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KMID : 1160620100150040356
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Preventive Nutrition and Food Science
2010 Volume.15 No. 4 p.356 ~ p.359
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Glass Transition Temperature of Honey Using Modulated Differential Scanning Calorimetry (MDSC): Effect of Moisture Content
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Kim Mi-Jung
Yoo Byoung-Seung
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Abstract
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Glass transition phenomena in nine Korean pure honeys (moisture content 18.3~20.1%) and honey-water mixtures by different water contents (0, 2, 5, and 10% w/w) were investigated with modulated different scanning calorimetry (MDSC). The total, reversing, and non-reversing heat flows were quantified during heating using MDSC. Glass transition was observed from reversing heat flow separated from the total heat flow. The glass transition temperatures (Tg) of pure honeys, which are in the range of -42.7˚C to -50.0˚C, varied a lot with low determination coefficient (R²=0.63), whereas those of honey-water mixtures decreased with a decrease in honey content. The Tg values were also more significantly different among honey-water mixtures when compared to pure honeys, indicating that in the honey-water mixture system the Tg values appear to be greatly dependent on moisture content. The measured heat capacity change (ΔCp) was not influenced by moisture content.
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KEYWORD
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honey, moisture content, different scanning calorimetery, glass transition temperature
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