Towards an improved understanding of glass transition and relaxations in foods: molecular mobility in the glass transition range

Predicting and parameterizing the glass transition temperature of atmospheric organic aerosol components via molecular dynamics simulations

Atmospheric aerosols contain thousands of organic compounds that exhibit an array of functionalities, structures and characteristics. Quantifying the role of these organic aerosols in climate and air quality requires an understanding of their physical properties. A key property determining their behavior is the glass transition temperature (Tg). Tg defines the phase state of aerosols, which in turn influences crucial aerosol processes. Molecular Dynamics (MD) simulations were implemented to predict Tg of a range of atmospheric organic compounds. The predictions were used to develop a Tg parameterization. The predictions and the parameterization link Tg with molecular characteristics such as the type and number of functional groups present in the molecule, its architecture, as well its carbon and oxygen content. The MD simulations suggest that Tg is sensitive to the functional groups in the organic molecule with the following order: -COOH > -OH > -CO. This trend is maintained even when more than one of these functional groups is present in a molecule. Molecular structure was also found to play a significant role. Cyclic structures exhibited consistently higher predicted Tg values compared to linear counterparts. Tg, as expected, increased as the number of carbon atoms increased. The parameterization was evaluated using a leave-one-out approach, providing insights into the contributions of various molecular features.

Quantitative Analysis of Molecular Mobility in Amorphous Lactose Above Tg: A Novel Insight from Molecular Dynamic Simulation to Strength Parameter

Measuring molecular mobility (Mm) in solid food is challenging due to the rigid and heterogeneous nature of these matrices. The thermodynamic parameter Strength (S) fails to account for molecular displacement distances. This study emphasizes the role of molecular dynamic (MD) simulation in quantifying Mm on amorphous lactose at mimic water activities (aw) at temperatures above the glass transition temperature (Tg), incorporating the S. The results show that coordinating root mean square displacement (RMSD) effectively quantifies Mm across different aw and temperature conditions. Both increased aw and higher temperatures facilitate Mm by expanding free volume and reducing energy barriers for molecular rearrangement, as indicated by the mobility coefficient calculations. This study also emphasizes the importance of system size in interpreting Mm, as larger systems exhibit emergent behaviors that smaller systems cannot capture. The calculated MD relaxation time for 10,000-molecule lactose/water cells at a specific S value was successfully translated to a real timescale of 1.8 × 106 s, consistent with experimental data (1.2 × 106 s). Moreover, water can shift from a plasticizing role to a more stabilizing one, slowing molecular motion and leading to equilibrium clustering. These findings have important implications for understanding the behavior of amorphous lactose in food and pharmaceutical formulations.

Recent advances in carbohydrate phase behavior and rheology

The past decades have seen major advances in the understanding of the role of phase and state transitions of food carbohydrates on the behavior during processing and on product characteristics. Specifically, the awareness of the importance of the glass transition temperature and the plasticization by water and its study for a variety of food system is having major impact on the formulation and processing of foods, and in defining shelf-life conditions. This has led to the use of phase and state diagrams in the analysis and prediction of the behavior of food systems during processing and storage. This review first summarizes the current understanding of the food carbohydrate phase behavior and rheology, with emphasis on the concentrated states close to the glass transition and in the glassy state. Several pertinent topics, including the modeling of the rheological properties close to the glass transition, the strongly non-linear diffusion of water in the rubbery and glassy states, the aging and antiplasticization of glassy carbohydrate matrices, and consequences of amorphous-amorphous phase separation for the behavior of carbohydrate blends in concentrated states are discussed. Applications in food processing and product development are discussed, including the spray drying and freeze drying, powder agglomeration of food powders, powder caking, encapsulation, baked goods, crystallization and extrusion.

