Thermal transition properties of spaghetti measured by Differential Scanning Calorimetry (DSC) and Thermal Mechanical Compression Test (TMCT)

Rahman, Mohammad Shafiur and Senadeera, Wijitha and Al-Alawi, Ahmed and Truong, Tuyen and Bhandari, Bhesh and Al-Saidi, Ghalib (2011) Thermal transition properties of spaghetti measured by Differential Scanning Calorimetry (DSC) and Thermal Mechanical Compression Test (TMCT). Food and Bioprocess Technology, 4 (8). pp. 1422-1431. ISSN 1935-5130

Abstract

Glass transition temperature (Tg) 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 Tg 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 Tg values compared to the DSC values at low moisture contents, whereas at high moisture content Tg 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 freezeconcentration condition was determined as X0 s=0.81 kg/kgspaghetti from the intersection of the extended freezing curve and a horizontal line passing thru Tm=−10.3°C.


Statistics for USQ ePrint 37555
Statistics for this ePrint Item
Item Type: Article (Commonwealth Reporting Category C)
Refereed: Yes
Item Status: Live Archive
Additional Information: Permanent restricted access to Published version, in accordance with the copyright policy of the publisher.
Faculty/School / Institute/Centre: No Faculty
Faculty/School / Institute/Centre: No Faculty
Date Deposited: 08 Jan 2020 23:48
Last Modified: 09 Jan 2020 00:24
Uncontrolled Keywords: pasta, starch, glass transition temperature, food thermal analysis, fourier transform infrared (FTIR)
Fields of Research : 09 Engineering > 0908 Food Sciences > 090802 Food Engineering
Socio-Economic Objective: E Expanding Knowledge > 97 Expanding Knowledge > 970109 Expanding Knowledge in Engineering
Identification Number or DOI: 10.1007/s11947-009-0258-z
URI: http://eprints.usq.edu.au/id/eprint/37555

Actions (login required)

View Item Archive Repository Staff Only