Please use this identifier to cite or link to this item: https://doi.org/10.1002/9780470958193.ch32
Title: Development of a Novel Phase Transition Measurement Device for Solid Food Materials: Thermal Mechanical Compression Test (TMCT)
Authors: Liu, Y.
Intipunya, P.
Truong, T.T.
Zhou, W. 
Bhandari, B.R.
Keywords: First-order phase transition-melting
Novel phase transition measurement device-solid food materials development
TMCT applications-solid food materials phase transition measurement
TMCT design and setup-proportional integral derivative (PID)-control heating rate
TMCT operation protocol
TMCT-food particulate materials surface stickiness properties measurement
TMCT-thermal mechanical compression test
Issue Date: 14-May-2010
Citation: Liu, Y.,Intipunya, P.,Truong, T.T.,Zhou, W.,Bhandari, B.R. (2010-05-14). Development of a Novel Phase Transition Measurement Device for Solid Food Materials: Thermal Mechanical Compression Test (TMCT). Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 : 429-436. ScholarBank@NUS Repository. https://doi.org/10.1002/9780470958193.ch32
Abstract: 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 ( T g ) of various food materials such as sugars, skim - milk powder, fruit -juice 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 1 g 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 infl ection 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 T g analyzed by a standard differential scanning calorimetry technique. © 2010 Blackwell Publishing.
Source Title: Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10
URI: http://scholarbank.nus.edu.sg/handle/10635/95528
ISBN: 9780813812731
DOI: 10.1002/9780470958193.ch32
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