Improvement in the oxidative stability of microencapsulated linseed oil using carob protein hydrolysates and multilayer emulsions

The microencapsulation of linseed oil in multilayer emulsions stabilized by carob protein hydrolysates was evaluated in this study. Linseed oil was emulsified in both multilayer and single layer interfacial emulsions using either carob protein concentrate or carob protein hydrolysate. The protein hydrolysate was able to increase the encapsulation efficiency by up to 12 % compared to non-hydrolyzed concentrated protein. Larger particles containing the hydrolysates (mean diameter ∼3 µm) were observed; however, the size distribution and microstructure were similar for all samples, regardless of the use of protein concentrate or protein hydrolysate, in single or multilayer emulsion systems. Physical aspects of the particles, such as porosity and glass transition temperature (Tg), were also similar, showing low porosity (<7.5 %) and high Tg (>80 °C). The antioxidant capacity of the protein hydrolysates, combined with the protective effect provided by the multilayer systems, enhanced the oxidative stability of the microencapsulated oil during processing and storage. The use of both strategies seems to provide an improved alternative for the microencapsulation of linseed oil, resulting in particles with superior physicochemical and oxidative stability.

The effect of functional groups on the glass transition temperature of atmospheric organic compounds: a molecular dynamics study

Organic compounds constitute a substantial part of atmospheric particulate matter not only in terms of mass concentration but also in terms of distinct functional groups. The glass transition temperature provides an indirect way to investigate the phase state of the organic compounds, playing a crucial role in understanding their behavior and influence on aerosol processes. Molecular dynamics (MD) simulations were implemented here to predict the glass transition temperature (Tg) of atmospherically relevant organic compounds as well as the influence of their functional groups and length of their carbon chain. The cooling step used in the simulations was chosen to be neither too low (to supress crystallization) nor too high (to avoid Tg overprediction). According to the MD simulations, the predicted Tg is sensitive to the functional groups as follows: carboxylic acid (-COOH) > hydroxyl (-OH) and (-COOH) > carbonyls (-CO). Increasing the number of carbon atoms leads to higher Tg for the linearly structured compounds. Linear compounds with lower molecular weight were found to exhibit a lower Tg. No clear correlation between O : C and Tg was observed. The architecture of the carbon chain (linear, or branched, or ring) was also found to impact the glass transition temperature. Compounds containing a non-aromatic carbon ring are characterized by a higher Tg compared to linear and branched ones with the same number of carbon atoms.

On the universality of viscosity in supersaturated binary aqueous sugar solutions: Cryopreservation by vitrification

Nowadays, the physical nature of supersaturated binary aqueous sugar solutions in the vicinity of the glass transition represents a very important issue due to their biological applications in cryopreservation of cells and tissues, food science and stabilization and storage of nano genetic drugs. We present the construction of the Supplemented Phase Diagram and the non-equilibrium nature of the undersaturated-supersaturated kinetic transition. The description of its thermodynamic nature is achieved through the study of behavior of their viscosity as temperature is lowered and concentration increased. In this work, we find a universal character for the viscosities of several sugar water solutions.

Polyesters Incorporating Gallic Acid as Oxygen Scavenger in Biodegradable Packaging

Biodegradable polyesters polybutylene succinate (PBS) and polybutylene adipate-co-terephthalate (PBAT) were blended with gallic acid (GA) via cast extrusion to produce oxygen scavenging polymers. The effects of polyesters and GA contents (5 to 15%) on polymer/package properties were investigated. Increasing GA formed non-homogeneous microstructures and surface roughness due to immiscibility. GA had favorable interaction with PBAT than PBS, giving more homogeneous microstructures, reduced mechanical relaxation temperature, and modified X-ray diffraction and crystalline morphology of PBAT polymers. Non-homogenous dispersion of GA reduced mechanical properties and increased water vapor and oxygen permeability by two and seven folds, respectively. Increasing amounts of GA and higher humidity enhanced oxygen absorption capacity, which also depended on the dispersion characteristics of GA in the matrices. PBAT gave higher oxygen absorption than PBS due to better dispersion and higher reactive surface area. GA blended with PBAT and PBS increased oxygen scavenging activity as sustainable active food packaging using functional biodegradable polymers.

