ADSCofAmorphousSugar
Sample
Sugar(Saccharose)
Conditions
Measuringcell:DSC821ewithIntraCooler
Pan:Aluminumstandard40l,withpiercedlid
Samplepreparation:ThesugarisweighedinthepanandheatedintheDSCcellat5K/[Link]
analuminumplateinordertoobtaintheamorphousphase.
DSCmeasurement:Heatingfrom50Cto170Catameanheatingrateof2K/min.Modulationamplitude1C,[Link]
conditionsforcalibrationpurposes
Atmosphere:Nitrogen,50cm3/min
Interpretation
[Link].
FastFourierAnalysisallowstherecordingofthemeansignal(=totalheatflowsignal,correspondingtoaclassicalDSCcurvemeasuredat2K/min),theamplitudecurve(reversingcurve)andthesocalled
nonreversingcurve.
Thechangesofthespecificheatcapacityduetotheglasstransition,[Link]
temperaturefunctionofthespecificheatcapacity(lowerdiagram)againshowingthecpchangesbutinthiscasedirectlyinJ/gK.
Thenonreversingeffectsincludeforexamplechemicalreactions,coldcrystallizationonheatingamorphoussamples,relaxationeffectsduringtheglasstransitionandtheevaporationofvolatiles(drying)
.Thereisabroadrangeofsubstancesthatareusuallycrystallinebut,whenshockcooledfromthemoltenphase,[Link],
mostorganiccompounds,somesemicrystallinepolymers,[Link]
[Link],theyarethenabletoformcrystals(devitrification).ThiscrystallizationprocessleadstoanexothermicpeakontheDSCcurve(totalheatflowandnonreversing
curve).
Evaluation
[Link]
integratingthecrystallizationpeakonthenonreversingcurve.Thevalueof94.6J/gdoesnotcorrespondtocompletecrystallizationsincetheheatoffusionofcompletelycrystallinesaccharoseis
approximately130J/[Link] is0.31J/gK
Conclusion
Infoodtechnologytheglasstransitiontemperatureisbecomingincreasinglyimportantinconnectionwithstabilityconsiderationsofsweets,withotheramorphousdriedfoodsandwithdeepfreeze
[Link]
ADSCofAmorphousSugar|ThermalAnalysisApplicationNo.HB1000|ApplicationpublishedinMETTLERTOLEDOTAApplicationHandbookFood
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