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.

Materazzi, S., De Angelis Curtis, S., Sagone, F., Quaglia, G., Bucarelli, F., Aquili, S., et al. (2005). Thermal analysis and food quality: The possibility to qualify the pasta processing. JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY, 80(2), 465-467 [10.1007/s10973-005-0678-6].

Thermal analysis and food quality: The possibility to qualify the pasta processing

PAOLESSE, ROBERTO;
2005-01-01

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.
2005
Pubblicato
Rilevanza internazionale
Articolo
Sì, ma tipo non specificato
Settore CHIM/07 - FONDAMENTI CHIMICI DELLE TECNOLOGIE
English
Con Impact Factor ISI
Coupled TG-FTIREGA; Food quality; Pasta; Processing; Spaghetti; TG
Materazzi, S., De Angelis Curtis, S., Sagone, F., Quaglia, G., Bucarelli, F., Aquili, S., et al. (2005). Thermal analysis and food quality: The possibility to qualify the pasta processing. JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY, 80(2), 465-467 [10.1007/s10973-005-0678-6].
Materazzi, S; De Angelis Curtis, S; Sagone, F; Quaglia, G; Bucarelli, F; Aquili, S; Paolesse, R; Vecchio, S; Curini, R; D'Ascenzo, G
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2108/33661
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