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Determination of glass transition temperature of ambient and cryogenically ground black pepper as influenced

Indian Agricultural Research Journals

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Title Determination of glass transition temperature of ambient and cryogenically ground black pepper as influenced
 
Creator S.Balasubramanian , R. Kumar , P. Roselin , S.N. Saxena , K.K. Singh
 
Subject Keywords: Ambient, Black pepper, Cryogenic, DSC, Glass transition temperature, Grinding
 
Description Glass transition temperature was determined for ambient (30°C) and cryogenically (-50°C) ground black pepperpowder with reference to various moisture content (2.82-18.2%, d.b.) and particle size (85-492 μm) using statethermograms of DSC. Glass transition temperatures (T ) were found decreased non-linearly from 139.8 to 97.1°C andg157.7°C to 91.3°C for ambient and cryogenically ground black pepper powder with respect to the increase in moisturecontent from and particle size at constant heating rate (10°C min ) profile. The difference of heat flow, peak point andtotal enthalpy of black pepper samples were also calculated.
 
Publisher Indian Society of Seed Spices (ISSS)
 
Date 2021-06-30
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://epubs.icar.org.in/index.php/IJSS/article/view/160633
10.56093/
 
Source International Journal of Seed Spices; Vol. 11 No. 1 (2021): International Journal of Seed Spices; 1-8
2278-8417
 
Language eng
 
Relation https://epubs.icar.org.in/index.php/IJSS/article/view/160633/57635
 
Rights Copyright (c) 2021 International Journal of Seed Spices
https://creativecommons.org/licenses/by-nc-sa/4.0