Water states and displacements can be investigated with thermogravimetry (TG) either in its classical or in the Knudsen version (where standard pans are replaced with Knudsen cells). The case of wheat flour dough is considered in various steps of bread making, namely, mixing, proofing, baking, staling. The split of DTG signals into various components (gaussian functions) support the assumption that the overall dough water is partitioned into various fractions. Few comments are devoted to water displacements during freezing.

Classical and Knudsen Thermogravimetry to check States and Displacements of Water in Food Systems / A. Schiraldi, D. Fessas. - In: JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY. - ISSN 1388-6150. - 71:1(2003), pp. 225-235.

Classical and Knudsen Thermogravimetry to check States and Displacements of Water in Food Systems

A. Schiraldi
Primo
;
D. Fessas
Ultimo
2003

Abstract

Water states and displacements can be investigated with thermogravimetry (TG) either in its classical or in the Knudsen version (where standard pans are replaced with Knudsen cells). The case of wheat flour dough is considered in various steps of bread making, namely, mixing, proofing, baking, staling. The split of DTG signals into various components (gaussian functions) support the assumption that the overall dough water is partitioned into various fractions. Few comments are devoted to water displacements during freezing.
Food; Thermogravimetry; Water
Settore CHIM/02 - Chimica Fisica
Article (author)
File in questo prodotto:
Non ci sono file associati a questo prodotto.
Pubblicazioni consigliate

Caricamento pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/177790
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 30
  • ???jsp.display-item.citation.isi??? 29
social impact