Applications of Thermal Mechanical Compression Tests in food powder analysis

Boonyai, P., Bhandari, B. and Howes, T. (2006) Applications of Thermal Mechanical Compression Tests in food powder analysis. International Journal of Food Properties, 9 1: 127-134. doi:10.1080/10942910500473988

Author Boonyai, P.
Bhandari, B.
Howes, T.
Title Applications of Thermal Mechanical Compression Tests in food powder analysis
Journal name International Journal of Food Properties   Check publisher's open access policy
ISSN 1094-2912
Publication date 2006
Sub-type Article (original research)
DOI 10.1080/10942910500473988
Volume 9
Issue 1
Start page 127
End page 134
Total pages 8
Editor S. Rahman
Place of publication New York
Publisher Taylor & Francis Inc
Collection year 2006
Language eng
Subject C1
290102 Food Engineering
620200 Horticultural Crops
Abstract A new Thermal Mechanical Compression Test (TMCT) was applied for glass-rubber transition and melting analyses of food powders and crystals. The TMCT technique measures the phase change of a material based on mechanical changes during the transition. Whey, honey, and apple juice powders were analyzed for their glass-rubber transition temperatures. Sucrose and glucose monohydrate crystals were analyzed for their melting temperatures. The results were compared to the values obtained by conventional DSC and TMA techniques. The new TMCT technique provided the results that were very close to the conventional techniques. This technique can be an alternative to analyze glass-rubber transition of food, pharmaceutical, and chemical dry products.
Keyword Food Science & Technology
Glass Transition
Mechanical Test
Food Powders
Glucose Monohydrate
Analysis Dmta
Q-Index Code C1

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