Differential scanning calorimetry glass transition temperatures of white bread and mold growth in the putative glassy state

Differential scanning calorimetry (DSC) was used to determine the onset and end temperatures of the glass transition (T(g)) for white bread equilibrated between 53 and 84% rh. Calorimetric T(g) end values were ≃20°C higher than onset values, indicating that it is probably more correct to refer to a...

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Detalles Bibliográficos
Autor principal: Buera, María del Pilar
Publicado: 1998
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00090352_v75_n1_p64_Buera
http://hdl.handle.net/20.500.12110/paper_00090352_v75_n1_p64_Buera
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00090352_v75_n1_p64_Buera
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spelling paper:paper_00090352_v75_n1_p64_Buera2023-06-08T14:33:25Z Differential scanning calorimetry glass transition temperatures of white bread and mold growth in the putative glassy state Buera, María del Pilar Differential scanning calorimetry (DSC) was used to determine the onset and end temperatures of the glass transition (T(g)) for white bread equilibrated between 53 and 84% rh. Calorimetric T(g) end values were ≃20°C higher than onset values, indicating that it is probably more correct to refer to a 'glass transition range' rather than a glass transition temperature. Slices of white bread inoculated with a mixture of xerophilic molds were equilibrated to 75% rh (equilibrium moisture content of 14.5 g of water/100 g of dry material) and stored at 26°C. In a parallel experiment, some of the equilibrated bread samples were stored without mold inoculation and subjected to spontaneous contamination from the immediate surroundings. As suggested by measured T(g), bread stored at 75% rh and 26°C appeared to be glassy. After storage, samples of bread (inoculated or not) were spoiled by xexophilic molds, suggesting that T(g), as measured by DSC, cannot be considered as an absolute threshold for mold growth inhibition. Fil:Buera, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1998 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00090352_v75_n1_p64_Buera http://hdl.handle.net/20.500.12110/paper_00090352_v75_n1_p64_Buera
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description Differential scanning calorimetry (DSC) was used to determine the onset and end temperatures of the glass transition (T(g)) for white bread equilibrated between 53 and 84% rh. Calorimetric T(g) end values were ≃20°C higher than onset values, indicating that it is probably more correct to refer to a 'glass transition range' rather than a glass transition temperature. Slices of white bread inoculated with a mixture of xerophilic molds were equilibrated to 75% rh (equilibrium moisture content of 14.5 g of water/100 g of dry material) and stored at 26°C. In a parallel experiment, some of the equilibrated bread samples were stored without mold inoculation and subjected to spontaneous contamination from the immediate surroundings. As suggested by measured T(g), bread stored at 75% rh and 26°C appeared to be glassy. After storage, samples of bread (inoculated or not) were spoiled by xexophilic molds, suggesting that T(g), as measured by DSC, cannot be considered as an absolute threshold for mold growth inhibition.
author Buera, María del Pilar
spellingShingle Buera, María del Pilar
Differential scanning calorimetry glass transition temperatures of white bread and mold growth in the putative glassy state
author_facet Buera, María del Pilar
author_sort Buera, María del Pilar
title Differential scanning calorimetry glass transition temperatures of white bread and mold growth in the putative glassy state
title_short Differential scanning calorimetry glass transition temperatures of white bread and mold growth in the putative glassy state
title_full Differential scanning calorimetry glass transition temperatures of white bread and mold growth in the putative glassy state
title_fullStr Differential scanning calorimetry glass transition temperatures of white bread and mold growth in the putative glassy state
title_full_unstemmed Differential scanning calorimetry glass transition temperatures of white bread and mold growth in the putative glassy state
title_sort differential scanning calorimetry glass transition temperatures of white bread and mold growth in the putative glassy state
publishDate 1998
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00090352_v75_n1_p64_Buera
http://hdl.handle.net/20.500.12110/paper_00090352_v75_n1_p64_Buera
work_keys_str_mv AT bueramariadelpilar differentialscanningcalorimetryglasstransitiontemperaturesofwhitebreadandmoldgrowthintheputativeglassystate
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