Assay Study on Glass Transition Temperature of Solutions in Freeze-drying

Abstract

Abstract: In order to examine the effects of cooling rate and solute composition on the glass transition temperature of tertiary butyl alcohol (TBA)/sucrose/water ternary system, a differential scanning calorimeter (DSC) was employed to study the freezing properties of the ternary system. The experimental results showed that the increase of cooling rate would result in the apparent decrease of Tg’. For 10% TBA /10 %sucrose /water solution, the value of Tg’ is -42℃ when the cooling rate is greater than 10℃/min. When the ratio of TBA to sucrose is less than 0.2, TBA cannot crystallize during cooling.

Key words: freeze-drying, glass transition, differential scanning calorimetry (DSC), tertiary butyl alcohol (TBA), sucrose

Zuo-Jian-Guo, HUA Ze-Zhao, LIU Bao-Lin, ZHOU Guo-Yan, XU Yi. Assay Study on Glass Transition Temperature of Solutions in Freeze-drying[J]. FOOD SCIENCE, 2006, 27(2): 58-60.

[1]	YUAN Shuai, LU Dingqiang, PANG Guangchang. Anabolic and Catabolic Flux Analysis of ‘Indian Green’ Apples and Optimization of Storage Temperature [J]. FOOD SCIENCE, 2021, 42(7): 214-219.
[2]	LI Hongjuan, WANG Yi, LIU Yan, YU Hongmei, LI Hongbo, YU Jinghua. Effects of Thermal, Stretching and Melting Treatments on Quality, Intermolecular Force and Microstructure of Mozzarella Cheese [J]. FOOD SCIENCE, 2020, 41(3): 30-36.
[3]	KANG Jiao, ZHANG Yarong, YANG Congxu, XUE Qiaoli, HU Yongjin. Optimization of the Production Process for Direct Vat Set of Lactobacillus fermentum FYa1 for Pickle Fermentation [J]. FOOD SCIENCE, 2020, 41(24): 216-222.
[4]	YANG Jie, GUO Jinfeng, LI Baokun, LU Shiling, WANG Qingling, DONG Juan, JIANG Caihong, JI Hua, WANG Tengbin. Cryoprotective Effect of Acid-Cold Cross Stress on Lactobacillus fermentum [J]. FOOD SCIENCE, 2020, 41(2): 101-106.
[5]	LIU Chunju, WANG Hai’ou, NIU Liying, ZHANG Zhongyuan, SONG Jiangfeng, LI Dajing, LIU Chunquan. Effect of Sucrose Control on Microstructure and Quality of Explosion-Puffed Yellow Peach Chips [J]. FOOD SCIENCE, 2020, 41(11): 113-120.
[6]	HE Zongbai, SUN Ruiyin, E Jingjing, MA Lili, ZHANG Xiaoning, WANG Junguo. Effect of Oleic Acid on Growth and Freeze-drying Survival of Lactobacillus plantarum LIP-1 and Its Mechanism of Action [J]. FOOD SCIENCE, 2020, 41(10): 68-74.
[7]	NING Yawei, YANG Kun, HE Jianzhuo, ZHANG Yan, LI Qiang, WANG Zhixin, JIA Yingmin. Sucrose Laurate Exerts Antibacterial Activity against Staphylococcus aureus by Destroying the Cell Membrane [J]. FOOD SCIENCE, 2019, 40(5): 38-44.
[8]	ZHANG Wenwen, PANG Qian, WANG Kang, CHEN Xiaomei, FAN Rongli, CHEN Guohong, JI Ting. Effects of Different Dietary Sugars for Honeybees on Metabolite Composition in Royal Jelly Investigated by GC-QTOF-MS-Based Metabonomics [J]. FOOD SCIENCE, 2019, 40(4): 272-278.
[9]	HE Hehe, LIN Houmin, KOU Lidan, QIN Fenglan, WEI Yutuo, HUANG Ribo, DU Liqin. HE Hehe, LIN Houmin, KOU Lidan, QIN Fenglan, WEI Yutuo, HUANG Ribo, DU Liqin [J]. FOOD SCIENCE, 2019, 40(20): 122-129.
[10]	ZHU Cancan, CHEN Chen, WANG Dahui, WEI Gongyuan. Physiological Mechanism Underlying the Effect of Substrates on Pullulan Biosynthesis [J]. FOOD SCIENCE, 2019, 40(14): 63-68.
[11]	ZHU Jianhua, ZOU Xiurong, QIU Xiuzhen, LIU Ribin, SHAN Bin. Effects of Sucrose Addition as Cosolute on the Rheological Properties and Structure Formation Kinetics of Agar/Konjac Blends during Sol-Gel Transition [J]. FOOD SCIENCE, 2019, 40(12): 37-45.
[12]	CHENG Lijuan, LIU Guishan, HE Jianguo, YANG Xiaoyu, WAN Guoling, ZHANG Chong, MA Chao. Nondestructive Detection of Sucrose Content of Lingwu Changzao Jujubes by Hyperspectral Imaging [J]. FOOD SCIENCE, 2019, 40(10): 285-291.
[13]	DUAN Liuliu, DUAN Xu, REN Guangyue. Water Diffusion Characteristics and Microwave Vacuum Freeze-Drying Modelling of Chinese Yam (Dioscorea opposite) Tubers [J]. FOOD SCIENCE, 2019, 40(1): 23-30.
[14]	JIN Hongguang, LI Yuquan, LING Yun, ZHANG Lifang, REN Jin, FANG Liang, JIANG Shenhua. Isolation and Structural Identification of Chemical Constituents from Seeds of Raphanus sativus L. [J]. FOOD SCIENCE, 2018, 39(6): 200-206.
[15]	ZHAO Ya, SHI Qilong, CAO Shumin. Variation and Underlying Mechanisms of Ca2+-ATPase Activity in Penaeus vannamei during Storage [J]. FOOD SCIENCE, 2018, 39(5): 258-264.

Assay Study on Glass Transition Temperature of Solutions in Freeze-drying

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments