Abstract
Glass transition temperature (T g) of spaghetti sample was measured by thermal and rheological methods as a function of water content from 0 to 70 kg/100 kg spaghetti. In the cases of sample containing un-freezable water (i.e., amount of water which did not form ice even at very low temperature), calorimetric measurements performed by differential scanning calorimetry showed that the T g values decreased from 142.8 to 42.7 °C when water content increased from 0 to 13.95 kg/100 kg spaghetti, respectively. Glass transition temperature increased with the increase of heating rate (2-50 °C/min) and reached to a nearly constant value above 30 °C/min. Thermal mechanical compression test showed relatively lower T g values compared to the DSC values at low moisture contents, whereas at high moisture content T g showed higher values. In the cases of samples containing freezable water (27-70 kg/100 kg spaghetti), glass transition shifts were merged with the ice melting endotherm. The freezing point, measured from the endothermic peak, decreased with the decrease of water content. In the state diagram, maximal freeze-concentration condition was determined as X′ s = 0.81 kg/kg spaghetti from the intersection of the extended freezing curve and a horizontal line passing thru T′ m = -10.3 °C.
| Original language | English |
|---|---|
| Pages (from-to) | 1422-1431 |
| Number of pages | 10 |
| Journal | Food and Bioprocess Technology |
| Volume | 4 |
| Issue number | 8 |
| DOIs | |
| Publication status | Published - Nov 2011 |
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Keywords
- Food thermal analysis
- Fourier transform infrared (FTIR)
- Glass transition temperature
- Pasta
- Starch
ASJC Scopus subject areas
- Food Science
- Process Chemistry and Technology
- Safety, Risk, Reliability and Quality
- Industrial and Manufacturing Engineering
Cite this
Thermal Transition Properties of Spaghetti Measured by Differential Scanning Calorimetry (DSC) and Thermal Mechanical Compression Test (TMCT). / Rahman, Mohammad Shafiur; Senadeera, Wijitha; Al-Alawi, Ahmed; Truong, Tuyen; Bhandari, Bhesh; Al-Saidi, Ghalib.
In: Food and Bioprocess Technology, Vol. 4, No. 8, 11.2011, p. 1422-1431.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Thermal Transition Properties of Spaghetti Measured by Differential Scanning Calorimetry (DSC) and Thermal Mechanical Compression Test (TMCT)
AU - Rahman, Mohammad Shafiur
AU - Senadeera, Wijitha
AU - Al-Alawi, Ahmed
AU - Truong, Tuyen
AU - Bhandari, Bhesh
AU - Al-Saidi, Ghalib
PY - 2011/11
Y1 - 2011/11
N2 - Glass transition temperature (T g) of spaghetti sample was measured by thermal and rheological methods as a function of water content from 0 to 70 kg/100 kg spaghetti. In the cases of sample containing un-freezable water (i.e., amount of water which did not form ice even at very low temperature), calorimetric measurements performed by differential scanning calorimetry showed that the T g values decreased from 142.8 to 42.7 °C when water content increased from 0 to 13.95 kg/100 kg spaghetti, respectively. Glass transition temperature increased with the increase of heating rate (2-50 °C/min) and reached to a nearly constant value above 30 °C/min. Thermal mechanical compression test showed relatively lower T g values compared to the DSC values at low moisture contents, whereas at high moisture content T g showed higher values. In the cases of samples containing freezable water (27-70 kg/100 kg spaghetti), glass transition shifts were merged with the ice melting endotherm. The freezing point, measured from the endothermic peak, decreased with the decrease of water content. In the state diagram, maximal freeze-concentration condition was determined as X′ s = 0.81 kg/kg spaghetti from the intersection of the extended freezing curve and a horizontal line passing thru T′ m = -10.3 °C.
AB - Glass transition temperature (T g) of spaghetti sample was measured by thermal and rheological methods as a function of water content from 0 to 70 kg/100 kg spaghetti. In the cases of sample containing un-freezable water (i.e., amount of water which did not form ice even at very low temperature), calorimetric measurements performed by differential scanning calorimetry showed that the T g values decreased from 142.8 to 42.7 °C when water content increased from 0 to 13.95 kg/100 kg spaghetti, respectively. Glass transition temperature increased with the increase of heating rate (2-50 °C/min) and reached to a nearly constant value above 30 °C/min. Thermal mechanical compression test showed relatively lower T g values compared to the DSC values at low moisture contents, whereas at high moisture content T g showed higher values. In the cases of samples containing freezable water (27-70 kg/100 kg spaghetti), glass transition shifts were merged with the ice melting endotherm. The freezing point, measured from the endothermic peak, decreased with the decrease of water content. In the state diagram, maximal freeze-concentration condition was determined as X′ s = 0.81 kg/kg spaghetti from the intersection of the extended freezing curve and a horizontal line passing thru T′ m = -10.3 °C.
KW - Food thermal analysis
KW - Fourier transform infrared (FTIR)
KW - Glass transition temperature
KW - Pasta
KW - Starch
UR - http://www.scopus.com/inward/record.url?scp=80053568201&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=80053568201&partnerID=8YFLogxK
U2 - 10.1007/s11947-009-0258-z
DO - 10.1007/s11947-009-0258-z
M3 - Article
VL - 4
SP - 1422
EP - 1431
JO - Food and Bioprocess Technology
JF - Food and Bioprocess Technology
SN - 1935-5130
IS - 8
ER -