Study of α- and β-relaxation processes in supercooled sucrose liquids

International audienceThe relaxation map of highly concentrated sucrose water mixtures was built using mechanical and impedance spectroscopies. Data of α- and β-relaxation processes obtained with both techniques complete calorimetric and rheological measurements. The temperature evolutions of the relaxations were extrapolated using the measured data and the equations commonly used to describe the relaxations: Arrhenius and WLF behaviours for respectively the beta- and agr -relaxations. The temperature/frequency domain when agr and beta processes merge for 99% sucrose solution is discussed with respect to scenery proposed in the literature