A Method for Estimating Glass Transition Temperature of Powders by Discoloration of Betanin under Temperature-programmed Heating Conditions
Author:
Affiliation:
1. Faculty of Engineering, Chulalonkorn University
2. Faculty of Agriculture, Kagawa University
3. Faculty of Bioenvironmental Science, Kyoto Gakuen University
Publisher
Japan Society for Food Engineering
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://www.jstage.jst.go.jp/article/jsfe/19/4/19_18526/_pdf
Reference24 articles.
1. 1) M. Le Meste, D. Campion, G. Roudaut, G. Blond, D. Simatos; Glass transition and food technology: a critical appraisal. J. Food Sci., 67, 2444-2458 (2002).
2. 2) F. P. Collares, J. R. D. Finzer, T. G. Kieckbusch; Glass transition control of the detachment of food pastes dried over glass plates. J. Food Eng., 61, 261-267 (2004).
3. 3) Y. Roos, M. Karel; Plasticizing effect of water on thermal behavior and crystallization of amorphous food models. J. Food Sc., 56, 38-43. (1991).
4. 4) H. Kumagai, T. Sugiyama, S. Iwamoto; Effect of water content on dielectric relaxation of gelatin in a glassy state. J. Agric. Food Chem., 48, 2260-2265 (2000).
5. 5) B. R. Bhandari, T. Howes; Implication of glass transition for the drying and stability of dried foods. J. Food Eng., 40, 71-79 (1999).
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1. A method to estimate the temperature at which the physical properties of dried noodles change;Journal of Cereal Science;2023-05
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