Influence of the microstructure and composition on the thermal–physical properties of hard candy and cooling process

Autores
Reinheimer, Maria Agustina; Mussati, Sergio Fabian; Scenna, Nicolas Jose; Perez, Gustavo Alberto
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In this paper, glass transition temperature (Tg) and microstructure of hard candy honey flavored have been investigated using differential scanning calorimetry (DSC) data and scanning electron microscopy images (SEM) respectively. Precisely, the glass transition temperature can be used as reference temperature to determine the operating mode of processing stages. In fact, the temperature at which hard candies may leave the cooling stage has to be equal or lower than 34°C in order to ensure the glassy state and therefore improve product shelf life; due to the fact that the experimental results indicated a temperature range of glass transition of 35.36 ± 1.48 - 36.37 ± 1.63 °C.  As regards to the microstructure, SEM images reveal overlapping of layers at samples edges which could be attributed to the water absorption from the environment leading to storage problems, like crystallization. In addition, micrographics also reveal the presence of air bubbles which may negatively affect the temperature profile inside the candy and consequently may change the operating mode of the cooling equipment. The influence of the air bubbles on the thermal conductivity of the candy is also investigated.
Fil: Reinheimer, Maria Agustina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo y Diseño. Universidad Tecnológica Nacional. Facultad Regional Santa Fe. Instituto de Desarrollo y Diseño; Argentina
Fil: Mussati, Sergio Fabian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo y Diseño. Universidad Tecnológica Nacional. Facultad Regional Santa Fe. Instituto de Desarrollo y Diseño; Argentina
Fil: Scenna, Nicolas Jose. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo y Diseño. Universidad Tecnológica Nacional. Facultad Regional Santa Fe. Instituto de Desarrollo y Diseño; Argentina
Fil: Perez, Gustavo Alberto. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
HARD CANDIES
GLASS TRANSITION
MICROSTRUCTURE
DSC and SEM TECHNIQUES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/243323
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Influence of the microstructure and composition on the thermal–physical properties of hard candy and cooling processReinheimer, Maria AgustinaMussati, Sergio FabianScenna, Nicolas JosePerez, Gustavo AlbertoHARD CANDIESGLASS TRANSITIONMICROSTRUCTUREDSC and SEM TECHNIQUEShttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2In this paper, glass transition temperature (Tg) and microstructure of hard candy honey flavored have been investigated using differential scanning calorimetry (DSC) data and scanning electron microscopy images (SEM) respectively. Precisely, the glass transition temperature can be used as reference temperature to determine the operating mode of processing stages. In fact, the temperature at which hard candies may leave the cooling stage has to be equal or lower than 34°C in order to ensure the glassy state and therefore improve product shelf life; due to the fact that the experimental results indicated a temperature range of glass transition of 35.36 ± 1.48 - 36.37 ± 1.63 °C.  As regards to the microstructure, SEM images reveal overlapping of layers at samples edges which could be attributed to the water absorption from the environment leading to storage problems, like crystallization. In addition, micrographics also reveal the presence of air bubbles which may negatively affect the temperature profile inside the candy and consequently may change the operating mode of the cooling equipment. The influence of the air bubbles on the thermal conductivity of the candy is also investigated.Fil: Reinheimer, Maria Agustina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo y Diseño. Universidad Tecnológica Nacional. Facultad Regional Santa Fe. Instituto de Desarrollo y Diseño; ArgentinaFil: Mussati, Sergio Fabian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo y Diseño. Universidad Tecnológica Nacional. Facultad Regional Santa Fe. Instituto de Desarrollo y Diseño; ArgentinaFil: Scenna, Nicolas Jose. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo y Diseño. Universidad Tecnológica Nacional. Facultad Regional Santa Fe. Instituto de Desarrollo y Diseño; ArgentinaFil: Perez, Gustavo Alberto. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier Science2010-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/243323Reinheimer, Maria Agustina; Mussati, Sergio Fabian; Scenna, Nicolas Jose; Perez, Gustavo Alberto; Influence of the microstructure and composition on the thermal–physical properties of hard candy and cooling process; Elsevier Science; Journal of Molecular Structure; 980; 1-3; 9-2010; 250-2560022-2860CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.molstruc.2010.07.027info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:21:58Zoai:ri.conicet.gov.ar:11336/243323instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:21:58.47CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Influence of the microstructure and composition on the thermal–physical properties of hard candy and cooling process
title Influence of the microstructure and composition on the thermal–physical properties of hard candy and cooling process
spellingShingle Influence of the microstructure and composition on the thermal–physical properties of hard candy and cooling process
