Glass Transition Temperature of Some Thai Fruits Using Differential Scanning Calorimetry: Influence of Annealing and Sugar Composition

摘要

The annealing process has a potential to allow time for the maximum formation of ice. The T_g' values increased in all annealed sugar solutions (sucrose, trehalose, and maltitol) and fruit samples (longan, mango, and rambutan). The annealing at a temperature between the endpoint of lower transition and the onset of higher transition at non-annealed conditions for 30 min resulted in a higher T_g'. Moreover, monosaccharides-sucrose ratio played an important role in T_g'.