Chapter 32. Development of a Novel Phase Transition Measurement Device for Solid Food Materials: Thermal Mechanical Compression Test (TMCT)
- Dr. David S. Reid President3,
- Dr. Tanaboon Sajjaanantakul4,
- Dr. Peter J. Lillford5,
- Dr. Sanguansri Charoenrein6
Published Online: 14 MAY 2010
DOI: 10.1002/9780470958193.ch32
Copyright © 2010 Blackwell Publishing
Book Title
Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10
Additional Information
How to Cite
Liu, Y., Intipunya, P., Truong, T. T., Zhou, W. and Bhandari, B. R. (2010) Development of a Novel Phase Transition Measurement Device for Solid Food Materials: Thermal Mechanical Compression Test (TMCT), in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch32
Editor Information
- 3
Department of Food Science and Technology, University of California, Davis, California, USA
- 4
Kasetsart University, Thailand
- 5
Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK
- 6
Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
Publication History
- Published Online: 14 MAY 2010
- Published Print: 11 JUL 2010
ISBN Information
Print ISBN: 9780813812731
Online ISBN: 9780470958193
- Summary
- Chapter
- References
Keywords:
- novel phase transition measurement device - solid food materials development;
- TMCT - thermal mechanical compression test;
- TMCT - food particulate materials surface stickiness properties measurement;
- first-order phase transition - melting;
- TMCT design and setup - proportional integral derivative (PID) - control heating rate;
- TMCT operation protocol;
- TMCT applications - solid food materials phase transition measurement
Summary
This chapter contains sections titled:
Abstract
Introduction
Methodology
Applications
Conclusion
References