Chapter 31. Kinetics of Enthalpy Relaxation in Corn Syrup–Sucrose Mixtures

  1. Dr. David S. Reid President3,
  2. Dr. Tanaboon Sajjaanantakul4,
  3. Dr. Peter J. Lillford5 and
  4. Dr. Sanguansri Charoenrein6
  1. B. R. Bhandari1 and
  2. R. W. Hartel2

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch31

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

How to Cite

Bhandari, B. R. and Hartel, R. W. (2010) Kinetics of Enthalpy Relaxation in Corn Syrup–Sucrose Mixtures, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch31

Editor Information

  1. 3

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 4

    Kasetsart University, Thailand

  3. 5

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 6

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. 1

    School of Land, Crop, and Food Sciences, University of Queensland, Brisbane, Australia

  2. 2

    Department of Food Science, University of Wisconsin, Madison, Wisconsin, USA

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

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Keywords:

  • enthalpy relaxation kinetics - in corn syrup-sucrose mixtures;
  • amorphous glassy state - thermodynamically nonequilibrium state;
  • islands of mobility or defects in glassy structure” or “defects” in a glassy structure;
  • sucrose and corn-syrup solids - enthalpy relaxation behavior study materials;
  • glassy samples enthalpy relaxation kinetics determination;
  • corn syrup-sucrose (c-s) mixtures glass transition temperature and heat capacity value;
  • enthalpy relaxation as water activity function

Summary

This chapter contains sections titled:

  • Abstract

  • Introduction

  • Materials and Methods

  • Results and Discussion

  • Conclusion

  • References