <dc:identifier>http://hdl.handle.net/2142/86106</dc:identifier>
          <dc:identifier>(MiAaPQ)AAI9971226</dc:identifier>
          <dc:language>eng</dc:language>
          <dc:subject>Chemistry, Polymer</dc:subject>
          <dc:title>Phenomenological Study of Enthalpy Relaxation and Physical Aging of Glucose, Fructose and Their Mixture</dc:title>
          <dc:type>text</dc:type>
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            <department>Agricultural Engineering</department>
            <discipline>Agricultural Engineering</discipline>
            <grantor>University of Illinois at Urbana-Champaign</grantor>
            <level>Dissertation</level>
            <name>Ph.D.</name>
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