Physical and chemical properties in the caramel systems

R. Roger Ruan; Myong Soo Chung; Paul Chen

Physical and chemical properties in the caramel systems

R. Roger Ruan, Myong Soo Chung, Paul Chen

Department of Food Science & Biotechnology

Research output: Contribution to journal › Conference article › peer-review

Abstract

Changes in molecular relaxation properties and mechanical relaxation behavior as functions of temperature and composition of the caramel system were investigated using NMR and DMA techniques, respectively. The glass transition temperature (T_g) estimated with both techniques was increased with increasing polydextrose content in the caramel system. One of the most important textural characteristics, cold flow, was resisted in the higher polydextrose caramel system, and this was due to the restriction of the proton mobility in the caramel system.

Original language	English
Journal	Paper - American Society of Agricultural Engineers
Volume	3
State	Published - 1997
Event	Proceedings of the 1997 ASAE Annual International Meeting. Part 1 (of 3) - Minneapolis, MN, USA Duration: 10 Aug 1997 → 14 Aug 1997

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title = "Physical and chemical properties in the caramel systems",

abstract = "Changes in molecular relaxation properties and mechanical relaxation behavior as functions of temperature and composition of the caramel system were investigated using NMR and DMA techniques, respectively. The glass transition temperature (Tg) estimated with both techniques was increased with increasing polydextrose content in the caramel system. One of the most important textural characteristics, cold flow, was resisted in the higher polydextrose caramel system, and this was due to the restriction of the proton mobility in the caramel system.",

author = "Ruan, {R. Roger} and Chung, {Myong Soo} and Paul Chen",

year = "1997",

language = "English",

volume = "3",

journal = "Paper - American Society of Agricultural Engineers",

issn = "0145-0166",

note = "Proceedings of the 1997 ASAE Annual International Meeting. Part 1 (of 3) ; Conference date: 10-08-1997 Through 14-08-1997",

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TY - JOUR

T1 - Physical and chemical properties in the caramel systems

AU - Ruan, R. Roger

AU - Chung, Myong Soo

AU - Chen, Paul

PY - 1997

Y1 - 1997

N2 - Changes in molecular relaxation properties and mechanical relaxation behavior as functions of temperature and composition of the caramel system were investigated using NMR and DMA techniques, respectively. The glass transition temperature (Tg) estimated with both techniques was increased with increasing polydextrose content in the caramel system. One of the most important textural characteristics, cold flow, was resisted in the higher polydextrose caramel system, and this was due to the restriction of the proton mobility in the caramel system.

AB - Changes in molecular relaxation properties and mechanical relaxation behavior as functions of temperature and composition of the caramel system were investigated using NMR and DMA techniques, respectively. The glass transition temperature (Tg) estimated with both techniques was increased with increasing polydextrose content in the caramel system. One of the most important textural characteristics, cold flow, was resisted in the higher polydextrose caramel system, and this was due to the restriction of the proton mobility in the caramel system.

UR - http://www.scopus.com/inward/record.url?scp=0031388626&partnerID=8YFLogxK

M3 - Conference article

AN - SCOPUS:0031388626

SN - 0145-0166

VL - 3

JO - Paper - American Society of Agricultural Engineers

JF - Paper - American Society of Agricultural Engineers

T2 - Proceedings of the 1997 ASAE Annual International Meeting. Part 1 (of 3)

Y2 - 10 August 1997 through 14 August 1997

ER -

Physical and chemical properties in the caramel systems

Abstract

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