Study of α- and β-relaxation processes in supercooled sucrose liquids
CHAMPION, Dominique
Ingénierie Moléculaire et Sensorielle de l'Aliment et des Produits de Santé [IMSAPS]
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Ingénierie Moléculaire et Sensorielle de l'Aliment et des Produits de Santé [IMSAPS]
CHAMPION, Dominique
Ingénierie Moléculaire et Sensorielle de l'Aliment et des Produits de Santé [IMSAPS]
Ingénierie Moléculaire et Sensorielle de l'Aliment et des Produits de Santé [IMSAPS]
LE MESTE, Martine
Ingénierie Moléculaire et Sensorielle de l'Aliment et des Produits de Santé [IMSAPS]
< Reduce
Ingénierie Moléculaire et Sensorielle de l'Aliment et des Produits de Santé [IMSAPS]
Language
en
Article de revue
This item was published in
Journal of Thermal Analysis and Calorimetry. 2003, vol. 71, n° 1, p. 249-261
Springer Verlag
English Abstract
The relaxation map of highly concentrated sucrose water mixtures was built using mechanical and impedance spectroscopies. Data of α- and β-relaxation processes obtained with both techniques complete calorimetric and ...Read more >
The relaxation map of highly concentrated sucrose water mixtures was built using mechanical and impedance spectroscopies. Data of α- and β-relaxation processes obtained with both techniques complete calorimetric and rheological measurements. The temperature evolutions of the relaxations were extrapolated using the measured data and the equations commonly used to describe the relaxations: Arrhenius and WLF behaviours for respectively the beta- and agr -relaxations. The temperature/frequency domain when agr and beta processes merge for 99% sucrose solution is discussed with respect to scenery proposed in the literature.Read less <
English Keywords
Dynamic mechanical spectroscopy (DMS)
Dielectric spectroscopy (DS)
Glass transition
Sucrose
α- and β-relaxation
Origin
Hal imported