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Phase Transitions of Amorphous Sucrose and Frozen Sucrose Solutions
Author(s) -
ROOS YRJÖ,
KAREL MARCUS
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb08029.x
Subject(s) - supercooling , sucrose , glass transition , crystallization , amorphous solid , materials science , phase transition , thermodynamics , chemistry , analytical chemistry (journal) , crystallography , chromatography , food science , polymer , composite material , physics
Amorphous sucrose showed typical thermal transitions of amorphous materials. The temperatures of those transitions, glass transition, crystallization and melting, decreased with increasing moisture content. The glass transition temperature of dry amorphous sucrose at 57°C was decreased to ‐46°C as the sucrose was plasticized with excess water. That value remained constant due to maximal freeze‐concentration with 72‐73% sucrose in the unfrozen matrix which showed ice melting at ‐34°C. Concentrated solutions may become supercooled resulting in partial freeze‐concentration with resultant lowering of glass transition temperature.