Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
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Estimation of apparent glass transition temperature from the release of 1-methylcyclopropene included in α-cyclodextrin
Hermawan Dwi AriyantoShisei TakashigeShuji AdachiHidefumi Yoshii
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2021 Volume 27 Issue 6 Pages 881-886

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Abstract

The glass transition temperature (Tg) is an important physical property affecting the release of 1-methylcyclopropene (1-MCP) from its inclusion complex with α-cyclodextrin (α-CD). The release of 1-MCP from α-CD was investigated using humidity ramping at constant temperature and temperature ramping at constant humidity. The apparent Tg values of α-CD were estimated from the collapse temperatures observed in the release experiments and compared with the temperatures calculated using the Gordon–Taylor equation. Good agreement between the estimated and calculated Tg values indicated that the ramping method for flavor release from a powder matrix would be a simple and effective approach to estimate the Tg of the matrix.

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© 2021 by Japanese Society for Food Science and Technology
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