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Physical Aging of Maltose Glasses
Author(s) -
SCHMIDT SHELLY J.,
LAMMERT AMY MARIE
Publication year - 1996
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.1365-2621.1996.tb10892.x
Subject(s) - differential scanning calorimetry , maltose , glass transition , enthalpy , relaxation (psychology) , chemistry , sugar , calorimetry , heat capacity , thermodynamics , materials science , food science , organic chemistry , sucrose , polymer , physics , psychology , social psychology
Physical aging is the alteration in the physical properties of a glass, as a function of time, at temperatures below its glass transition temperature (Tg). The physical aging of maltose glasses, prepared from maltose monohydrate sugar, was studied using differential scanning calorimetry (DSC). The maltose was aged at 30°C for times ranging from 5 min to ∼ 10 days. The Tg and change in heat capacity of the unaged and aged maltose glasses were measured. The change in enthalpy relaxation with aging time was determined by integrating the difference between the aged and the unaged DSC thermograms. The enthalpic relaxation data were adequately described by the Williams‐Watts equation.