Measurement of Glass-Rubber Transition Temperature of Rice by Thermal Mechanical Compression Test (TMCT)

Figures & data

Figure 1 Illustration of Thermal Mechanical Compression Test system.

Figure 2 TMCT curve and the temperature line obtained in TA.XTplus at a heating rate of 30 ˚C/min.

Figure 3 Estimation of glass-rubber transition temperature from a TMCT curve.

Figure 4 TMCT curves of rice flour at selected moisture contents (wet basis).

Figure 5 T _g-r as a function of moisture content (the curve is the Gordon and Taylor equation fit).

Table 1 Published data on T_g of rice as compared to T _g-r measured in this study

Moisture content	Samples	Method	Tg /T g-r (°C)	Reference
12–16%	Milled rice	DSC	≈ 50.0	[16]cited by Cnossen et al.[1]
	Rice flour	TMCT	41.6–56.7	This study
14.4%wb	Brown rice kernel	TMA	45.0	[8]
	Rice flour	TMCT	47.7	This study
16.3%wb	Brown rice kernel	DMTA	45.0	[9]
	Brown rice sections*	DSC	45.1	[17]
	Rice flour	TMCT	40.38	This study
DSC: differential scanning calorimetry; TMA: thermomechanical analysis; DMTA: dynamic mechanical thermal analysis; and *brown rice sections: brown rice kernel was cross-sectioned into three or four sections.

Figure 6 TMCT curves of individual rice kernels at different moisture contents.

Figure 7 Mechanical behavior of both rice kernel and rice flour plotted at the same moisture contents. RK: Rice kernel; RF: Rice flour.

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