Mayhew, Emily J. published the artcileGlass transition prediction strategies based on the Couchman-Karasz equation in model confectionary systems, Safety of (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, the main research area is confectionary glass transition temperature cooking.
Our objectives were to compare the Couchman-Karasz-predicted glass transition temperature, TCK, to the measured glass transition temperature of a mixture, Tgm, of model confectionary systems and develop an empirical correction to improve the accuracy of prediction. Results showed that the original Couchman-Karasz equation fit the data better than the modified equation; although both generally overestimated Tgm. Blends containing sorbitol had the largest ΔTCKgm, where ΔTCKgm = TCK – Tgm. While Tgm varied with composition, the increase in Tgm with decreasing moisture content was linear (R̅2̅ = 0.984) and consistent across blends (4.5 ± 0.9°C/1% moisture, wb). The increase in Tgm with increasing cook temperature was best described by a polynomial model (R̅2̅ = 0.998), but adequately described by a more generalizable linear model (R̅2̅ = 0.979). Application of an empirical correction based on moisture content or cook temperature and TCK of dry ingredients reduced the average ΔTCKgm from 20.1°C and 11.3°C for modified and original equations, resp., to <5.6°C. Journal of Food Engineering published new progress about Alditols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Safety of (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts