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  • 1 University of Illinois Department of Agricultural Engineering 905 S. Goodwin Ave. Urbana IL 61801 USA 905 S. Goodwin Ave. Urbana IL 61801 USA
  • | 2 University of Illinois Department of Food Science and Human Nutrition 905 S. Goodwin Ave. Urbana IL 61801 USA 905 S. Goodwin Ave. Urbana IL 61801 USA
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Abstract  

The physical ageing characteristics of glucose, fructose, and their mixtures were studied using standard differential scanning calorimetry (DSC). The inflection, onset, midpoint,half-height, and endpoint glass transition temperature (Tg), fictive temperature (Tf), and relaxation enthalpy (H) were measured as a function of ageing time. The relationship between H and Tf was evaluated. The time dependence of H was fit using the Cowie and Ferguson model. The ageing rate was expressed in terms of the average relaxation time (<>) and the entropy production (P). It was found that the fructose component decreased the rate of ageing of the mixtures.

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  • Impact Factor (2019): 2.731
  • Scimago Journal Rank (2019): 0.415
  • SJR Hirsch-Index (2019): 87
  • SJR Quartile Score (2019): Q3 Condensed Matter Physics
  • SJR Quartile Score (2019): Q3 Physical and Theoretical Chemistry
  • Impact Factor (2018): 2.471
  • Scimago Journal Rank (2018): 0.634
  • SJR Hirsch-Index (2018): 78
  • SJR Quartile Score (2018): Q2 Condensed Matter Physics
  • SJR Quartile Score (2018): Q2 Physical and Theoretical Chemistry

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Journal of Thermal Analysis and Calorimetry
Language English
Size A4
Year of
Foundation
1969
Volumes
per Year
4
Issues
per Year
24
Founder Akadémiai Kiadó
Founder's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Publisher Akadémiai Kiadó
Springer Nature Switzerland AG
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
CH-6330 Cham, Switzerland Gewerbestrasse 11.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 1388-6150 (Print)
ISSN 1588-2926 (Online)

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