Temperature-dependence of riboflavin phosphorescence in cryosolvents

The molecular mobility of amorphous excipients is important for the stability of biomaterials during preservation, facilitating matrix formulation and product design. Phosphorescence spectroscopy is a sensitive optical method to study molecular mobility. However, there is a need to expand the pool of probes available for analysis since molecules differ in sensitivity. This research explored the feasibility and limitations of using riboflavin as a phosphorescent probe for monitoring matrix molecular mobility. Phosphorescence decays of riboflavin in four amorphous cryosolvents (aqueous solutions of glycerol, ethanol, sucrose, and dextran) were collected at 77 K to capture its natural phosphorescence lifetime (estimated at 170 ms). Decays were also collected during ballistic heating to assess the sensitivity of riboflavin towards changes in matrix molecular mobility. Riboflavin exhibited good sensitivity towards matrix secondary relaxations in the glass, indicating that riboflavin has excellent potential as an edible phosphorescent probe for molecular mobility in food and pharmaceutical products.

Physical and structural characteristics of starch-based and conventional cookies: Water sorption, mechanical glass transition, and texture properties of their crust and crumb

The physical properties of starch-based cookie (gluten free and low fat) were compared with those of conventional cookie in consideration for the difference between crust and crumb parts. The internal porosity of the samples was measured by X-ray computed tomography. The starch-based cookie had a higher porosity (0.61) than the conventional cookie (0.42). The mechanical glass-transition temperature (T_g ) of the samples was evaluated by the thermal rheological analysis. The anhydrous mechanical T_g of the starch-based cookie was much lower than that of the conventional cookie. The T_g -depression of the starch-based cookie induced by water sorption was more gradual than that of the conventional cookie. For both types of cookie, the crust components were more resistant to water plasticizing than crumb components because of the difference of the equilibrium water contents at each water activity. For the texture analysis of crust components, the whole samples were fractured. The starch-based cookie had a lower fracture force, distance, and energy than the conventional cookie at each water activity point. For the texture analysis of crumb components, a portion of the crust was removed from the whole samples, and the exposed crumb was compressed by a plunger. From the texture profile, a normalized linear length was evaluated. The normalized linear length for the starch-based cookie was higher than that for the conventional cookie. These results were corresponded to the differences in the undeveloped gluten and fat contents.

Rheology of carbohydrate blends close to the glass transition: Temperature and water content dependence of the viscosity in relation to fragility and strength

Several modifications of the Williams-Landel-Ferry (WLF) equation that incorporate the water-content dependence of the viscosity are introduced and applied to the fitting the zero-shear viscosity of a systematic series of maltopolymer-maltose blends for water contents w between 4% and 70% (M. Dupas-Langlet et al., Carbohydrate Polymers 213 (2019) 147-158). These models include a previously published model that addresses the water-content dependence of the viscosity via a Gordon-Taylor-type modification of the C₂ coefficient of the WLF equation. New models that are based on two simple assumptions are introduced: 1. The viscosity at the glass transition temperature T_g decreases exponentially with the water content and 2. The WLF coefficient C₂ depends linearly on the water content. The modified WLF models allow to extract the so-called isoviscosity lines, that connect points of varying temperature and water content that are characterized by the same viscosity. Based on data obtained between T = -15 °C and 70 °C using shear rheology (w = 30-70% w/w) and dynamic mechanical thermal analysis (w = 4-9% w/w), we conclude that the models provide a good fit of the experimental data, and that additional data, specifically very close to the glass transition line, is needed, to assess the hypotheses underlying the various modified WLF models. It is established that the viscosity at T_g is dependent on the composition and decreases with the content of maltose and water. The modified WLF models are used to determine Angell's fragility parameter m and Roos' strength parameter S. m and S are observed to increase, respectively decrease with increasing water and maltose content, signifying an increasing temperature dependence of the viscosity close to T_g with decreasing diluent content. The application of the isoviscosity concept to unit operations in the food and pharmaceutical industry is discussed. Specifically, we show how to analyze atomization, agglomeration, sintering and compaction using the isoviscosity concept.

Frozen storage of lesser mealworm larvae (Alphitobius diaperinus) changes chemical properties and functionalities of the derived ingredients

The effect of frozen storage on the chemical properties and ingredient functionalities of Lesser mealworms was investigated at -20 °C for 2 months. Major changes occurred in the first week of frozen storage. Proteins, among which heavy chain myosin, underwent denaturation and aggregation, as shown by a decrease in solubility, SDS-PAGE pattern, and Confocal Laser Scanning Microscopy. The ice melting point in larvae was -32.5 °C as determined by DSC: 25% of water is not frozen at -20 °C, possibly due to anti-freezing proteins preventing ice formation. The presence of unfrozen water favoured various enzymatic activities as shown by a pH decrease, indicating protein hydrolysis. The molecular changes during frozen storage increased the browning reactions due to phenoloxidase activity. Foaming ability, foam stability and gel network stability increased upon frozen storage due to protein denaturation. Results provide important information regarding the opportunity of frozen storage of insect larvae for both research and industrial purposes.

