A Brillouin scattering study of the glass transition in sucrose

被引：11

作者：

Hosea, T. J. C. ^{[1
]}

Ng, S. C. ^{[1
]}

Oates, C. G. ^{[2
]}

机构：

[1] Natl Univ Singapore, Dept Phys, Singapore 0511, Singapore

[2] Natl Univ Singapore, Dept Biochem, Singapore 0511, Singapore

来源：

FOOD HYDROCOLLOIDS | 1990年 / 4卷 / 02期

关键词：

D O I：

10.1016/S0268-005X(09)80014-3

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The Brillouin laser light scattering spectra of aqueous sucrose solutions have been measured as a function of temperature through the glass transition region. The Brillouin shift and width, which are proportional to the velocity and attenuation of sound waves in the system, respectively, both exhibit marked changes in their temperature coefficients near the glass transition temperature of a sucrose solution containing 30% w/w water. Phase separation behaviour has also been observed in the sucrose solutions.

引用

页码：137 / 147

页数：11

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