Authors:
S. Materazzi Dept. of Chemistry, University of Rome 'La Sapienza', Italy

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S. De Angelis Curtis Dept. of Chemistry, University of Rome 'La Sapienza', Italy

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F. Sagone Dept. of Chemistry, University of Rome 'La Sapienza', Italy

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G. B. Quaglia IRSAM Rome Italy

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F. M. Bucarelli IRSAM Rome Italy

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S. Aquili Dept. of Chemistry, University of Rome 'La Sapienza', Italy

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R. Paolesse Dept. of Chemical Sciences and Technologies, University of Rome 'Tor Vergata' Italy

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S. Vecchio Dept. of Chemical Engineering M. M. P. M., University of Rome 'La Sapienza' Italy

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R. Curini Dept. of Chemistry, University of Rome 'La Sapienza', Italy

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G. D'Ascenzo Dept. of Chemistry, University of Rome 'La Sapienza', Italy

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Summary 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.

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Journal of Thermal Analysis and Calorimetry
Language English
Size A4
Year of
Foundation
1969
Volumes
per Year
1
Issues
per Year
24
Founder Akadémiai Kiadó
Founder's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Publisher Akadémiai Kiadó
Springer Nature Switzerland AG
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
CH-6330 Cham, Switzerland Gewerbestrasse 11.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 1388-6150 (Print)
ISSN 1588-2926 (Online)

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