玻璃态明胶的焓松弛
Enthalpy relaxation of gelatin in the glassy state.
作者信息
Badii F, MacNaughtan W, Farhat I A
机构信息
Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK.
出版信息
Int J Biol Macromol. 2005 Sep 15;36(4):263-9. doi: 10.1016/j.ijbiomac.2005.06.008.
The enthalpy relaxation during the ageing of gelatin in the glassy state was studied for partially crystalline or amorphous materials at different water contents and ageing temperatures. The extent and rate of this relaxation associated with physical ageing were found to increase when the shifted temperature parameter (Ta-Tg) increased. This parameter was able to account for the effects of structure and water content (through Tg) and ageing temperature (Ta).
研究了不同含水量和老化温度下部分结晶或非晶态材料中玻璃态明胶老化过程中的焓松弛。发现当转变温度参数（Ta-Tg）增加时，与物理老化相关的这种松弛的程度和速率会增加。该参数能够解释结构和含水量（通过Tg）以及老化温度（Ta）的影响。
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