Glassy State Transition and Rice Drying : Development of a Brown Rice State Diagram 1

  title={Glassy State Transition and Rice Drying : Development of a Brown Rice State Diagram 1},
  author={Alicia A. Perdon and Terry J. Siebenmorgen and Andronikos Mauromoustakos},
Cereal Chem. 77(6):708–713 The effect of moisture content (MC) on the glass transition temperature (Tg) of individual brown rice kernels of Bengal, a medium-grain cultivar, and Cypress, a long-grain cu ltivar, was studied. Three methods were investigated for measuring Tg: differential scanning calorimetry (DSC), thermomechanical analysis (TMA), and dynamic mechanical analysis (DMA). Among these methods, TMA was chosen, b ecause it can also measure changes in the thermal volumetric coefficient… CONTINUE READING


Publications citing this paper.


Publications referenced by this paper.

Fundamentals of polymer science as an applied extrusion tool

  • G. W. White, S. H. Cakebread
  • Cereal Foods World
  • 1998

The development of state diagrams for cereal proteins

  • O. R. Kunze
  • Trends Food Sci . Technol .
  • 1994

Water activity and food polymer science : Implications of state on Arrhenius and WLF models in predicting shelf life

  • P. D. Orford, R. Parker, S. G. Ring, A. C. Smith
  • J . Food Eng .
  • 1994

The glassy state phenomenon in food molecules

  • J. M. V. Blanshard, P. J. Lillford, H. Levine
  • 1993

Glass transitions in foods

  • H. G. Schwartzberg, R. W. Hartel, J. B. Litchfield, M. R. Okos
  • 1992

Moisture diffusivity in pasta during drying

  • H. Madeka, J. L. Kokini
  • J . Food Eng .
  • 1992

Volumetric changes in rice kernels during desorption and adsorption

  • Z. T. Nehus
  • Trans . ASAE
  • 1992

Similar Papers

Loading similar papers…