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DSC for glass transition


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#1 SaRaRa

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Posted 27 April 2009 - 10:30 PM

Hello!

I am looking for researches/publications/anything really concerning Differential Scanning Calorimetry (DSC) measurements on the glass transition temperatures in osmotically dehydrated fruits. Can anyone help me out?

Thanks in advance!


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#2 Simon

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Posted 29 April 2009 - 12:22 PM

BUMP for our resident researcher SaRaRa.


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#3 Charles.C

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Posted 29 April 2009 - 01:33 PM

dear Sarara,

Do you hv access to a library (or money :smile: )?

http://www.ingentaco...000004/art00653

Rgds / Charles.C

PS I bet you have scanned dozens of pages in Google / Yahoo already ! :whistle:


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Kind Regards,

 

Charles.C


#4 Hongyun

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Posted 30 April 2009 - 01:58 AM

PS I bet you have scanned dozens of pages in Google / Yahoo already ! :whistle:


Haha. Charles, I thought so too. Maybe this is why nobody has come up with a single link for SaRaRa. :biggrin:

@ SaRaRa,

No experience on Tg for dehydrated fruits. But I did some reading on Tg for dehydrating fruit juices.

During spray drying of fruit juices, one needs to know the Tg of the juice solids to adjust the spray drying temperature to get the optimum yield.

Too bad we do not have a DSC on hand and the Tg is mainly based on literature...

It's sort of off-topic, but maybe you might find something useful from the attachements?

Added:

Found a link to free jounals that might help you find what you need:

SAGEJOURNALS Online

Happy searching! :smile:

Attached Files


Edited by Hongyun, 30 April 2009 - 03:51 AM.

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#5 SaRaRa

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Posted 30 April 2009 - 08:27 AM

Hahaha! :D
Yes I actually have! :P
...and yes I do have access to the library of the technical educational institute I graduated from but its really, but REALLY far!
Yeh me iz lazy :P

Thank you for your help guys!

Philip


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#6 AS NUR

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Posted 01 May 2009 - 01:15 AM

Hahaha! :D
Yes I actually have! :P
...and yes I do have access to the library of the technical educational institute I graduated from but its really, but REALLY far!
Yeh me iz lazy :P

Thank you for your help guys!

Philip



dear sarara / philip...

All people thing that you more acceesable to literature then us...

i just can share my file like this.. hope can help you .. :thumbup:

Attached Files


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#7 AS NUR

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Posted 01 May 2009 - 01:20 AM

another file that i have

Attached Files


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#8 Charles.C

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Posted 01 May 2009 - 04:16 AM

Dear AS NUR,

Thks for some fascinating chemistry although a bit over my head in places.

@Sarara - Is this material a potential Ch.1 of a Master's thesis by any chance ? :biggrin:

Rgds / Charles.C


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Kind Regards,

 

Charles.C


#9 SaRaRa

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Posted 01 May 2009 - 10:29 AM

Very nice info! Thank you AS NUR! :)

@ Charles: Hahaha yes but its not mine :)
Its just something one of my teacher is working on right now with some students (I suppose) and she asked me to find some info about it (because I kinda have some more free time now). So far I did find some stuff but not muuuuch. Thats why I thought of asking here!


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#10 okido

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Posted 06 May 2009 - 09:59 AM

Hi SaRaRa,

I use a DSC regulary for measurements on polymers.
What Tg temparature do you think off?

Okido


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#11 isamson

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Posted 11 May 2009 - 12:09 AM

Hi there

My name's Irene Samson & I have done a lota work with DCS and glass transition temperature for my masters thesis and there are 2 papers published, they are:

1. The measurement of the glass transition
temperature of sucrose and maltose solutions
with added NaCl
Paul A Kilmartin,1* David S Reid2 and Irene Samson1
1Department of Chemistry, The University of Auckland, Private Bag 92019, Auckland,

2. Dielectric properties of frozen maltodextrin
solutions with added NaCl across the glass
transition
Paul A Kilmartin,1∗ David S Reid2 and Irene Samson1
1Department of Chemistry, The University of Auckland, Private Bag 92019, Auckland,


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#12 SaRaRa

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Posted 11 May 2009 - 09:36 AM

Hello people!
Thank you for your answers!

@ okido: Well I am searching actually anything concerning this topic, not something specific.

@ isamson: thank you very much! I will check them out! :)


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