Development of a novel phase transition measurement device for solid food materials: Thermal mechanical compression test (TMCT)

Liu, Y., Intipunya, P., Truong, T.T., Zhou, W. and Bhandari, B. R. (2010). Development of a novel phase transition measurement device for solid food materials: Thermal mechanical compression test (TMCT). In David S. Reid, Tanaboon Sajjaanantakul, Peter J. Lillford and Sanguansri Charoenrein (Ed.), Water properties in food, health, pharmaceutical and biological systems: ISOPOW 10 (pp. 429-436) Ames, Iowa, U.S.A.: Wiley-Blackwell. doi:10.1002/9780470958193.ch32

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Author Liu, Y.
Intipunya, P.
Truong, T.T.
Zhou, W.
Bhandari, B. R.
Title of chapter Development of a novel phase transition measurement device for solid food materials: Thermal mechanical compression test (TMCT)
Title of book Water properties in food, health, pharmaceutical and biological systems: ISOPOW 10
Place of Publication Ames, Iowa, U.S.A.
Publisher Wiley-Blackwell
Publication Year 2010
Sub-type Research book chapter (original research)
DOI 10.1002/9780470958193.ch32
ISBN 9780813812731
0813812739
Editor David S. Reid
Tanaboon Sajjaanantakul
Peter J. Lillford
Sanguansri Charoenrein
Chapter number 32
Start page 429
End page 436
Total pages 8
Total chapters 61
Language eng
Formatted Abstract/Summary
A thermal mechanical compression test (TMCT) device was developed for the measurement  of glass-rubber transition and surface stickiness properties of food particulate materials. This device can be used to measure changes in mechanical properties during a glass-rubber transition of solid food materials. The glass-rubber transition temperature (Tg) of various food materials such as sugars, skim-milk powder, fruitjuice powders, whey powders, starch, candy, rice, and nonfood polymers were tested by using this technique, and the data were compared with those from the standard technique. In this TMCT method, about 1g of powder samples or a reasonably sized multiple or single particle grain is subjected to compression force (ca. 10-40 Newtons) and scanned under compression at 30°C/min heating rate. The inflection point is observed at the time of probe displacement when the sample changes from the glassy state to the rubbery state. The results obtained from this technique were comparable with Tg analyzed by a standard differential scanning calorimetry technique.
Q-Index Code B1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Book Chapter
Collections: Official 2011 Collection
School of Agriculture and Food Sciences
 
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Created: Thu, 24 Mar 2011, 20:37:36 EST by Marie-Louise Moore on behalf of School of Agriculture and Food Sciences