The measurement of the glass transition temperature of sucrose and maltosesolutions with added NaCl

Authors
Kilmartin, PA Reid, DS Samson, I
Citation
Pa. Kilmartin et al., The measurement of the glass transition temperature of sucrose and maltosesolutions with added NaCl, J SCI FOOD, 80(15), 2000, pp. 2196-2202
Citations number
31
Categorie Soggetti
Agricultural Chemistry
Journal title
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
ISSN journal
00225142 → ACNP
Volume
80
Issue
15
Year of publication
2000
Pages
2196 - 2202
Database
ISI
SICI code
0022-5142(200012)80:15<2196:TMOTGT>2.0.ZU;2-Y
Abstract
The effect of added NaCl on the glass transition temperatures of 200 and 30 0 g kg(-1) sucrose and maltose solutions was determined using DSC and capac itance measurements. Negative shifts of around 4 degreesC were seen upon th e addition of 0.1 mol kg(-1) NaCl, consistent with the freezing point depre ssion expected for the maximally freeze-concentrated solutions. Changes in the capacitance were seen which matched both the onset of the devitrificati on event and the main heat capacity step seen in DSC scans. (C) 2000 Societ y of Chemical Industry.