{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/86106"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/86106","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Phenomenological Study of Enthalpy Relaxation and Physical Aging of Glucose, Fructose and Their Mixture","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.\"","abstract_html":""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."","abstract_has_math":false,"creators":["Wungtanagorn, Ratchapong"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"Ph.D.","degree_level":"Dissertation","degree_discipline":"Agricultural Engineering","degree_department":null,"school":null,"contributors":["Schmidt, Shelly J."],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2015,"date_issued":"2015-09-28T14:54:00Z","date_published":"2015-09-28T14:54:00Z","updated_at":"2026-07-22T22:26:26Z","subjects":["Chemistry, Polymer"],"languages":["eng"],"rights":[],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["(MiAaPQ)AAI9971226"],"render_values":[{"text":"(MiAaPQ)AAI9971226","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/2142/86106","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Schmidt, Shelly J."]},{"key":"dc:creator","label":"Author","values":["Wungtanagorn, Ratchapong"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2015-09-28T14:54:00Z","10000-01-01","2000"]},{"key":"dc:type","label":"Dc Type","values":["text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Agricultural Engineering"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Dissertation"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Ph.D."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Chemistry, Polymer"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["eng"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["http://hdl.handle.net/2142/86106","(MiAaPQ)AAI9971226"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["\"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.\"","Made available in DSpace on 2015-09-28T14:54:00Z (GMT). No. of bitstreams: 2 license.txt: 4848 bytes, checksum: 96035ab3f5e1c23cc7138a224ce498bd (MD5) 9971226.pdf: 9615054 bytes, checksum: 26ab82df2a2c17cbef16286827712bad (MD5) Previous issue date: 2000","Embargo set by: Seth Robbins for item 87387 Lift date: Forever Reason: Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs","Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs","U of I Only","184 p.","Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2000."]},{"key":"dc:title","label":"Title","values":["Phenomenological Study of Enthalpy Relaxation and Physical Aging of Glucose, Fructose and Their Mixture"]}]}],"canonical_facts":{"dc:contributor":["Schmidt, Shelly J."],"dc:creator":["Wungtanagorn, Ratchapong"],"dc:date":["2015-09-28T14:54:00Z","10000-01-01","2000"],"dc:description":["\"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.\"","Made available in DSpace on 2015-09-28T14:54:00Z (GMT). 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