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1

Effect of moisture and temperature of garlic on its specific heat

100%
Kramkowski R., Kaminski E., Serowik M.
Electronic Journal of Polish Agricultural Universities. Series Agricultural Engineering
|
2001
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tom 04
|
nr 2
The method of Differential Scanning Calorimetry (DSC) was used for determination of the garlic specific heat. The measurements were carried out in the range of material moisture from 17 to 87% and in the temperatures from 283 to 333 K (10-60°C). The analysis of measurement results, aided with the methods of mathematical statistics, summarises the complex behaviour of the change in specific heat versus moistening of garlic and its temperature, and compares it with reference data.
2

DSC thermograms of melting and crystallization as a “fingerprint” in the evaluation of the authenticity of butter

84%
Tomaszewska-Gras J., Kijowski J.
Polish Journal of Food and Nutrition Sciences
|
2011
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tom 61
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nr Suppl.1
3

Characterisation of garlic freeze drying with the use of differential scanning calorimetry

84%
Kramkowski R., Kaminski E., Serowik M.
Electronic Journal of Polish Agricultural Universities. Series Agricultural Engineering
|
2001
|
tom 04
|
nr 2
Differential Scanning Calorimetry Method (DSC) was used for determining the parameters of garlic freeze drying process. Garlic with moisture content ranging from 17 to 87% in temperatures from -28 to 5°C (245-278 K) was investigated. The transitions, including change of water into ice (crystallization) and condensed inter-crystalline solution into amorphous solid, were considered. The melting point of ice crystallites Tm and glass transition temperature Tg' were read out from the registered thermographs. Critical moisture of garlic, determining the onset of forced drying stage, was estimated.
4
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Thermal analytical characteristics by TGA-DTA-DSC analysis of Carica papaya leaves from Kachchh

67%
Ram V. R., Ram P. N., Khatri T. T., Vyas S. J., Dave P. N.
International Letters of Natural Sciences
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2014
|
tom 21
An experimental study on Carica papaya leaves was carried out in Thermo gravimetric analyzer (TGA), Differential Thermal Analyzer (DTA) and Differential Scanning Calorimetric (DSC) analyzer to investigate the effects of reaction atmosphere on thermal chemical characteristics. Experimental results show that In DSC curve, Endothermic peak at 101 °C is attributed to dehydration/Water loss from surface and pores of the powder sample. Step at 215 °C is associated with second order phase transition such as Glass Transition and it should be further confirmed in second heating (During heat- cool- heat cycle). Endothermic peak at 336 °C is associated protease thermal decomposition /Beta Cyclodextrin breakdown. In the TGA Curve, The initial 4 % weight loss is due to water loss from surface/pores of powder sample. Second weight loss between 200-450 °C is associated to degradation of cellulose and hemicellulose.
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