Development of a Novel Phase Transition Measurement Device for Solid Food Materials: Thermal Mechanical Compression Test (TMCT)

• المؤلفون الرئيسيون: Liu, Y., Intipunya, P., Truong, T.T., Zhou, W., Bhandari, B.R.
• مؤلفون آخرون: CHEMISTRY
• التنسيق: Others
• منشور في: 2014
• الموضوعات: First-order phase transition-melting; Novel phase transition measurement device-solid food materials development; TMCT applications-solid food materials phase transition measurement; TMCT design and setup-proportional integral derivative (PID)-control heating rate; TMCT operation protocol; TMCT-food particulate materials surface stickiness properties measurement; TMCT-thermal mechanical compression test
• الوصول للمادة أونلاين: http://scholarbank.nus.edu.sg/handle/10635/95528

10.1002/9780470958193.ch32