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Thermodynamic Properties and Kinetics of the Physical Ageing of Amorphous Glucose, Fructose, and Their Mixture

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Abstract

The physical ageing characteristics of glucose, fructose, and their mixtures were studied using standard differential scanning calorimetry (DSC). The inflection, onset, midpoint,half-height, and endpoint glass transition temperature (T g), fictive temperature (T f), and relaxation enthalpy (ΔH) were measured as a function of ageing time. The relationship between ΔH and T f was evaluated. The time dependence of ΔH was fit using the Cowie and Ferguson model. The ageing rate was expressed in terms of the average relaxation time (<τ>) and the entropy production (P). It was found that the fructose component decreased the rate of ageing of the mixtures.

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Authors and Affiliations

  1. Department of Agricultural Engineering, University of Illinois, 905 S. Goodwin Ave., Urbana, IL, 61801, USA

    R. Wungtanagorn

  2. Department of Food Science and Human Nutrition, University of Illinois, 905 S. Goodwin Ave., Urbana, IL, 61801, USA

    S. J. Schmidt

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  1. R. Wungtanagorn
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  2. S. J. Schmidt
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Wungtanagorn, R., Schmidt, S.J. Thermodynamic Properties and Kinetics of the Physical Ageing of Amorphous Glucose, Fructose, and Their Mixture. Journal of Thermal Analysis and Calorimetry 65, 9–35 (2001). https://doi.org/10.1023/A:1011574031179

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