Viscoelastic analysis of oat grain within linear viscoelastic region by using dynamic mechanical analyzer

The stress relaxation, creep-recovery, temperature, and frequency sweep tests were performed within the linear viscoelastic region by using a dynamic mechanical analyzer to investigate the viscoelastic characteristic of oat grain. The result showed that 5-element Maxwell and Burgers model were able to describe viscoelastic behaviors better. The relaxation stress decreased with the increasing moisture content from 6.79 to 23.35%, while the creep strain increased as well as the final percentage recovery decreased from 58.61 to 32.50%. In frequency sweep, storage modulus increased with the increasing frequency. In temperature sweep, there was a clear turning point in storage modulus, loss modulus, and tan delta curves with increasing temperature. The turning value of 167.47, 147.44, 134.27, 132.41, 110.28, and 92.62 °C detected in the tan delta were regarded as the best glass transition temperatures. This temperature was found to be lower than gelatinization heating temperature and decrease with the increase of moisture content. The crystalline structure of oat exhibited a typical A-type pattern and corresponding crystallinity increased from 22.03 to 31.86% with increasing moisture content. The scanning electron microscopy (SEM) micrograph of oat section was found that the size and adhesive effect of starch granules increased due to hydration.

Unified Description of Diffusion Coefficients from Small to Large Molecules in Organic-Water Mixtures

Diffusion coefficients in mixtures of organic molecules and water are needed for many applications, ranging from the environmental modeling of pollutant transport, air quality, and climate, to improving the stability of foods, biomolecules, and pharmaceutical agents for longer use and storage. The Stokes-Einstein relation has been successful for predicting diffusion coefficients of large molecules in organic-water mixtures from viscosity, yet it routinely underpredicts, by orders of magnitude, the diffusion coefficients of small molecules in organic-water mixtures. Herein, a unified description of diffusion coefficients of large and small molecules in organic-water mixtures, based on the fractional Stokes-Einstein relation, is presented. A fractional Stokes-Einstein relation is able to describe 98% of the observed diffusion coefficients from small to large molecules, roughly within the uncertainties of the measurements. The data set used in the analysis includes a wide range of radii of diffusing molecules, viscosities, and intermolecular interactions. As a case study, we show that the degradation of polycyclic aromatic hydrocarbons (PAHs) by O₃ within organic-water particles in the planetary boundary layer is relatively short (≲1 day) when the viscosity of the particle is ≲10² Pa s. We also show that the degradation times predicted using the Stokes-Einstein relation and the fractional Stokes-Einstein relation can differ by up to a factor of 10 in this region of the atmosphere.

Light-assisted drying for anhydrous preservation of biological samples: optical characterization of the trehalose preservation matrix

Protein-based drugs have been developed to treat a variety of conditions and assays use immobilized capture proteins for disease detection. Freeze-drying is currently the standard for the preservation of proteins, but this method is expensive and requires lengthy processing times. Anhydrous preservation in a trehalose amorphous solid matrix offers a promising alternative to freeze-drying. Light assisted drying (LAD) is a processing method to create an amorphous trehalose matrix. Proteins suspended in a trehalose solution are dehydrated using near-infrared laser light. The laser radiation accelerates drying and as water is removed the trehalose forms a protective matrix. In this work, LAD samples are characterized to determine the crystallization kinetics of the trehalose after LAD processing and the distribution of amorphous trehalose in the samples. These characteristics influence the long-term stability of the samples. Polarized light imaging revealed that LAD processed samples are stable against crystallization during low-humidity storage at room temperature. Scanning white light interferometry and Raman spectroscopy indicated that trehalose was present across samples in an amorphous form. In addition, differential scanning microcalorimetry was used to measure the thermodynamic characteristics of the protein lysozyme after LAD processing. These results demonstrate that LAD does not change the properties of this protein.

