A method for estimating glass transition temperature of powders by discoloration of Betanin under temperature-programmed heating conditions

被引：0

作者：

Chantanuson R. ^{[1
,2
]}

Zhu J.L. ^{[2
]}

Miyagawa Y. ^{[3
]}

Yoshii H. ^{[2
]}

Shiga H. ^{[3
]}

Adachi S. ^{[3
]}

机构：

[1] Faculty of Engineering, Chulalonkorn University, 254 Phayathai Road, Bangkok

[2] Faculty of Agriculture, Kagawa University, Miki-cho, 761-0701, Kagawa

[3] Faculty of Bioenvironmental Science, Kyoto Gakuen University, Kameoka, 621-8555, Kyoto

来源：

Japan Journal of Food Engineering | 2019年 / 19卷 / 04期

基金：

日本学术振兴会;

关键词：

Betanin; Discoloration; Glass transition temperature;

D O I：

10.11301/JSFE.18526

中图分类号：

学科分类号：

摘要：

A simple and cheap method for estimating the glass transition temperature (Tg) of powders was proposed. This involved measuring the discoloration process of a dye added to the powders under temperature-programmed heating conditions. The method was applied to evaluate the Tg values of mixtures of maltodextrin and fructose, containing betanin, a natural dye. The Tg values obtained by this method almost agreed with those calculated by the Couchman and Karasz equation using the Tg values for constituents in the mixture, thus indicating the validity of the method. © 2018 Japan Society for Food Engineering.

引用

页码：191 / 196

页数：5

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