Journal ArticleDOI
Viscosity-temperature function for sorbitol from combined viscosity and differential scanning calorimetry studies
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This article is published in The Journal of Physical Chemistry.The article was published on 1982-04-01. It has received 58 citations till now. The article focuses on the topics: Temperature dependence of liquid viscosity & Viscosity.read more
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Melting and glass transitions of low molecular weight carbohydrates
TL;DR: In this article, the glass transition temperatures at various water contents (Tg) and in maximally freeze-concentrated solutions (T′g), fusion temperatures (melting points, Tf), and heats of fusion (ΔHf) were determined for pentoses, hexoses, disaccharides, and alditols, using differential scanning calorimetry.
BookDOI
Handbook of food engineering
TL;DR: A. K. Singh Food Freezing, D. R. Hartel Membrane Concentration of Liquid Foods, M. C. Weitnauer Thermal Processing of Canned Foods, A. M. Cheryan Food Dehydration, E. A. Krochta Cleaning and Sanitation as mentioned in this paper.
Journal ArticleDOI
Structural instability and relaxation in liquid and glassy phases near the fragile liquid limit
TL;DR: In this paper, the authors consider two types of structural instability of glassy substances, each of which may be released by a relaxation process with its own characteristic relaxation time, and specific kinetic features.
Journal ArticleDOI
Stickiness in foods: A review of mechanisms and test methods
TL;DR: In this article, the use of glass transition temperature-based model, which provides a rational basis for understanding and characterizing the stickiness of many food products, is highlighted, and methods currently in use for characterizing and overcoming stickiness problems in food processing and storage operations are described.