کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
226405 | 464539 | 2007 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Instrumentation and testing of a thermal mechanical compression test for glass–rubber transition analysis of food powders
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
A thermally controlled sample cell was developed and attached to a texture analyser for the glass–rubber transition analysis of food powders. The glass–rubber transition temperature was determined from mechanical changes measured during a thermal compression test. A standard procedure for the thermal mechanical compression test (TMCT) has been established. The results obtained from the TMCT technique were validated against standard DSC and TMA methods using skim milk powder as a model food powders. This technique was found valid for the analysis of food powder’s glass–rubber transition. Compression forces of 19.62–49.05 N, heating rates of 20–50 °C/min and sample quantities of 0.5–1.0 g are recommended for food powder testing.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 78, Issue 4, February 2007, Pages 1333–1342
Journal: Journal of Food Engineering - Volume 78, Issue 4, February 2007, Pages 1333–1342
نویسندگان
P. Boonyai, T. Howes, B. Bhandari,