Thermogravimetry (TG) and derivative thermogravimetry (DTG) are proposed as a fast and sensitive tool to discriminate the industrial processing of spaghetti pasta by focusing the attention on the thermal profiles of the structured water release. Thirteen different name-brand and store-brand kinds of spaghetti pasta were analysed. The results show different profiles according to the drying procedures. By on-line coupling a FTIR spectrometer to the thermobalance, the evolved gas analysis (EGA) allowed to confirm the water releasing step.
THERMAL ANALYSIS AND FOOD QUALITY: The possibility to qualify the pasta processing / Materazzi, Stefano; DE ANGELIS CURTIS, Simonetta Carla Benedett; Sagone, francesco rosario; G. B., Quaglia; F. M., Bucarelli; S., Aquili; R., Paolesse; VECCHIO CIPRIOTI, Stefano; Curini, Roberta; D'Ascenzo, Giuseppe. - In: JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY. - ISSN 1388-6150. - STAMPA. - 80:(2005), pp. 465-467. [10.1007/s10973-005-0678-6]
THERMAL ANALYSIS AND FOOD QUALITY: The possibility to qualify the pasta processing
MATERAZZI, Stefano;DE ANGELIS CURTIS, Simonetta Carla Benedett;SAGONE, francesco rosario;VECCHIO CIPRIOTI, Stefano;CURINI, Roberta;D'ASCENZO, Giuseppe
2005
Abstract
Thermogravimetry (TG) and derivative thermogravimetry (DTG) are proposed as a fast and sensitive tool to discriminate the industrial processing of spaghetti pasta by focusing the attention on the thermal profiles of the structured water release. Thirteen different name-brand and store-brand kinds of spaghetti pasta were analysed. The results show different profiles according to the drying procedures. By on-line coupling a FTIR spectrometer to the thermobalance, the evolved gas analysis (EGA) allowed to confirm the water releasing step.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
