Representation of a system using an average glass transition temperature (Tg) value will become inadequate if the system is not sufficiently homogeneous in terms of physical structure and chemical composition. Many food systems are heterogeneous, and therefore an uneven distribution of Tg is expected. In this paper, the basis for determination of Tg using nuclear magnetic resonance techniques was discussed, and a magnetic resonance image (MRI) method was proposed to determine the spatial distribution of Tg of food systems. The Tg maps for the maltoxtrin and bread samples were obtained using this method, and shown in the paper.
|Original language||English (US)|
|Journal||Paper - American Society of Agricultural Engineers|
|State||Published - Dec 1 1997|
|Event||Proceedings of the 1997 ASAE Annual International Meeting. Part 1 (of 3) - Minneapolis, MN, USA|
Duration: Aug 10 1997 → Aug 14 1997