Elastic anomaly and glass transition in dehydrated egg white gel

Atsushi Nakamura, Kazuhiro Hara, Akihiro Matsumoto, Nobuyasu Hiramatsu

研究成果: Contribution to journalArticle査読

5 被引用数 (Scopus)

抄録

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.

本文言語英語
ページ(範囲)4931-4932
ページ数2
ジャーナルJapanese Journal of Applied Physics, Part 1: Regular Papers and Short Notes and Review Papers
37
9 A
DOI
出版ステータス出版済み - 9 1998

All Science Journal Classification (ASJC) codes

  • 工学(全般)
  • 物理学および天文学(全般)

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