Thermal characteristics and state diagram of extruded instant artificial rice

Heny Herawat, Feri Kusnandar, Dede R. Adawiyah, Slamet Budijanto, Mohammad Shafiur Rahman

Research output: Contribution to journalArticle

15 Citations (Scopus)

Abstract

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.

Original languageEnglish
JournalThermochimica Acta
Volume593
DOIs
Publication statusPublished - Oct 10 2014

Keywords

  • Artificial rice
  • Freezing point
  • Glass transition
  • Maximal-freeze-concentration
  • Relaxation
  • Solids-melting

ASJC Scopus subject areas

  • Physical and Theoretical Chemistry
  • Condensed Matter Physics
  • Instrumentation

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