Influence of Packaging Oxygen Transmission Rate on Physical Characteristics of Frozen Cooked Rice Under Various Freezing Conditions

The influence of packaging oxygen transmission rate (OTR; 0, 3,000, 5,000, 7,000, and 20,000 [mL/m² ]/day) on cooked rice quality factors, including freezing rate and time, moisture content, color parameters, texture characteristics, and morphology, were evaluated. Cooked rice was frozen at -20 and -80 °C using packaging with different OTRs for 14 days. Freezing rates in packaging with lower OTRs (0, 3,000, and 5,000 [mL/m² ]/day) were higher than those in packaging with higher OTRs. The moisture content of cooked rice was the highest in OTR 5,000 packaging under all experimental conditions. Lightness (L^* ) and total color difference (ΔE) values were the highest in OTR 20,000 packaging, whereas ΔE values were the lowest in OTR 5,000 packaging. Hardness and cohesiveness of frozen cooked rice gradually increased from OTR 0 to 5,000 but decreased from OTR 5,000 to 20,000. Morphology was distinct in all conditions and at all OTRs. Thus, we confirmed that the OTR of packaging influences the physical characteristics of frozen cooked rice. Therefore, packaging OTR should be considered when seeking to improve the quality of frozen cooked rice. PRACTICAL APPLICATION: Packaging oxygen transmission rate (OTR) influenced quality characteristics of frozen cooked rice under various freezing conditions. Cooked rice frozen in packaging with lower OTRs (0, 3,000, and 5,000 [mL/m² ]/day) showed higher freezing rates, higher moisture content, shorter freezing times, smaller ice crystal formation, homogeneous pore distribution, and lower total color differences (ΔE) than did cooked rice frozen in packaging with higher OTRs (7,000 and 20,000 [mL/m² ]/day). Packaging OTR influences frozen cooked rice quality characteristics, and should therefore be carefully considered when designing rice products.

Desiccation Tolerance in Chlorophyllous Fern Spores: Are Ecophysiological Features Related to Environmental Conditions?

Fern spores of most species are desiccation tolerant (DT) and, in some cases, are photosynthetic at maturation, the so-called chlorophyllous spores (CS). The lifespan of CS in the dry state is very variable among species. The physiological, biochemical, and biophysical mechanisms underpinning this variability remain understudied and their interpretation from an ecophysiological approach virtually unexplored. In this study, we aimed at fulfilling this gap by assessing photochemical, hydric, and biophysical properties of CS from three temperate species with contrasting biological strategies and longevity in the dry state: Equisetum telmateia (spore maturation and release in spring, ultrashort lifespan), Osmunda regalis (spore maturation and release in summer, medium lifespan), Matteuccia struthiopteris (spore maturation and release in winter, medium-long lifespan). After subjection of CS to controlled drying treatments, results showed that the three species displayed different extents of DT. CS of E. telmateia rapidly lost viability after desiccation, while the other two withstood several dehydration-rehydration cycles without compromising viability. The extent of DT was in concordance with water availability in the sporulation season of each species. CS of O. regalis and M. struthiopteris carried out the characteristic quenching of chlorophyll fluorescence, widely displayed by other DT cryptogams during drying, and had higher tocopherol and proline contents. The turgor loss point of CS is also related to the extent of DT and to the sporulation season: lowest values were found in CS of M. struthiopteris and O. regalis. The hydrophobicity of spores in these two species was higher and probably related to the prevention of water absorption under unfavorable conditions. Molecular mobility, estimated by dynamic mechanical thermal analysis, confirmed an unstable glassy state in the spores of E. telmateia, directly related to the low DT, while the DT species entered in a stable glassy state when dried. Overall, our data revealed a DT syndrome related to the season of sporulation that was characterized by higher photoprotective potential, specific hydric properties, and lower molecular mobility in the dry state. Being unicellular haploid structures, CS represent not only a challenge for germplasm preservation (e.g., as these spores are prone to photooxidation) but also an excellent opportunity for studying mechanisms of DT in photosynthetic cells.

