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Study of α- and β-relaxation processes in supercooled sucrose liquids

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Abstract

The relaxation map of highly concentrated sucrose water mixtures was built using mechanical and impedance spectroscopies. Data of α- and β-relaxation processes obtained with both techniques complete calorimetric and rheological measurements. The temperature evolutions of the relaxations were extrapolated using the measured data and the equations commonly used to describe the relaxations: Arrhenius and WLF behaviours for respectively the β- and α -relaxations. The temperature/frequency domain when α and β processes merge for 99% sucrose solution is discussed with respect to scenery proposed in the literature.

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Authors and Affiliations

  1. Laboratoire d'Ingénierie Moléculaire et Sensorielle de l'Aliment, ENSBANA, Université de Bourgogne, 21000, Dijon, France

    D. Champion, D. Simatos & M. Le Meste

  2. Institut de Chimie de la Matière Condensée de Bordeaux, CNRS, 33608, Pessac Cedex, France

    M. Maglione

  3. Laboratoire de microĺlectronique, Bâtiment Gabriel, Université de Bourgogne, 21000, Dijon, France

    G. Niquet

Authors
  1. D. Champion
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  2. M. Maglione
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  3. G. Niquet
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  4. D. Simatos
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  5. M. Le Meste
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Correspondence to D. Champion.

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Champion, D., Maglione, M., Niquet, G. et al. Study of α- and β-relaxation processes in supercooled sucrose liquids. Journal of Thermal Analysis and Calorimetry 71, 249–261 (2003). https://doi.org/10.1023/A:1022295023709

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