Structural relaxation of binary food systems

This project advanced the study of structural relaxation into two binary food systems. It studied the effect of anti-plasticizer addition (i.e. addition of glucose syrup solid and addition of starch) on structural relaxation of sucrose based amorphous mixtures. It also studied the effect of plasticizer addition (i.e. addition of water) on these two binary systems (i.e. sucrose-glucose syrup solid system and sucrose-starch system). Furthermore, it attempted to reveal the relationship between micro level and macro level structural relaxations in these two binary systems. Meanwhile, beta value in Kohlrausch-Williams-Watts (KWW) equation was theoretically proved to be independent of sub-Tg aging temperature.

Author dc:creator

• LIU YETING

• glass transition, enthalpy relaxation, sucrose, glycose syrup solid, starch, Kohlrausch-Williams-Watts equation