Physicochemical properties, structural transformation, and relaxation time in strength analysis for honey powder models

Present study developed a strength analysis for relaxation time (τ) in characterizing physicochemical properties and structural transformation of freeze-dried honey/whey protein isolate (H/WPI) and honey/maltodextrin (H/MD) models based on water sorption, time-dependent crystallization, glass transition, and α-relaxation at various water activities (0.11a_w to 0.76a_w) and 25 °C. Water sorption data of two models explained WPI was a more effectiveness drying stabilizer than MD as H/WPI model owned higher monolayer water content. Crystallization was observed in prepared models with drying-aids content below 50% of mass ratios at water activity above 0.44a_w and 25 °C, whereas the extent of crystallization and structural collapse were inhibited by WPI and MD addition based on sorption isotherms. Glass transition temperature, α-relaxation temperature, and τ for two models were composition-dependent and altered by water, WPI, and MD at water activity below 0.44a_w. According to strength analysis of τ, the S for H/WPI and H/MD models was affected by drying-aids and could give a quantitative measure to estimate compositional effects on τ. Moreover, a S-involved state diagram was established to determine the critical parameters (water content and S) for controlling structural transformation of honey powder models during production and storage, i.e., collapse and stickiness.

Mechanical Properties of Hulless Barley Stem with Different Moisture Contents

Mechanical properties of hulless barley stems with different moisture contents (10.23%–43.14%) were investigated by using temperature sweep, frequency sweep, stress relaxation and creep tests of dynamic mechanical analyzer (DMA) in this study. Results showed a significant dependence of storage modulus, loss modulus and tan delta on moisture content. The data from stress relaxation and creep was fitted by using generalized Maxwell model and Burgers model. 5-element Maxwell model was better for describing relaxation behaviors of hulless barely stem compared with the 3-element Maxwell model. The peak values of loss modulus and tan delta both occurred at a low temperature when moisture content increased. The dynamic mechanical properties can provide useful information for the harvesting and processing of huless barely stem.

Effects of lipids on the water sorption, glass transition and structural strength of carbohydrate-protein systems

Encapsulant systems are gaining wide practical interest due to their functional and nutritional properties. This paper was focusing on understanding structural relaxations in that systems near glass transition temperature. Freeze-dried trehalose-whey protein isolate-sunflower oil systems with various ratios of the last were used as a carbohydrate-protein-lipid food model. The Guggenheim-Anderson-de Boer (GAB) water sorption relationship was used as a tool to model water sorption isotherms. The glass transition temperature was obtained by differential scanning calorimetry (DSC). Structural α-relaxation temperatures were measured by dynamical mechanical analyses (DMA), dielectric analysis (DEA) and combined to cover a broad range for strength assessment. The microstructure was characterized by optical light microscopy, confocal laser scanning microscopy and scanning electron microscopy. The C₁ and C₂ constants for Williams-Landel-Ferry (WLF) equation and structural strength parameter were calculated for each system. The effect of sunflower oil and water contents on strength of carbohydrate-protein system was analyzed. Strength shows decreasing with increasing of lipid concentration in the mixtures and more complex dependence on the water content in a system.

Light-assisted drying for protein stabilization

A light-based processing method to create an amorphous trehalose matrix for the stabilization of proteins is discussed. This method has potential applications in the stabilization of protein-based therapeutics and diagnostics. During light-assisted drying (LAD), proteins suspended in a trehalose solution are dehydrated using near-infrared (NIR) laser light. The goal of this study was to determine processing parameters that resulted in fast processing times and low end moisture contents (EMC), while maintaining the functionality of embedded proteins. We compared the effect of changing processing wavelength, power and resulting sample temperature, and substrate material on the EMC for two NIR laser sources (1064 and 1850 nm). The 1850-nm laser resulted in the lowest EMC (0.03  ±  0.01  gH2O  /  gDryWeight) after 20 min of processing on glass microfiber paper. This suggests a storage temperature of 68.3°C. We also tested the functionality of a model protein, lysozyme, after LAD processing using a standard assay. LAD showed no significant effect on the functionality of lysozyme when processed at a maximum temperature of ∼44  °  C to an EMC of 0.17  ±  0.06  gH2O  /  gDryWeight. LAD is a promising technique for forming amorphous trehalose solids that could stabilize proteins at ambient temperatures.

