Atik Didem Sözeri, Demirci Mehmet, Toker Ömer Said, Palabiyik Ibrahim
Department of Food Engineering, Tekirdağ Namık Kemal University, Tekirdağ, Turkey.
Department of Food Engineering, Tekirdağ Namık Kemal University, Tekirdağ, Turkey.
Int J Biol Macromol. 2022 Jun 1;209(Pt A):385-395. doi: 10.1016/j.ijbiomac.2022.04.002. Epub 2022 Apr 7.
In this study, a novel rheometer-based method was explored to determine the melting point of gummy, which is one of the most consumed confectionery products. The new method is based on the vertical deformation of a solid sample since melting points of the products were determined by performing onset analysis on the graph of gap values against temperature. Peltier system heating rate and sample thickness parameters were used to develop the method. To verify the obtained melting points, time sweep tests in the rheometer at constant temperature, conventional oven and water bath analysis, thermograms of the samples obtained from differential scanning calorimetry (DSC) and their microstructures at various temperatures with polarized light microscopy (PLM) were examined. Herein, it can be realized that the developed method detects the melting point of a gummy with a sensitivity of 1 °C when temperature increase rate and thickness values were 1 °C/min and 4000 μm, respectively. As a result of the application of the novel method for the commercial samples, the melting points of C1 and C2 gummy samples were determined as 45 °C and verified by other experiments with one unit of precision. Therefore, the method has brought a different perspective to the melting temperature analysis with ease of use and short-term detection by sensitive and reproducible results. Besides, it has come to the forefront as it allows the studied materials to be used in solid form in the rheometer.
在本研究中，探索了一种基于流变仪的新方法来测定软糖的熔点，软糖是消费最多的糖果产品之一。该新方法基于固体样品的垂直变形，因为产品的熔点是通过对间隙值与温度的关系图进行起始分析来确定的。采用珀尔帖系统加热速率和样品厚度参数来开发该方法。为了验证所获得的熔点，对流变仪在恒温下的时间扫描测试、传统烘箱和水浴分析、差示扫描量热法（DSC）获得的样品热重曲线以及用偏光显微镜（PLM）观察的不同温度下的微观结构进行了研究。在此可以认识到，当升温速率和厚度值分别为1℃/min和4000μm时，所开发的方法检测软糖熔点的灵敏度为1℃。将该新方法应用于商业样品的结果是，C1和C2软糖样品的熔点被确定为45℃，并通过其他实验以一个精度单位进行了验证。因此，该方法为熔点分析带来了不同的视角，具有易用性和短期检测性，结果灵敏且可重复。此外，它之所以脱颖而出，是因为它允许在流变仪中以固体形式使用所研究的材料。
