The Phase Transition AnalyzerT and its Impact on Extrusion Processing of Foodstuffs

Plattner, Brian; Strahm, Brad; Rausch, Kent D.

doi:10.13031/2013.4744

Cited by 8 publications

(9 citation statements)

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“…The sample was filled in the upper chamber, which was closed by the piston afterwards. A linear-displacement transducer measures the sample's deformation, compaction, and flow relative to initial sample height (Plattner, Strahm, & Rausch, 2001). In this study the measurement of the T g was performed at 100 bar and with a heating rate of 5°C/min.…”

Section: Phase Transition Analyzer (Pta)mentioning

confidence: 99%

Relations between sensorial crispness and molecular mobility of model bread crust and its main components as measured by PTA, DSC and NMR

Nieuwenhuijzen

Tromp

Mitchell

et al. 2010

Food Research International

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Section: Phase Transition Analyzer (Pta)mentioning

confidence: 99%

Relations between sensorial crispness and molecular mobility of model bread crust and its main components as measured by PTA, DSC and NMR

Nieuwenhuijzen

Tromp

Mitchell

et al. 2010

Food Research International

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“…Air cylinders, mounted to the bottom of the PTA, maintain constant pressure on the sample. A linear-displacement transducer measures the sample deformation, compaction, and flow relative to initial sample height (Plattner et al 2008). During measurement, 1.00 g of sample was loaded.…”

Section: Glass Transition Temperaturementioning

confidence: 99%

Influence of Sodium Chloride on Color Development of Cereal Model Systems Through Changes in Glass Transition Temperature and Water Retention

Moreau

Bindzus²,

Hill

2009

Cereal Chem

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Research efforts aim to enhance fundamental understanding about the role of salt in cereal products. Such knowledge may open new strategies for salt reduction in respective product categories. A model system, containing pregelatinized starch, glucose, and amino acids heated at 230°C for up to 10 min demonstrated that NaCl leads to darker products compared with the same model heated without NaCl (P < 0.05). The same trend was observed in wheat breakfast cereal flakes toasted at 230°C. The present study investigated two hypotheses how salt may influence color formation through Maillard Reaction: 1) hygroscopic behavior of salt may change the retention of water during heating and encourage Maillard reactions by improving mobility of reactants; 2) salt has a plasticizing effect and the presence of salt might keep the product in a rubbery state longer while heating, hence improving mobility and Maillard reactions of reactants. The same models (pregelatinized starch, glucose, and amino acids) mixed with several types of plasticizers (NaCl, KCl, or trehalose) and a blank without plasticizer were made and heat‐treated under controlled conditions. The presence of plasticizers always led to darker products but no correlation was found between color formation, the hygroscopic behavior of the system, and its glass transition temperature as measured by phase transition analyzer.

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“…Previous studies have concluded that in the case of rice, Tg is primarily influenced by its starch content. Tg values of rice flour measured by Plattner et al (2001) with a phase transition analyzer were comparable to the Tg values of brown rice kernels measured with DMA by Jindal and Siebenmorgen (1994). Thuc et al (2010) applied independent tests with the same procedure to rice flour and to individual rice kernels to determine the Tg in order to investigate whether single rice kernel can be used directly instead of ground flour.…”

Section: Comparison With Literature Datamentioning

confidence: 58%

“…Among the researchers that used DMA, Chen et al (2007) Tg midpoint temperatures of IRGA 424 were comparable to reported values (Figure 4), especially those given by Chen et al (2007) and Jia et al (2009), while Tg endset corresponding to the tan (δ) peak signal turned out to be significantly higher. At 20% MC Tg literature data ranged from 31°C (Plattner, Strahm, & Rausch, 2001) to 38.9°C (Cao, Nishiyama, & Koide, 2004). Tg endset of IRGA 424 with 19.8% MC resulted 43.16°C (7% higher than the upper limit).…”

Section: Comparison With Literature Datamentioning

confidence: 95%

Comparison of mathematical models to predict glass transition temperature of rice (cultivar IRGA 424) measured by dynamic mechanical analysis

Bertotto

Gastón

Batiller

et al. 2018

Food Science & Nutrition

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Dynamic mechanical analysis (DMA) was applied to measure the Tg of rice IRGA 424 at different moisture content values (9.3%–22.3% wet basis). To conduct temperature sweeps, the samples were heated at a rate of 2°C/min from 20 to 120°C keeping frequency to 1 Hz. Tg was measured both from the E″ peak temperature (Tgmidpoint) and from the tan (δ) peak temperature (Tgendset). Tgmidpoint and Tgendset increased from 31.8 to 86.6°C and 42.1 to 104.7°C, respectively, as moisture content decreased from 22.3 to 9.3%. Six models were tested for their ability to predict Tg as a function of the moisture content. As all residuals were normally distributed and homoskedastic, standard metrics were used to assess the fitted models. Goodness of fit by these models was established by comparing the coefficient of determination (R 2), standard error of the estimate (SEE), and mean relative deviation (MRD). The Gordon–Taylor linearized equation was the most accurate in predicting Tg. To predict Tg from the moisture content of the rice samples, a new expression was proposed. For the conditions considered in this work, the developed equation satisfactorily predicts the Tg of rice IRGA 424 without needing prior linearization.

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The Phase Transition AnalyzerT and its Impact on Extrusion Processing of Foodstuffs

Cited by 8 publications

References 0 publications

Relations between sensorial crispness and molecular mobility of model bread crust and its main components as measured by PTA, DSC and NMR

Relations between sensorial crispness and molecular mobility of model bread crust and its main components as measured by PTA, DSC and NMR

Influence of Sodium Chloride on Color Development of Cereal Model Systems Through Changes in Glass Transition Temperature and Water Retention

Comparison of mathematical models to predict glass transition temperature of rice (cultivar IRGA 424) measured by dynamic mechanical analysis

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