Factors influencing the calorimetric determination of glass transition temperature in foods: A case study using chicken and mutton

Journal of Food Engineering

Volumn 91, Issue 2, 2009, Pages 347-352

  Sunooj, K V ^a   Radhakrishna, K ^a   George, Johnsy ^a   Bawa, A S ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Annealing; Chicken; Differential scanning calorimetry; Glass transition; Thermo gravimetric analysis

Indexed keywords

ANNEALING; CALORIMETRY; DIFFERENTIAL SCANNING CALORIMETRY; DIGITAL CAMERAS; GLASS; GRAVIMETRIC ANALYSIS; HEATING; LASER INTERFEROMETRY; MEATS; MOISTURE; MOISTURE DETERMINATION; SUPERCONDUCTING TRANSITION TEMPERATURE; THERMOGRAVIMETRIC ANALYSIS;

ANNEALING TEMPERATURES; ANNEALING TIMES; CASE STUDIES; CHICKEN; COMPLEX FOOD SYSTEMS; DSC ANALYSIS; DSC SCANS; FOOD SYSTEMS; GLASS TRANSITION TEMPERATURES; INITIAL MOISTURE CONTENTS; MEAT SAMPLES; MOISTURE CONTENTS;

GLASS TRANSITION;

EID: 56349090946     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.09.014     Document Type: Article

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