Chapter 32. Development of a Novel Phase Transition Measurement Device for Solid Food Materials: Thermal Mechanical Compression Test (TMCT)

  1. Dr. David S. Reid President3,
  2. Dr. Tanaboon Sajjaanantakul4,
  3. Dr. Peter J. Lillford5 and
  4. Dr. Sanguansri Charoenrein6
  1. Y. Liu1,
  2. P. Intipunya2,
  3. T. T. Truong2,
  4. W. Zhou1 and
  5. B. R. Bhandari2

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch32

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

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

  1. 3

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 4

    Kasetsart University, Thailand

  3. 5

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 6

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. 1

    Food Science & Technology Programme, National University of Singapore, Singapore

  2. 2

    School of Land, Crop and Food Sciences, University of Queensland, Brisbane, Australia

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

SEARCH

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