TY - JOUR
T1 - Thermal characteristics and state diagram of extruded instant artificial rice
AU - Herawat, Heny
AU - Kusnandar, Feri
AU - Adawiyah, Dede R.
AU - Budijanto, Slamet
AU - Rahman, Mohammad Shafiur
N1 - Funding Information:
The authors would like to acknowledge the support of Sultan Qaboos University toward this research in characterizing artificial rice and the Literacy Professional Development Project (LPDP) of Indonesia, Ministry of Finance for Inner Dissertation Funding and Indonesia Agency for Agricultural Research and Development for awarding a visiting scholarship to conduct this project at Sultan Qaboos University.
PY - 2014/10/10
Y1 - 2014/10/10
N2 - Instant artificial rice was developed by extrusion method using corn flour, glycerol monostearate (GSM), and glucomannan and guar gum. Moisture sorption isotherm and thermal characteristics of the artificial rice with glucomannan and guar gum were measured and modeled to develop different regions of a state diagram. The freezing point, glass transition, and solids-melting were measured and modeled by Chen's model, modified Gordon-Taylor model, and Flory-Huggins model, respectively. The ultimate maximal-freeze-concentration conditions were found as (Tm′)u (i.e., annealed end glass transition temperature for the sample with moisture 0.40 g/g sample) equal to -8.3 °C and (Tg)u (i.e., annealed onset glass transition temperature for the sample with moisture 0.40 g/g sample) equal to -8.4 °C, and the characteristic solids content, Xs′ as 0.76 g/g sample (i.e., un-freezable water, Xw′ equal to 0.24 g/g sample). Similarly the characteristic glass transition temperature, Tg iv (i.e., intersection of vertical line passing through T m′ and glass transition line above Xs′) was estimated as 29.8 °C.
AB - Instant artificial rice was developed by extrusion method using corn flour, glycerol monostearate (GSM), and glucomannan and guar gum. Moisture sorption isotherm and thermal characteristics of the artificial rice with glucomannan and guar gum were measured and modeled to develop different regions of a state diagram. The freezing point, glass transition, and solids-melting were measured and modeled by Chen's model, modified Gordon-Taylor model, and Flory-Huggins model, respectively. The ultimate maximal-freeze-concentration conditions were found as (Tm′)u (i.e., annealed end glass transition temperature for the sample with moisture 0.40 g/g sample) equal to -8.3 °C and (Tg)u (i.e., annealed onset glass transition temperature for the sample with moisture 0.40 g/g sample) equal to -8.4 °C, and the characteristic solids content, Xs′ as 0.76 g/g sample (i.e., un-freezable water, Xw′ equal to 0.24 g/g sample). Similarly the characteristic glass transition temperature, Tg iv (i.e., intersection of vertical line passing through T m′ and glass transition line above Xs′) was estimated as 29.8 °C.
KW - Artificial rice
KW - Freezing point
KW - Glass transition
KW - Maximal-freeze-concentration
KW - Relaxation
KW - Solids-melting
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U2 - 10.1016/j.tca.2014.08.017
DO - 10.1016/j.tca.2014.08.017
M3 - Article
AN - SCOPUS:84907346126
SN - 0040-6031
VL - 593
SP - e50-e57
JO - Thermochimica Acta
JF - Thermochimica Acta
ER -