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The dielectric relaxation behaviour of several amorphous low molecular weight carbohydrates and their 10% w/w water mixtures has been studied in the supercooled liquid and glassy regions in the frequency range 100 Hz to 100 kHz. The dry carbohydrates show a primary α-relaxation (activation energy 250-405 kJ mol -1 ) at temperatures above the calorimetric glass transition temperature,...
The dielectric relaxation behaviour of glucose, maltose, and their mixtures with water up to a concentration of 12.0 and 23.0% w/w, respectively, were examined in the frequency range 10 2 to 10 5 Hz. A primary relaation was observed at temperatures above the glass transition temperature, T g , and a secondary relaxation at sub-T g temperatures. The addition of water...
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