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首页> 外文期刊>Thermochimica Acta: An International Journal Concerned with the Broader Aspects of Thermochemistry and Its Applications to Chemical Problems >ENTHALPY RELAXATION AND GLASS TRANSITION BEHAVIOUR OF SUCROSE BY STATIC AND DYNAMIC DSC
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ENTHALPY RELAXATION AND GLASS TRANSITION BEHAVIOUR OF SUCROSE BY STATIC AND DYNAMIC DSC

机译：静态和动态DSC分析蔗糖的焓松弛和玻璃化转变行为

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The relaxation process of the sucrose in the glassy state and its glass transition are studied by differential scanning calorimetry in both the conventional and the dynamic mode. The data on the kinetics of glassy relaxation are experimentally evaluated by measuring the enthalpy relaxation peaks as a function of the ageing times at three different ageing temperatures, namely 45, 55 and 60 degrees C. It is shown that the ageing process is a complex phenomenon with a rather large distribution of relaxation times. The value of the breath of the distribution of relaxation processes, beta, is 0.32 and it is in the lower range of the distributions commonly observed. The dynamic components of the heat capacity (C-p' and C-p '') have been obtained from the experiments carried out at different frequency of temperature modulation (nu=8.3-83 mHz). These components are unaffected by the ageing process and therefore are more reliable for the correct T-g determination. The activation energies for the relaxation process and for the glass transition process are also evaluated. (C) 1997 Elsevier Science B.V. [References: 17]
机译：通过差示扫描量热法在常规和动态模式下研究了蔗糖在玻璃态的弛豫过程及其玻璃化转变。通过测量焓松弛峰随老化时间在三个不同的老化温度（即45、55和60摄氏度）下的变化，对玻璃态弛豫动力学的数据进行实验评估。结果表明，老化过程是一个复杂的现象弛豫时间分布比较大。放松过程的分布的呼吸值beta为0.32，处于通常观察到的分布范围的较低范围内。热容量的动态分量（C-p'和C-p''）是通过在不同温度调制频率（nu = 8.3-83 mHz）下进行的实验获得的。这些成分不受老化过程的影响，因此对于正确的T-g测定更为可靠。还评估了弛豫过程和玻璃化转变过程的活化能。 （C）1997 Elsevier Science B.V. [参考：17]

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