Ratchanon Chantanuson, Jian Zhu, Y. Miyagawa, H. Yoshii, H. Shiga, S. Adachi
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A Method for Estimating Glass Transition Temperature of Powders by Discoloration of Betanin under Temperature-programmed Heating Conditions
A simple and cheap method for estimating the glass transition temperature ( T g ) 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 T g values of mixtures of maltodextrin and fructose, containing betanin, a natural dye. The T g values obtained by this method almost agreed with those calculated by the Couchman and Karasz equation using the T g values for constituents in the mixture, thus indicating the validity of the method.
期刊介绍：
The Japan Society for Food Engineering (the Society) publishes "Japan Journal of Food Engineering (the Journal)" to convey and disseminate information regarding food engineering and related areas to all members of the Society as an important part of its activities. The Journal is published with an aim of gaining wide recognition as a periodical pertaining to food engineering and related areas.
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