Reinheimer, Maria Agustina
HARD CANDIES
GLASS TRANSITION
MICROSTRUCTURE
DSC and SEM TECHNIQUES
title_short Influence of the microstructure and composition on the thermal–physical properties of hard candy and cooling process
title_full Influence of the microstructure and composition on the thermal–physical properties of hard candy and cooling process
title_fullStr Influence of the microstructure and composition on the thermal–physical properties of hard candy and cooling process
title_full_unstemmed Influence of the microstructure and composition on the thermal–physical properties of hard candy and cooling process
title_sort Influence of the microstructure and composition on the thermal–physical properties of hard candy and cooling process
dc.creator.none.fl_str_mv Reinheimer, Maria Agustina
Mussati, Sergio Fabian
Scenna, Nicolas Jose
Perez, Gustavo Alberto
author Reinheimer, Maria Agustina
author_facet Reinheimer, Maria Agustina
Mussati, Sergio Fabian
Scenna, Nicolas Jose
Perez, Gustavo Alberto
author_role author
author2 Mussati, Sergio Fabian
Scenna, Nicolas Jose
Perez, Gustavo Alberto
author2_role author
author
author
dc.subject.none.fl_str_mv HARD CANDIES
GLASS TRANSITION
MICROSTRUCTURE
DSC and SEM TECHNIQUES
topic HARD CANDIES
GLASS TRANSITION
MICROSTRUCTURE
DSC and SEM TECHNIQUES
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In this paper, glass transition temperature (Tg) and microstructure of hard candy honey flavored have been investigated using differential scanning calorimetry (DSC) data and scanning electron microscopy images (SEM) respectively. Precisely, the glass transition temperature can be used as reference temperature to determine the operating mode of processing stages. In fact, the temperature at which hard candies may leave the cooling stage has to be equal or lower than 34°C in order to ensure the glassy state and therefore improve product shelf life; due to the fact that the experimental results indicated a temperature range of glass transition of 35.36 ± 1.48 - 36.37 ± 1.63 °C.  As regards to the microstructure, SEM images reveal overlapping of layers at samples edges which could be attributed to the water absorption from the environment leading to storage problems, like crystallization. In addition, micrographics also reveal the presence of air bubbles which may negatively affect the temperature profile inside the candy and consequently may change the operating mode of the cooling equipment. The influence of the air bubbles on the thermal conductivity of the candy is also investigated.
Fil: Reinheimer, Maria Agustina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo y Diseño. Universidad Tecnológica Nacional. Facultad Regional Santa Fe. Instituto de Desarrollo y Diseño; Argentina
Fil: Mussati, Sergio Fabian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo y Diseño. Universidad Tecnológica Nacional. Facultad Regional Santa Fe. Instituto de Desarrollo y Diseño; Argentina
Fil: Scenna, Nicolas Jose. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo y Diseño. Universidad Tecnológica Nacional. Facultad Regional Santa Fe. Instituto de Desarrollo y Diseño; Argentina
Fil: Perez, Gustavo Alberto. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description In this paper, glass transition temperature (Tg) and microstructure of hard candy honey flavored have been investigated using differential scanning calorimetry (DSC) data and scanning electron microscopy images (SEM) respectively. Precisely, the glass transition temperature can be used as reference temperature to determine the operating mode of processing stages. In fact, the temperature at which hard candies may leave the cooling stage has to be equal or lower than 34°C in order to ensure the glassy state and therefore improve product shelf life; due to the fact that the experimental results indicated a temperature range of glass transition of 35.36 ± 1.48 - 36.37 ± 1.63 °C.  As regards to the microstructure, SEM images reveal overlapping of layers at samples edges which could be attributed to the water absorption from the environment leading to storage problems, like crystallization. In addition, micrographics also reveal the presence of air bubbles which may negatively affect the temperature profile inside the candy and consequently may change the operating mode of the cooling equipment. The influence of the air bubbles on the thermal conductivity of the candy is also investigated.
publishDate 2010
dc.date.none.fl_str_mv 2010-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/243323
Reinheimer, Maria Agustina; Mussati, Sergio Fabian; Scenna, Nicolas Jose; Perez, Gustavo Alberto; Influence of the microstructure and composition on the thermal–physical properties of hard candy and cooling process; Elsevier Science; Journal of Molecular Structure; 980; 1-3; 9-2010; 250-256
0022-2860
CONICET Digital
CONICET
url http://hdl.handle.net/11336/243323
identifier_str_mv Reinheimer, Maria Agustina; Mussati, Sergio Fabian; Scenna, Nicolas Jose; Perez, Gustavo Alberto; Influence of the microstructure and composition on the thermal–physical properties of hard candy and cooling process; Elsevier Science; Journal of Molecular Structure; 980; 1-3; 9-2010; 250-256
0022-2860
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.molstruc.2010.07.027
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846781730750464000
score 12.982451

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