TY - JOUR
T1 - Physical and chemical properties in the caramel systems
AU - Ruan, R. Roger
AU - Chung, Myong Soo
AU - Chen, Paul
PY - 1997/12/1
Y1 - 1997/12/1
N2 - Changes in molecular relaxation properties and mechanical relaxation behavior as functions of temperature and composition of the caramel system were investigated using NMR and DMA techniques, respectively. The glass transition temperature (Tg) estimated with both techniques was increased with increasing polydextrose content in the caramel system. One of the most important textural characteristics, cold flow, was resisted in the higher polydextrose caramel system, and this was due to the restriction of the proton mobility in the caramel system.
AB - Changes in molecular relaxation properties and mechanical relaxation behavior as functions of temperature and composition of the caramel system were investigated using NMR and DMA techniques, respectively. The glass transition temperature (Tg) estimated with both techniques was increased with increasing polydextrose content in the caramel system. One of the most important textural characteristics, cold flow, was resisted in the higher polydextrose caramel system, and this was due to the restriction of the proton mobility in the caramel system.
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M3 - Conference article
AN - SCOPUS:0031388626
SN - 0145-0166
VL - 3
JO - Paper - American Society of Agricultural Engineers
JF - Paper - American Society of Agricultural Engineers
T2 - Proceedings of the 1997 ASAE Annual International Meeting. Part 1 (of 3)
Y2 - 10 August 1997 through 14 August 1997
ER -