ISSN:
1435-1528
Keywords:
Glass transition
;
biopolymers
;
amorphous sugars
;
solid foods
;
plasticizers
Source:
Springer Online Journal Archives 1860-2000
Topics:
Chemistry and Pharmacology
,
Physics
Notes:
Abstract Mechanical changes in biomaterials at and around their glass transition are key factors in their functionality and/or stability. They are described in terms of a relationship betwen a relative stiffness R(T,M) defined as the ratio between a modulus or storage modulus at a temperature T, and moisture M, and its magnitude in the glassy state. The relationship, in turn, is expressed by the model R(T,M) = 1/[1+exp [{T-T c,(M))/a(M)]} where T c(M) is a critical temperature identifying the transition temperature range and a(M) a constant representing the relationship's slope. The proposed model correctly accounts for the downward concavity of the stiffness vs temperature relationship at the transition onset. Published data on biosolids indicate that T c(M) can be described by a single exponential decay term, and so most probably also a(M). Incorporation of these terms into the model enables the creation of realistic three-dimensional maps of the relative stiffness-temperature-moisture relationship at and in the neighborhood of the glass transition region. In principle, the same method can also be used to describe the effect of plasticizers other than water if their influence on T cand the steepness parameter can be formulated as an algebraic expression.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF00369074
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