Evolution of the complex elastic stiffness of dehydrated heat-treated egg white gel (DHTEWG) was measured with increasing temperature, from -30 to +170°C, at the rate of 8°C/min. In the measurement, the real component of the complex elastic stiffness decreased markedly and the imaginary component showed a broad peak around the temperature where a thermal anomaly had been observed (Tg; 50°C); furthermore, the elastic loss tangent showed a sharp peak at higher temperatures. Because these characteristics are usually observed in noncrystalline polymers around the glass transition temperature, the occurrence of glass transition in DHTEWG around Tg was confirmed.
|Number of pages||2|
|Journal||Japanese Journal of Applied Physics, Part 1: Regular Papers and Short Notes and Review Papers|
|Issue number||9 A|
|Publication status||Published - Sep 1 1998|
All Science Journal Classification (ASJC) codes
- Physics and Astronomy(all)