In this paper, glass transition temperature (Tg) and microstructure of hard candy honey flavored have
been investigated using differential scanning calorimetry (DSC) data and scanning electron microscopy
images (SEM) respectively. Precisely, the glass transition temperature can be used as reference temperature
to determine the operating mode of processing stages. In fact, the temperature at which hard candies
may leave the cooling stage has to be equal or lower than 34 C in order to ensure the glassy state
and therefore improve product shelf life; due to the fact that the experimental results indicated a temperature
range of glass transition of 35.36 ± 1.48–36.37 ± 1.63 C. As regards to the microstructure,
SEM images reveal overlapping of layers at samples edges which could be attributed to the water absorption
from the environment leading to storage problems, like crystallization. In addition, micrographics
also reveal the presence of air bubbles which may negatively affect the temperature profile inside the
candy and consequently may change the operating mode of the cooling equipment. The influence of
the air bubbles on the thermal conductivity of the candy is also investigated.
In this paper, glass transition temperature (Tg) and microstructure of hard candy honey flavored havebeen investigated using differential scanning calorimetry (DSC) data and scanning electron microscopyimages (SEM) respectively. Precisely, the glass transition temperature can be used as reference temperatureto determine the operating mode of processing stages. In fact, the temperature at which hard candiesmay leave the cooling stage has to be equal or lower than 34 C in order to ensure the glassy stateand therefore improve product shelf life; due to the fact that the experimental results indicated a temperaturerange of glass transition of 35.36 ± 1.48–36.37 ± 1.63 C. As regards to the microstructure,SEM images reveal overlapping of layers at samples edges which could be attributed to the water absorptionfrom the environment leading to storage problems, like crystallization. In addition, micrographicsalso reveal the presence of air bubbles which may negatively affect the temperature profile inside thecandy and consequently may change the operating mode of the cooling equipment. The influence ofthe air bubbles on the thermal conductivity of the candy is also investigated.
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