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Thermal analysis and food quality

The possibility to qualify the pasta processing

Journal of Thermal Analysis and Calorimetry
Authors: S. Materazzi, S. De Angelis Curtis, F. Sagone, G. B. Quaglia, F. M. Bucarelli, S. Aquili, R. Paolesse, S. Vecchio, R. Curini, and G. D'Ascenzo

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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