Prediction of porosity of food materials during drying: Current challenges and directions

Pore formation in food samples is a common physical phenomenon observed during dehydration processes. The pore evolution during drying significantly affects the physical properties and quality of dried foods. Therefore, it should be taken into consideration when predicting transport processes in the drying sample. Characteristics of pore formation depend on the drying process parameters, product properties and processing time. Understanding the physics of pore formation and evolution during drying will assist in accurately predicting the drying kinetics and quality of food materials. Researchers have been trying to develop mathematical models to describe the pore formation and evolution during drying. In this study, existing porosity models are critically analysed and limitations are identified. Better insight into the factors affecting porosity is provided, and suggestions are proposed to overcome the limitations. These include considerations of process parameters such as glass transition temperature, sample temperature, and variable material properties in the porosity models. Several researchers have proposed models for porosity prediction of food materials during drying. However, these models are either very simplistic or empirical in nature and failed to consider relevant significant factors that influence porosity. In-depth understanding of characteristics of the pore is required for developing a generic model of porosity. A micro-level analysis of pore formation is presented for better understanding, which will help in developing an accurate and generic porosity model.

Synthesis of Sr2Si5N8:Ce3+ phosphors for white LEDs via an efficient chemical vapor deposition [corrected]

Novel chemical vapor deposition (CVD) process was successfully developed for the growth of Sr₂Si₅N₈:Ce³⁺ phosphors with elevated luminescent properties. Metallic strontium was used as a vapor source for producing Sr₃N₂ vapor to react with Si₃N₄ powder via a homogeneous gas-solid reaction. The phosphors prepared via the CVD process showed high crystallinity, homogeneous particle size ranging from 8 to 10 μm, and high luminescence properties. In contrast, the phosphors prepared via the conventional solid-state reaction process exhibited relative low crystallinity, non-uniform particle size in the range of 0.5–5 μm and relatively lower luminescent properties than the phosphors synthesized via the CVD process. Upon the blue light excitation, Sr_2−xCe_xSi₅N₈ phosphors exhibited a broad yellow band. A red shift of the emission band from 535 to 556 nm was observed with the increment in the doping amount of Ce³⁺ ions from x = 0.02 to x = 0.10. The maximum emission was observed at x = 0.06, and the external and internal quantum efficiencies were calculated to be 51% and 71%, respectively. Furthermore, the CVD derived optimum Sr_1.94Ce_0.06Si₅N₈ phosphor exhibited sufficient thermal stability for blue-LEDs and the activation energy was calculated to be 0.33 eV. The results demonstrate a potential synthesis process for nitride phosphors suitable for light emitting diodes.

Determination of the relaxation characteristics of sugar glasses embedded in microfiber substrates

Recently there has been considerable interest in developing sugar glasses that enable storage of biologics without refrigeration. Microfiber filter papers are good substrates for drying biologics in the presence of sugar glass-formers, providing for an even distribution of samples and an enhanced surface area for drying, but the opaqueness prevents macroscopic observation of the sample and can introduce complexities that impede physical characterization. Because drying kinetics and processing conditions can impact the relaxation dynamics (e.g., α- and β-relaxation), which can influence the efficacy of the glass as a stabilizer, methods are needed that can enable a determination of relaxation phenomena of sugar glasses in such complex environments. In this study we present a method which provides verification of the absence of crystallinity following drying on glass fiber filter paper and also enables the determination of relaxation characteristics of amorphous sugar compositions embedded within these filter substrates. Using material pockets to contain the sugar glass-embedded microfiber paper, the α-relaxation temperature, Tα, was determined as a function of the water content in trehalose and sucrose samples using Dynamic Mechanical Analysis (DMA). Results were verified by comparison with previous calorimetric and spectroscopic studies. The data also demonstrated the plasticizing effects of water, as Tα was shown to correlate with water content via a Gordon-Taylor-like relationship. Our findings validate a new approach for determining the relaxation characteristics of microfiber embedded sugar glasses, and offer new insights into the relaxation characteristics of glasses prepared by microwave-assisted drying on filter papers.