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A Method for Estimating Glass Transition Temperature of Powders by Discoloration of Betanin under Temperature-programmed Heating Conditions
2018
Japan Journal of Food Engineering
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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
doi:10.11301/jsfe.18526
fatcat:vbdcuvzwfjhato6yxpvgbu46aq