Influence of Annealing Temperature on T_g′ of Cooked Rice Stick Noodles

Figures & data

Figure 1 Flow chart for determining the glass transition temperature (T_g′).

Figure 2 State diagram of the binary aqueous system. (Modified from Ref. 25).

Figure 3 Influence of annealing onT_g′. (Modified from Ref. 24).

Figure 4 DSC thermograms of the cooked rice stick noodles during annealing at different temperature for 15 minutes before the determination of T_g′: (A) non – annealing, (B) −2°C, (C) −6°C (D) −8°C and (E) −10°C.

Figure 5 DSC thermograms of the cooked rice stick noodles during annealing at −2°C and −6°C (left and right, respectively) for 15 minutes before the determination of T_g′ : (A) heating from −60°C to annealing temperature at 10°C/min. and annealed for 15 minutes, (B) cooling to −60°C at 20°C/min., and (C) scanning from −60°C to 25°C at 5°C/min. to determine T_g′.