Applications of Thermal Mechanical Compression Tests in Food Powder Analysis

A new Thermal Mechanical Compression Test (TMCT) was applied for glass-rubber transition and melting analyses of food powders and crystals. The TMCT technique measures the phase change of a material based on mechanical changes during the transition. Whey, honey, and apple juice powders were analyzed for their glass-rubber transition temperatures. Sucrose and glucose monohydrate crystals were analyzed for their melting temperatures. The results were compared to the values obtained by conventional DSC and TMA techniques. The new TMCT technique provided the results that were very close to the conventional techniques. This technique can be an alternative to analyze glass-rubber transition of food, pharmaceutical, and chemical dry products.

Keywords:

• Stickiness
• Glass transition
• Mechanical test
• Melting
• Food powders
• Sucrose
• Glucose monohydrate

ACKNOWLEDGMENT

The sponsorship from Chiangmai University, Thailand, and The University of Queensland is gratefully acknowledged.

Notes

12. Boonyai, P. Development of Instrumental Techniques for Measurement of Stickiness of Solid Particulate Food Materials. Ph.D. Thesis, The University of Queensland, Brisbane, Australia 2005; 239 pp