Physical Aging, Solubility, and Water Activity of Selected Disaccharides
Lammert, Amy Marie
This item is only available for download by members of the University of Illinois community. Students, faculty, and staff at the U of I may log in with your NetID and password to view the item. If you are trying to access an Illinois-restricted dissertation or thesis, you can request a copy through your library's Inter-Library Loan office or purchase a copy directly from ProQuest.
Permalink
https://hdl.handle.net/2142/83724
Description
Title
Physical Aging, Solubility, and Water Activity of Selected Disaccharides
Author(s)
Lammert, Amy Marie
Issue Date
1997
Doctoral Committee Chair(s)
Schmidt, Shelly J.
Department of Study
Food Science and Human Nutrition
Discipline
Food Science and Human Nutrition
Degree Granting Institution
University of Illinois at Urbana-Champaign
Degree Name
Ph.D.
Degree Level
Dissertation
Keyword(s)
Health Sciences, Nutrition
Language
eng
Abstract
For both experiments, the Tg onset, midpoint, and endpoint measured from the heat flow in SDSC, and the total and reversing heat flows in MDSC slightly increased with longer aging times and the Tg calculated for SDSC decreased whereas Tg calculated for MDSC slightly increased with aging time. In experiment two, maltose glasses aged at the $\rm Tg - 20\sp\circ C$ took longer to approach equilibrium. The excess enthalpy increased with aging time in both experiments. In experiment two, two mathematical models, Cowie and Ferguson (CF) and Tool-Narayanaswamy-Moynihan (TNM), were fit to the enthalpic relaxation data of aged maltose glasses. The parameters from the CF and TNM models decreased the further below Tg the material was aged measured by SDSC and MDSC.
Use this login method if you
don't
have an
@illinois.edu
email address.
(Oops, I do have one)
IDEALS migrated to a new platform on June 23, 2022. If you created
your account prior to this date, you will have to reset your password
using the forgot-password link below.
