Dielectric Analysis (DEA)

Vassilikou‐Dova, Aglaia; Kalogeras, Ioannis M.

doi:10.1002/9780470423837.ch6

Cited by 67 publications

(49 citation statements)

References 256 publications

(127 reference statements)

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“…The dielectric cell used in DEA/DETA varies dependent on the application and material of interest [213]. Experiments are performed with a dielectric analyzer.…”

Section: Dielectric Thermal Analysismentioning

confidence: 99%

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A Review of Methods, Data and Applications of State Diagrams of Food Systems

2010

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Understanding of the amorphous glassy state of food systems is often crucial in determining physicochemical characteristics and predicting stability of dehydrated and frozen foods. At the glass transition temperature (T g ) of food components, transformation from the amorphous glassy state to the liquid-like rubbery state occurs. T g and ice-melting temperatures (T m ) of food systems are used to construct their state diagrams, in which the different physical states/phases and state/phase transitions of food components are presented in relation to temperature and concentration. A state diagram may be used to identify the appropriate processing and storage conditions of food systems. An overview of determination methods is carried out for glass transition temperature, ice-melting temperature and conditions of maximum-freeze-concentration (glass transition temperature of maximum-freeze-concentrated solution, T g 0 and onset of ice-melting temperature, T m 0 ) for food systems. The data as T g , T m , T g 0 and T m 0 are necessary for construction of state diagrams of foods. The advantages and limitations of the determination methods are discussed. Combined data for glass transition temperature, ice-melting temperature and conditions of maximum-freeze concentration for selected food systems are presented in this study. The effect of food composition on glass line, freezing/melting curve and maximum-freezeconcentration conditions is evaluated. The significance of the state diagrams in predicting the physical, chemical and microbial stability in foods is briefly examined. Glass transition concept and state diagrams are useful for describing the physical and structural stability of food systems at specific conditions, yet they are not considered as the only determining factors of chemical, biochemical and microbial stability of food systems.

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“…The dielectric cell used in DEA/DETA varies dependent on the application and material of interest [213]. Experiments are performed with a dielectric analyzer.…”

Section: Dielectric Thermal Analysismentioning

confidence: 99%

“…A typical geometry of DEA is the parallel plate electrode system. Expansion and contraction of a food system during heating and cooling are the associated problems of this geometry [213].…”

Section: Dielectric Thermal Analysismentioning

confidence: 99%

A Review of Methods, Data and Applications of State Diagrams of Food Systems

2010

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“…In DEA, a physical property of polar materials (polarization, conductivity, dielectric loss, dielectric constant, etc.) is measured as time or frequency is varied (Vassilikou-Dova and Kalogeras 2008). In a continuous electric field, the orientation of dipoles occurs, and changed particles (e.g., ions, electrons, charged atoms or molecules, and impurities) tend to move toward the electrode of opposite charge, resulting in a change in the material properties.…”

Section: Deamentioning

confidence: 99%

Preparation and Properties of Normal Temperature Cured Starch-Based Wood Adhesive

Qiao¹,

Gu²,

Lv³

et al. 2016

BioResources

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A normal temperature cured starch-based wood adhesive was prepared using dry method esterification and polyisocyanate prepolymer crosslinking. The effects of esterification and crosslinking on the properties of corn starch adhesive were investigated. The esterified starch and adhesive were characterized using Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), dielectric analysis (DEA), thermogravimetric analysis (TGA), and scanning electron microscopy (SEM). The results showed that maleic anhydride (MAH) esterified starch was obtained using dry method esterification. After esterification, the crystal type of starch did not change, but the crystallinity of starch decreased. The distribution of adhesive at the bonding interface was improved after esterification. The prepolymer improved the thermal stability of the adhesive, and the optimal addition of prepolymer was 10%.

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“…Thus, in-situ monitoring of the resin cure is necessary. Interdigital capacitive sensors are the most common sensors for in-situ cure monitoring of resins [1][2][3][4][5]. They are available in a microscale dimensions with a perforated substrate [4] for minimizing the so-called wound effect [6].…”

Section: Introductionmentioning

confidence: 99%

Screen-Printed Interdigital Structure on Flexible RTM6 Substrate

Moghaddam

Hübner

Lang

2017

Proceedings of Eurosensors 2017, Paris, France, 3–6 September 2017

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Ideally, for non-invasive sensor integration in fiber reinforced composites, sensors should be made of resin or fibers. For the first time, the curing degree of RTM6 resin in Glass Fiber Reinforced Polymer (GFRP) is measured with a sensor made of the identical resin that reinforces the fibers. Resin Transfer Molding type RTM6 is mixed with a plasticizer to get a thin and flexible substrate. Interdigital Capacitive (IDC) sensor is screen-printed using silver filled epoxy on the flexible RTM6 substrate. The sensor is integrated into GFRP and the curing of the RTM6 resin in glass fiber reinforced polymer composite is measured successfully.

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Dielectric Analysis (DEA)

Cited by 67 publications

References 256 publications

A Review of Methods, Data and Applications of State Diagrams of Food Systems

A Review of Methods, Data and Applications of State Diagrams of Food Systems

Preparation and Properties of Normal Temperature Cured Starch-Based Wood Adhesive

Screen-Printed Interdigital Structure on Flexible RTM6 Substrate

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