English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The purpose of this study is to critically analyze different methods of calculation of activation energy of relaxation in sucrose-water system from differential scanning calorimetry data. We consider the use of different thermal cycles for calculations together with Moynihan and Kissinger equations. We study the effect of two methods of glass transition temperature determination (half-step and inflection point) on the activation energy values. Along with experimental DSC data, we use the data simulated using Tool–Narayanaswamy–Moynihan model to validate the use of cooling and heating curves and to check the reproducibility of the activation energy calculations. The obtained results show that the thermal cycle with equal cooling and heating rates provides the most reliable data set and the glass transition temperature definition using inflection point rather than half step can be recommended for calculations. Moreover, due to technical reasons, heating rather than cooling scans provide the most reliable results of activation energy calculations. Furthermore, a simple method based on the width of the glass transition region shows reasonable results for single scan experiments. The activation energies of the glass transition in sucrose-water system with different water contents and different thermal histories were studied. Since it is impossible to apply traditional methods based on Moynihan equation for the activation energy evaluation for freeze-dried samples, we propose using another method based on the properties of the recovery peak. Combining the results obtained by different methods, we present a dependence of activation energy in sucrose-water system on water content. The results show that water decreases the activation energy of relaxation process in sucrose matrix.

Assessment of activation energy of enthalpy relaxation in sucrose-water system: effects of DSC cycle type and sample thermal history