The dielectric thermal analysis

1981 ◽  
Vol 104 (6) ◽  
pp. 763-767 ◽  
Author(s):  
Frigyes Egerer
Keyword(s):  
Thermal Analysis ◽  
Dielectric Thermal Analysis

Human cytokines characterized by dielectric thermal analysis, thermogravimetry, and differential scanning calorimetry

2012 ◽  
Vol 111 (3) ◽  
pp. 1707-1716 ◽  
Author(s):  
Salaam Saleh ◽  
Druthiman Reddy Mantheni ◽  
Manik Pavan Kumar Maheswaram ◽  
Susan Moreno-Molek ◽  
Tobili Sam-Yellowe ◽  
...  
Keyword(s):  
Thermal Analysis ◽  
Differential Scanning Calorimetry ◽  
Scanning Calorimetry ◽  
Dielectric Thermal Analysis ◽  
Human Cytokines

Solid- and liquid-state studies of a wide range of chemicals by isothermal and scanning dielectric thermal analysis

2013 ◽  
Vol 115 (3) ◽  
pp. 2253-2260 ◽  
Author(s):  
Dhruthiman R. Mantheni ◽  
M. P. K. Maheswaram ◽  
Rajgopal Munigeti ◽  
Indika Perera ◽  
Alan Riga ◽  
...  
Keyword(s):  
Thermal Analysis ◽  
Liquid State ◽  
Wide Range ◽  
Dielectric Thermal Analysis

Monitoring the Epoxy Curing by the Dielectric Thermal Analysis Method

2004 ◽  
Vol 14 (2) ◽  
pp. 1173-1176 ◽  
Author(s):  
C.Y. Shigue ◽  
R.G.S. dosSantos ◽  
C.A. Baldan ◽  
E. Ruppert-Filho
Keyword(s):  
Thermal Analysis ◽  
Analysis Method ◽  
Thermal Analysis Method ◽  
Epoxy Curing ◽  
Dielectric Thermal Analysis

scholarly journals Starch behaviour in potato at temperatures close to cellular membrane breakdown

2018 ◽  
Vol 32 (3) ◽  
pp. 379-385 ◽  
Author(s):  
Jiří Blahovec ◽  
Pavel Kouřím
Keyword(s):  
Thermal Analysis ◽  
Relative Humidity ◽  
Water Availability ◽  
Cellular Membrane ◽  
Mechanical Analysis ◽  
Heating Rates ◽  
Temperature Range ◽  
Membrane Breakdown ◽  
Dielectric Thermal Analysis ◽  
Temperature Scanning

Abstract A combined thermal analysis (including a dynamic mechanical analysis and a dielectric thermal analysis) was applied to the cortex tissues of long-stored potatoes in the temperature range of 30-90°C, with the constant air relative humidity of 90%. Two heating rates, i.e. 1°C min−1 and 0.5°C min−1, were used for temperature scanning. The obtained results were found to differ in the inspected temperature range, indicating either a different mode of drying or differences in the starch gelatinization mechanism, the latter being usually controlled by water availability in contact with starch in both tests. The observed results indicate new possibilities in the cooking strategies that are usually applied to potatoes.

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