Abstract
The rheological properties of low moisture content glass-forming solutions of a maltopolymer and sucrose were measured over a range of temperatures. The results showed near-Newtonian behaviour throughout the measureable regime. Shear and dynamic viscosity data were combined and modelled as a function of temperature by a restricted Vogel–Fulcher–Tammann (VFT) equation. The fragility parameter ( F 1/2) ranged from 0.6 to 0.7, which represents moderate to fragile behaviour. Fragility decreased with increased moisture content for some carbohydrate compositions, but experienced little change for others. Carbohydrate compositions with lower weight-average molecular weight and/or lower degrees of polydispersity were more fragile. Some basis for expecting a polydispersity dependence can be found in empirical relations used to model the glass transition temperature and melt viscosity of carbohydrate polymers, which employ number-average and weight-average dependencies, respectively.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
