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Thermal Analysis of Water-Containing Systems

  • Timothy W. Schenz
  • Braden Israel
  • Mary Ann Rosolen
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 302)

Abstract

Thermal analytical techniques offer many advantages in investigations of water-containing systems. This paper will review some of the methodologies used by us in studying food systems:
  1. 1)

    Differential Scanning Calorimetry (DSC): for determining freezable water, melting point, Tg′ (see text), etc.

     
  2. 2)

    ThermoMechanical Analysis (TMA): for determining softening points as a function of water content, dilatometry and glass transition temperatures.

     
  3. 3)

    ThermoGravimetric Analysis (TGA): for investigating water uptake curves and water content determination.

     
  4. 4)

    Dynamic Mechanical Analysis (DMA): for the determination of low-energy transitions.

     

Keywords

Differential Scanning Calorimetry Dynamic Mechanical Analysis State Diagram Differential Scanning Calorimetry Thermogram Rice Starch 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1991

Authors and Affiliations

  • Timothy W. Schenz
    • 1
  • Braden Israel
    • 1
  • Mary Ann Rosolen
    • 2
  1. 1.Ross DivisionAbbott LaboratoriesColumbusUSA
  2. 2.General Foods USATarrytownUSA

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