Classical and Knudsen thermogravimetry to check states and displacements of water in food systems

被引：28
作者：
Schiraldi, A [1 ]
Fessas, D [1 ]
机构：
[1] Univ Milan, diSTAM, I-20122 Milan, Italy
来源：
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY | 2003年 / 71卷 / 01期
关键词：
food; thermogravimetry; water;
D O I：
10.1023/A:1022290922801
中图分类号：
O414.1 [热力学];
学科分类号：
摘要：
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.
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页码：225 / 235
页数：11
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