Fragility of sugar melts

Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional
Jiantong LiuRan Jia

Abstract

Continuous viscosity of the sugar melt ranged from the superheated to the supercooled, was measured with a rotating viscometer. The thermal properties of sugars have been investigated by differential scanning calorimetric and thermogravimetry. The melt fragility and the fragility of the supercooled liquid have been calculated. This study indicated that, for the whole sugar system, the melt fragility and the fragility of the supercooled liquid separately show negative linear relations with the glass-forming ability and can be used as indicators of this property. In an individual sugar system, the fragility of the supercooled liquid has a direct proportion to melt fragility, which depends on the different inherent characteristic temperatures.

References

Mar 16, 2001·International Journal of Pharmaceutics·W L HinrichsH W Frijlink
Jun 11, 2004·Biophysical Journal·Marcus T Cicerone, Christopher L Soles
Oct 22, 2004·Nature·V N Novikov, A P Sokolov
Nov 12, 2009·Proceedings of the National Academy of Sciences of the United States of America·John C MauroDouglas C Allan

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Citations

Sep 20, 2017·Physical Chemistry Chemical Physics : PCCP·Tatsiana LiavitskayaSergey Vyazovkin

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