Assessment of Anticaking Agent on Caking Behavior of Jujube Amorphous Powder via Glass Transition and State Diagram

2020 ◽  
Vol 13 (9) ◽  
pp. 1588-1599
Author(s):  
Keren Agyekumwaa Addo ◽  
Jinfeng Bi ◽  
Qinqin Chen ◽  
Bhesh Bhandari ◽  
Jian Lyu ◽  
...  
2012 ◽  
Vol 428 ◽  
pp. 190-195 ◽  
Author(s):  
Qiang Li ◽  
Yu Ying Zhu ◽  
Yun Hua He ◽  
Ge Wang ◽  
Xing Hua Wang

Ti50Cu23Ni20Sn7 bulk amorphous alloy was prepared by mechanical alloying and spark plasma sintering. The milling was performed in a high-energy planetary ball mill. XRD showed that after milled 35h, fully amorphous powders can be obtained, under the condition of the milling speed, 300rpm, and the weighs ratio of ball to powder, 20:1. Thermal stability of the as-milled amorphous powder was determined by DSC at the heating rate of 40K/min. The glass transition Tg and the initial crystallization temperature Tx1 was 746K and 782K, respectively. Then, the obtained amorphous alloy powder was compacted by spark plasma sintering at the temperature of 753K, 763K, 773K, 783K and 793K under the compress of 500Mpa. Crystal structure and the morphology of the sintered samples were investigated by XRD and SEM, respectively. When sintered near the glass transition temperature, the SPS sintered samples remained complete amorphous, crystalline peak did not appear in the XRD curves. As the sintering temperature increased, the crystalline phases in the sample began to increase. It was shown that when sintered at 753K and 763K, the samples had fewer defects, and it was completely amorphous alloy. When the sintering temperature increased to 773K, more defects appeared, including point-like defects and disc-shaped defects. The disc-shaped defect was widespread in the specimens sintered at 783K and 793K.


2001 ◽  
Vol 34 (2-3) ◽  
pp. 89-95 ◽  
Author(s):  
Yan Bai ◽  
M.Shafiur Rahman ◽  
Conrad O. Perera ◽  
Bronwen Smith ◽  
Laurence D. Melton

2006 ◽  
Vol 12 (3) ◽  
pp. 181-187 ◽  
Author(s):  
V. R. Nicoletti Telis ◽  
P. J. do Amaral Sobral ◽  
J. Telis-Romero

Differential scanning calorimetry (DSC) was used to determine phase transitions of freeze-dried plums. Samples at low and intermediate moisture contents, were conditioned by adsorption at various water activities (0.11≤aw≤0.90) at 25°C, whereas in the high moisture content region (aw>0.90) samples were obtained by direct water addition, with the resulting sorption isotherm being well described by the Guggenheim-Anderson-deBoer (GAB) model. Freeze-dried samples of separated plum skin and pulp were also analysed. At aw≤0.75, two glass transitions were visible, with the glass transition temperature (Tg) decreasing with increasing aw due to the water plasticising effect. The first Tg was attributed to the matrix formed by sugars and water. The second one, less visible and less plasticised by water, was probably due to macromolecules of the fruit pulp. The Gordon-Taylor model represented satisfactorily the matrix glass transition curve for aw≤0.90. In the higher moisture content range Tg remained practically constant around Tg′ (−57.5°C). Analysis of the glass transition curve and the sorption isotherm indicated that stability at a temperature of 25°C, would be attained by freeze dried plum at a water activity of 0.04, corresponding to a moisture content of 12.9% (dry basis).


2016 ◽  
Vol 848 ◽  
pp. 89-94
Author(s):  
Chutamas Boonrod ◽  
Khongsak Srikaeo

State diagram is a map of the different states of a food polymer as a function of water or solids content and temperature. The main advantage of drawing map is in identifying different states of a food polymer which helps in understanding the complex changes when food's water content and temperature are changed. It also assists in identifying food’s stability during storage as well as selecting suitable conditions for processing. This research successfully developed the state diagrams of two Thai rice varieties differing in amylose contents (San-pah-tawng and Phitsanulok 2) by measuring the glass line; glass transition temperature (Tg) vs. solids content, freezing curve; initial freezing point vs. solids content by using the differential scanning calorimetry (DSC) method. Rice with different amylose content exhibited similar freezing curves and glass transition patterns. The state diagrams obtained in this study are in agreement with previously published data. They can be useful in optimizing the drying and freezing processes as well as studying the physicochemical changes during storage of rice.


2008 ◽  
Vol 84 (2) ◽  
pp. 307-312 ◽  
Author(s):  
Haiying Wang ◽  
Shaozhi Zhang ◽  
Guangming Chen

2010 ◽  
Vol 99 (1) ◽  
pp. 92-97 ◽  
Author(s):  
Nejib Guizani ◽  
Ghalib Said Al-Saidi ◽  
Mohammad Shafiur Rahman ◽  
Salwa Bornaz ◽  
Ahmed Ali Al-Alawi

2016 ◽  
Vol 637 ◽  
pp. 82-89 ◽  
Author(s):  
Jin-Hong Zhao ◽  
Yang Ding ◽  
Ying Nie ◽  
Hong-Wei Xiao ◽  
Yu Zhang ◽  
...  

2003 ◽  
Vol 57 (4) ◽  
pp. 321-326 ◽  
Author(s):  
M. Shafiur Rahman ◽  
Stefan Kasapis ◽  
Nejib Guizani ◽  
Omar Saud Al-Amri

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