Measurement of glass-rubber transition temperature

of rice by thermal mechanical compression test

(TMCT)

Thuc T.T., Fukai S., Truong V., Bhandari B.
School of Land and Crop Food Sciences, University of Queensland, St Lucia, Australia; Nong Lam
University, Ho Chi Minh City, Viet Nam

Abstract: TMCT (Thermal Mechanical Compression Test) was applied to measure the Tg-r (glass-rubber
transition temperature) of rice flour and individual rice kernels at low moisture content (2.4-19.5% wet
basis). As expected, Tg-r decreased with increasing moisture content. The T g-r temperatures measured by
TMCT were comparable with those measured by DSC (Differential Scanning Calorimetry), TMA (Thermo-
mechanical Analysis), and DMTA (Dynamic Mechanical Thermal Analysis) as reported in the literature.
These results indicated that the TMCT technique could be applied to measure the glass-rubber transition of a
single grain of rice or the rice in powder form. The sensitivity of the test was observed higher for the rice
kernel than rice flour. TMCT technique has the advantage of usefulness and cost-effectiveness compared
with the other techniques.
Author Keywords: Glass transition temperature; Glass-rubber transition temperature; Rice; TMCT
Index Keywords: Dynamic mechanical thermal analysis; Glass transition temperature; Mechanical
compression tests; Moisture contents; Rice flour; Rice kernels; Rubber transition temperature; Single grains;
Thermo-mechanical analysis; Compression testing; Differential scanning calorimetry; Dynamic mechanical
analysis; Glass; Grain (agricultural product); Moisture; Moisture determination; Rubber; Superconducting
transition temperature; Thermoanalysis; Glass transition

Year: 2010
Source title: International Journal of Food Properties
Volume: 13
Issue: 1
Page : 176-183
Link: Scorpus Link
Correspondence Address: Bhandari, B.; School of Land, Crop and Food Sciences, University of Queensland,
Brisbane, QLD 4072, Australia; email: b.bhandari@uq.edu.au
ISSN: 10942912
CODEN: IJFPF
DOI: 10.1080/10942910802259135
Language of Original Document: English
Abbreviated Source Title: International Journal of Food Properties
Document Type: Article
Source: Scopus
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Thuc, T.T., School of Land and Crop Food Sciences, University of Queensland, St Lucia, Australia
Fukai, S., School of Land and Crop Food Sciences, University of Queensland, St Lucia, Australia
Truong, V., Nong Lam University, Ho Chi Minh City, Viet Nam
Bhandari, B., Nong Lam University, Ho Chi Minh City, Viet Nam
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