Abstract
Molecular mobility in sucrose and sorbitol glasses, containing 35–1 % w/w water, is studied using thermally stimulating current method. Low-temperature dipole relaxation, Tgw, is observed in the temperature range of −125 to −155 °C and assigned to the rotational mobility of water molecules. From the concentration dependence of the Tgw, two regions are identified, i.e., intermediate water region (35–10 % w/w water), and low water region (less than 10 % w/w water). The results of this investigation, combined with earlier NMR (Girlich and Ludemann, Z Naturforsch 1994, 49c: 250) and neutron scattering (Chou et al, J Phys Chem B 2012, 116: 4439) studies, indicate that water molecules in sugar glasses form clusters at the intermediate water contents, whereas unclustered water molecules prevail at higher solute/lower water concentrations.
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Abbreviations
- D2O:
-
Water
- DSC:
-
Differential scanning calorimetry
- HB:
-
Hydrogen bonding
- LDA:
-
Low-density amorphous solid water
- NMR:
-
Nuclear magnetic resonance
- P1:
-
Calorimetric peak
- Px:
-
Calorimetric peak
- RH:
-
Relative humidity
- T 1 :
-
Spin-lattice relaxation times
- Tg:
-
Glass transition temperature
- Tgw:
-
Glass transition of water in sugar matrix
- Tp:
-
Polarizing temperature
- TSC:
-
Thermally stimulated current
- TSdC:
-
Thermally stimulated depolarization current
- TSpC:
-
Thermally stimulated polarization current
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Acknowledgements
The study was supported in part by a Pfizer Global Research and Development summer internship provided to Ali Hussain.
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Ewing, S., Hussain, A., Collins, G., Roberts, C., Shalaev, E. (2015). Low-Temperature Mobility of Water in Sugar Glasses: Insights from Thermally Stimulated Current Study. In: Gutiérrez-López, G., Alamilla-Beltrán, L., del Pilar Buera, M., Welti-Chanes, J., Parada-Arias, E., Barbosa-Cánovas, G. (eds) Water Stress in Biological, Chemical, Pharmaceutical and Food Systems. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-2578-0_6
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