Development of state diagram of bovine gelatin by measuring thermal characteristics using differential scanning calorimetry (DSC) and cooling curve method

Mohammad Shafiur Rahman, Ghalib Al-Saidi, Nejib Guizani, Aminah Abdullah

Research output: Contribution to journalArticle

45 Citations (Scopus)

Abstract

A state diagram of bovine gelatin was developed by measuring the freezing curve, glass transition, unfolding, solids-melting lines, and ultimate maximum-freeze-concentration conditions. The freezing point decreased with the increase of solids; whereas glass transition, unfolding, and solids-melting decreased with the decrease of solids up to solids content 0.84 g/g gelatin and then remained constant. The freezing point, glass transition and solids-melting were modeled by Chen's model based on the Clausius-Clapeyron equation, modified Gordon-Taylor model, and Flory's equation, respectively. The ultimate maximum-freeze-concentration conditions were found as (T′m)u equal to -11.9 °C and (T‴g)u equal to -14.9 °C, and the characteristic solids content, X′s as 0.80 g/g sample (i.e. un-freezable water, X′w = 0.20), respectively. Similarly the value of Tgiv (i.e. intersection of vertical line passing through T′m and glass transition line) was estimated as 34 °C.

Original languageEnglish
Pages (from-to)111-119
Number of pages9
JournalThermochimica Acta
Volume509
Issue number1-2
DOIs
Publication statusPublished - Sep 20 2010

Fingerprint

gelatins
Gelatin
Differential scanning calorimetry
heat measurement
diagrams
Cooling
cooling
scanning
curves
Glass transition
Freezing
Melting
glass
melting
melting points
Hot Temperature
intersections
freezing
Water
water

Keywords

  • Freezing point
  • Glass transition
  • Maximal-freeze-concentration condition
  • Solids-melting temperature
  • Un-freezable water
  • Unfolding temperature

ASJC Scopus subject areas

  • Physical and Theoretical Chemistry
  • Condensed Matter Physics
  • Instrumentation

Cite this

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abstract = "A state diagram of bovine gelatin was developed by measuring the freezing curve, glass transition, unfolding, solids-melting lines, and ultimate maximum-freeze-concentration conditions. The freezing point decreased with the increase of solids; whereas glass transition, unfolding, and solids-melting decreased with the decrease of solids up to solids content 0.84 g/g gelatin and then remained constant. The freezing point, glass transition and solids-melting were modeled by Chen's model based on the Clausius-Clapeyron equation, modified Gordon-Taylor model, and Flory's equation, respectively. The ultimate maximum-freeze-concentration conditions were found as (T′m)u equal to -11.9 °C and (T‴g)u equal to -14.9 °C, and the characteristic solids content, X′s as 0.80 g/g sample (i.e. un-freezable water, X′w = 0.20), respectively. Similarly the value of Tgiv (i.e. intersection of vertical line passing through T′m and glass transition line) was estimated as 34 °C.",
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AU - Abdullah, Aminah

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AB - A state diagram of bovine gelatin was developed by measuring the freezing curve, glass transition, unfolding, solids-melting lines, and ultimate maximum-freeze-concentration conditions. The freezing point decreased with the increase of solids; whereas glass transition, unfolding, and solids-melting decreased with the decrease of solids up to solids content 0.84 g/g gelatin and then remained constant. The freezing point, glass transition and solids-melting were modeled by Chen's model based on the Clausius-Clapeyron equation, modified Gordon-Taylor model, and Flory's equation, respectively. The ultimate maximum-freeze-concentration conditions were found as (T′m)u equal to -11.9 °C and (T‴g)u equal to -14.9 °C, and the characteristic solids content, X′s as 0.80 g/g sample (i.e. un-freezable water, X′w = 0.20), respectively. Similarly the value of Tgiv (i.e. intersection of vertical line passing through T′m and glass transition line) was estimated as 34 °C.

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