Thermomechanical properties of frozen sucrose solutions
1992
Le Meste, M. | Huang, V.
A thermomechanical (TMA) method was used to study the glass transition of dry amorphous sucrose and the physical changes occurring when frozen sucrose solutions were heated. A modified TMA device allowed the detection of changes in sample dimension and compliance. Results of the TMA study of sucrose solutions suggested that the maximum solute concentration of the amorphous solution was close to 80% (w/w). In nonmaximally freeze concentrated solutions, devitrification generally started at the glass transition temperature of the amorphous phase and continued up to -32 degrees C, where melting of ice crystals began, inducing softening and flow. With dilute solutions, ice recrystallization occurred in the temperature range from -32 to -10 degrees C. Devitrification and recrystallization had a stabilizing effect on mechanical properties.
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