Amorphous glasses of corn-syrup solids–sucrose mixtures at 30 :70, 50 : 50, 70 : 30, and 100:0 proportions were prepared by boiling at 150°C, followed by cooling to ambient temperature. The enthalpy relaxation at various aging intervals (up to 24h) was studied. The relaxation was rapid at higher water activity (a_w), although the maximum enthalpy relaxed (ΔH_(max)) was lower. An increased proportion of corn-syrup solids in the mixture decreased the average relaxation time (t_(eff)), even though the maximum relaxation enthalpy values (ΔH_(max)) remained similar for all the mixtures.
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