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.
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