Phenomenological Study of Enthalpy Relaxation and Physical Aging of Glucose, Fructose and Their Mixture
Wungtanagorn, Ratchapong
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https://hdl.handle.net/2142/86106
Description
Title
Phenomenological Study of Enthalpy Relaxation and Physical Aging of Glucose, Fructose and Their Mixture
Author(s)
Wungtanagorn, Ratchapong
Issue Date
2000
Doctoral Committee Chair(s)
Schmidt, Shelly J.
Department of Study
Agricultural Engineering
Discipline
Agricultural Engineering
Degree Granting Institution
University of Illinois at Urbana-Champaign
Degree Name
Ph.D.
Degree Level
Dissertation
Keyword(s)
Chemistry, Polymer
Language
eng
Abstract
"Enthalpy relaxation of glucose, fructose and their mixtures was investigated using the Tool-Narayanaswamy-Monihan (TNM) and the Adam-Gibbs model parameters. The apparent activation energy was found to decrease as the fructose content increased. The value of parameter x increased with the fructose content, while parameter beta decreased as the fructose content increased to 50%. The parameter x was also evaluated using the peak-shift method and was found to be slightly higher than those obtained from curve fitting to the TNM and the Adam-Gibbs models in all sugars. The fragility of the sugars was also evaluated using the enthalpy relaxation data. The addition of fructose to the glucose-fructose system produced ""stronger"" liquids, but less non-linear behavior. The change in the parameters x and beta with the thermal history (i.e., aging time, aging temperature and cooling-heating rates indicated the failure of the original assumption of the models for the sugar systems."
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