Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Glass Transition Temperature of Honey Using Modulated Differential Scanning Calorimetry (MDSC): Effect of Moisture Content

  • Kim, Mi-Jung (Department of Food Science and Biotechnology, Dongguk University-Seoul) ;
  • Yoo, Byoung-Seung (Department of Food Science and Biotechnology, Dongguk University-Seoul)
  • Received : 2010.09.25
  • Accepted : 2010.11.22
  • Published : 2010.12.31
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Abstract

Glass transition phenomena in nine Korean pure honeys (moisture content 18.3~20.1%) and honey-water mixtures by different water contents (0, 2, 5, and 10% w/w) were investigated with modulated different scanning calorimetry (MDSC). The total, reversing, and non-reversing heat flows were quantified during heating using MDSC. Glass transition was observed from reversing heat flow separated from the total heat flow. The glass transition temperatures ($T_g$) of pure honeys, which are in the range of $-42.7^{\circ}C$ to $-50.0^{\circ}C$, varied a lot with low determination coefficient ($R^2$=0.63), whereas those of honey-water mixtures decreased with a decrease in honey content. The $T_g$ values were also more significantly different among honey-water mixtures when compared to pure honeys, indicating that in the honey-water mixture system the $T_g$ values appear to be greatly dependent on moisture content. The measured heat capacity change (${\Delta}C_p$) was not influenced by moisture content.

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References

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