| Budget Amount *help |
¥4,550,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥1,050,000)
Fiscal Year 2011: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2010: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2009: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
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| Research Abstract |
Polysaccharide, monosaccharide, water, and their mixtures were used as model food samples, and their glass transition temperature was investigated by using a thermal analysis. The relationship between glass transition temperature and composition was revealed. On the other hand, cookie was used as a food sample, and its softening temperature was investigated by using a mechanical analysis. The softening temperature could be analyzed as similar to glass transition temperature. From these results, prediction approach of their glass transition temperature was proposed.
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