Determination of glass transition temperature of ambient and cryogenically ground black pepper as influenced
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Authors
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S.Balasubramanian , R. Kumar , P. Roselin , S.N. Saxena , K.K. Singh
CAR-Central Institute of Agricultural Engineering Regional Centre, Coimbatore-641 007, Tamilnadu
Author
Keywords:
Keywords: Ambient, Black pepper, Cryogenic, DSC, Glass transition temperature, GrindingAbstract
Glass transition temperature was determined for ambient (30°C) and cryogenically (-50°C) ground black pepper
powder with reference to various moisture content (2.82-18.2%, d.b.) and particle size (85-492 μm) using state
thermograms of DSC. Glass transition temperatures (T ) were found decreased non-linearly from 139.8 to 97.1°C andg
157.7°C to 91.3°C for ambient and cryogenically ground black pepper powder with respect to the increase in moisture
content from and particle size at constant heating rate (10°C min ) profile. The difference of heat flow, peak point and
total enthalpy of black pepper samples were also calculated.
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