Structural relaxation and physical ageing of starchy materials.

  title={Structural relaxation and physical ageing of starchy materials.},
  author={Denis Lourdin and Paul Colonna and Geoffrey J. Brownsey and Timothy R. Noel and Stephen G. Ring},
  journal={Carbohydrate research},
  volume={337 9},
The structural relaxation during the ageing of an amorphous maltose and a starch-sorbitol mixture was examined using a range of physical techniques. Heat capacity, measured by differential scanning calorimetry, showed an overshoot in the glass-transition region, the size of which was temperature and time dependent. Volume relaxation measurements were made at different ageing temperatures in the range T(g) -15 to -30 K. The volume decreased with increasing ageing time, in an essentially linear… CONTINUE READING