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|Type:||Artigo de periódico|
|Title:||Plasticization and antiplasticization by small molecules in brittle cellular food: TMDSC and mechanical properties|
|Abstract:||The plasticization/antiplasticization effect of low molecular weight diluents on the thermal and mechanical properties of bread toast was studied. Those phenomena can influence the quality of food products and therefore it was established a relationship between the loss of crispness and the material state (glass, glass transition, and rubber). Water plasticization showed that the crispy texture was lost during the glassy state. Bread toast was in the glassy state during the hardening effect caused by antiplasticization. The latter phenomenon was observed only for properties analyzed under large deformation, which supported the explanation of "hole-filling" mechanism by diluent molecules (water) during antiplasticization. Since temperature modulated differential scanning calorimeter (TMDSC) revealed a fat melting event at ambient temperature, it is possible that fat molecules may contribute to the antiplasticization of some physical properties.|
|Editor:||Marcel Dekker Inc|
|Citation:||International Journal Of Food Properties. Marcel Dekker Inc, v. 7, n. 1, n. 105, n. 120, 2004.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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