Elsevier

Carbohydrate Research

Volume 212, 10 June 1991, Pages 109-117
Carbohydrate Research

Kinetic aspects of the glass-transition behaviour of maltose—water mixtures

https://doi.org/10.1016/0008-6215(91)84049-KGet rights and content

Abstract

The dependence of viscosity on temperature, determined for a range of maltose—water mixtures, is described well by the equation η = A exp[B/(TT0]. Predicted values of the glass-transition temperature (Tg), where the viscosity has a value of 1012 Pa.s, were within a few degrees of those obtained experimentally by calorimetry. The activation enthalpy for the relaxation processes in the liquid increased on cooling as Tg was approached. The maltose—water mixtures can be considered as fragile in Angell's classification of the viscous and glass-transition behaviour of liquids.

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