程序升温条件下甜菜素变色法估算粉末玻璃化转变温度的方法

Q4 Engineering

Japan Journal of Food Engineering Pub Date : 2018-12-15 DOI:10.11301/JSFE.18526

Ratchanon Chantanuson, Jian Zhu, Y. Miyagawa, H. Yoshii, H. Shiga, S. Adachi

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引用次数: 1

摘要

提出了一种估算粉末玻璃化转变温度(T g)的简单、廉价的方法。这包括在设定温度的加热条件下测量粉末中添加染料的变色过程。用该方法测定了含有天然染料甜菜素的麦芽糊精和果糖的混合物的T g值。用该方法计算得到的T g值与Couchman和Karasz方程用混合物中各组分的T g值计算得到的T g值基本一致，表明了该方法的有效性。

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A Method for Estimating Glass Transition Temperature of Powders by Discoloration of Betanin under Temperature-programmed Heating Conditions

A simple and cheap method for estimating the glass transition temperature ( T g ) of powders was proposed. This involved measuring the discoloration process of a dye added to the powders under temperature-programmed heating conditions. The method was applied to evaluate the T g values of mixtures of maltodextrin and fructose, containing betanin, a natural dye. The T g values obtained by this method almost agreed with those calculated by the Couchman and Karasz equation using the T g values for constituents in the mixture, thus indicating the validity of the method.

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来源期刊

Japan Journal of Food Engineering Engineering-Industrial and Manufacturing Engineering

CiteScore

0.50

自引率

0.00%

发文量

期刊介绍： The Japan Society for Food Engineering (the Society) publishes "Japan Journal of Food Engineering (the Journal)" to convey and disseminate information regarding food engineering and related areas to all members of the Society as an important part of its activities. The Journal is published with an aim of gaining wide recognition as a periodical pertaining to food engineering and related areas.