Glass transition temperature mapping using magnetic resonance imaging

R. Roger Ruan, Zhenzhong Long, Kehua Chang, Paul Chen, Irwin A. Taub

Research output: Contribution to journalConference articlepeer-review

Abstract

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 languageEnglish (US)
JournalPaper - American Society of Agricultural Engineers
Volume3
StatePublished - Dec 1 1997
EventProceedings of the 1997 ASAE Annual International Meeting. Part 1 (of 3) - Minneapolis, MN, USA
Duration: Aug 10 1997Aug 14 1997

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