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Influence of Cooling Rate on Glass Transition Temperature of Sucrose Solutions and Rice Starch Gel
Author(s) -
Hsu C.L.,
Heldman D.R.,
Taylor T.A.,
Kramer H.L.
Publication year - 2003
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.1365-2621.2003.tb07003.x
Subject(s) - sucrose , starch , glass transition , slow cooling , annealing (glass) , water cooling , chemistry , materials science , food science , thermodynamics , metallurgy , composite material , polymer , physics
The study's objectives were to determine the influence of cooling rate through the primary zone of freezing on T g in sucrose solutions and rice starch gels. The influence of cooling rate, water content, and annealing on T g were evaluated. Results indicated that the observed T g values for sucrose solutions were lower after rapid cooling (70% solids: rapid cooling −66.7°C; slow cooling −64.6 °C; 30% solids: rapid cooling −34.6 °C; slow cooling −33.3 °C). The T g values of annealed samples are higher than the T g of both rapidly and slowly cooled samples (70%: −44.2 °C; 30%: −32.7 °C). The T g of the rice starch gel was −9.0 °C after rapid cooling and −7.5 °C after slow cooling.