Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/59929
Type: Artigo de periódico
Title: Plasticization and antiplasticization by small molecules in brittle cellular food: TMDSC and mechanical properties
Author: Braga, ALM
Cunha, RL
Abstract: The plasticization/antiplasticization effect of low molecular weight diluents on the thermal and mechanical properties of bread toast was studied. Those phenomena can influence the quality of food products and therefore it was established a relationship between the loss of crispness and the material state (glass, glass transition, and rubber). Water plasticization showed that the crispy texture was lost during the glassy state. Bread toast was in the glassy state during the hardening effect caused by antiplasticization. The latter phenomenon was observed only for properties analyzed under large deformation, which supported the explanation of "hole-filling" mechanism by diluent molecules (water) during antiplasticization. Since temperature modulated differential scanning calorimeter (TMDSC) revealed a fat melting event at ambient temperature, it is possible that fat molecules may contribute to the antiplasticization of some physical properties.
Subject: plasticization
antiplasticization
mechanical properties
glass transition
TMDSC
bread toast
Country: EUA
Editor: Marcel Dekker Inc
Rights: fechado
Identifier DOI: 10.1081/JFP-120024170
Date Issue: 2004
Appears in Collections:Unicamp - Artigos e Outros Documentos

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