Enthalpy relaxation of gelatin in the glassy state.
The enthalpy relaxation during the ageing of gelatin in the glassy state was studied for partially crystalline or amorphous materials at different water contents and ageing temperatures. The extent and rate of this relaxation associated with physical ageing were found to increase when the shifted temperature parameter (Ta-Tg) increased. This parameter was able to account for the effects of structure and water content (through Tg) and ageing temperature (Ta).
Badii
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Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK.
MacNaughtan
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W
Farhat
I A
IA
D002152:Calorimetry, Differential Scanning; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D005780:Gelatin / Q000737:chemistry*; D005898:Glass / Q000737:chemistry*; D006358:Hot Temperature; D007700:Kinetics; D046911:Macromolecular Substances / Q000737:chemistry*; D011108:Polymers / Q000737:chemistry; D011487:Protein Conformation; D013696:Temperature; D014867:Water / Q000737:chemistry
D046911:Macromolecular Substances; D011108:Polymers; D014867:Water; D005780:Gelatin