Kinetic process of enthalpy relaxation of glassy starch and effect of physical aging upon its water vapor permeability property

被引：31

作者：

Kim, YJ ^{[1
]}

Hagiwara, T ^{[1
]}

Kawai, K ^{[1
]}

Suzuki, T ^{[1
]}

Takai, R ^{[1
]}

机构：

[1] Tokyo Univ Fisheries, Dept Food Sci & Technol, Minato Ku, Tokyo 1088477, Japan

来源：

CARBOHYDRATE POLYMERS | 2003年 / 53卷 / 03期

关键词：

glassy starch; enthalpy relaxation; physical aging; Kohlrausch-Williams-Watts; permeability;

D O I：

10.1016/S0144-8617(03)00075-4

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The enthalpy relaxation during aging below T-g of an amorphous starch was examined via the Kohlrausch-Williams-Watts (KWW) relation in order to describe its kinetic process quantitatively. The experimental data were fitted satisfactorily by the KWW equation of stretched exponential form. Comparison to the results reported in previous studies reveals that both the values of the mean relaxation time tau and the relaxation time distribution beta(0.23-0.34) obtained through the fitting process were reasonable. Furthermore, the effect of physical aging below T-g on the water vapor permeability (WVP) of starch film was investigated. The WVP was reduced by aging below T-g, which agreed with the results reported previously for several synthetic polymer systems. Consequently, in the present study, the reduction of moisture transfer during aging can also be interpreted as a result of decreasing free volume, which occurs simultaneously with enthalpy relaxation. (C) 2003 Elsevier Science Ltd. All rights reserved.

引用

页码：289 / 296

页数：8

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