Glass transition in Australian honeys


Autoria(s): Sopade, P. A.; Bhandari, B.; Halley, P.; D'Arcy, B.; Caffin, N.
Contribuinte(s)

B. Munce

Data(s)

01/01/2001

Resumo

Differential scanning calorimetry (DSC) was used to study the glass transition in 10 Australian honeys by scanning at 10 degrees Cmin(-1) from -130 to 50 degreesC after annealing at -50 degreesC. The honeys had moisture contents 14.9 to 18.0%, seven were from Eucalyptus species. The glass transition temperatures (T-g) ranged from -46 degrees to -38 degreesC and were significantly (p

Identificador

http://espace.library.uq.edu.au/view/UQ:60010

Idioma(s)

eng

Publicador

AIFST

Palavras-Chave #Food Science & Technology #Differential Scanning Calorimetry #Water Activity #Amylopectin #Foods #C1 #290103 Food Processing #671702 Fibre processing and textiles; footwear and leather products #291401 Polymers #670705 Plastic products (incl. construction materials)
Tipo

Journal Article