Akinbode A. Adedeji- Doctor of Philosophy
- Professor (Associate) at University of Kentucky
Akinbode A. Adedeji
- Doctor of Philosophy
- Professor (Associate) at University of Kentucky
Research and Teaching
About
169
Publications
81,272
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Introduction
Akinbode A. Adedeji currently works at the Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington KY USA. Akinbode does research in Food Process Engineering - heat and mass transfer application in food processing, extrusion technology for food, feed and fiber; and noninvasive methods [acoustic emission and hyperspectral imaging] application in food quality assessment and safety assurance (quality assurance engineering). Some of their current projects are 'Nondestructive classification of codling moth infested apple using hyperspectral imaging and acoustic emission methods', 'Proso millet valorization', 'Bourbon spent grain conversion to value-added products.'
Current institution
Additional affiliations
July 2020 - January 2021
Position
- Professor (Associate)
Description
- I teach the following courses every Fall: Senior Seminar Bioprocess Engineering Principles of Food Engineering
June 2011 - August 2011
Position
- PostDoc Position
Description
- Worked on validation of a novel freezing method using image processing. Co-advised graduate student.
June 2014 - June 2020
Position
- Professor (Assistant)
Description
- Alternative Grain Processing and Value-Addition - functional properties, extrusion; structure-function relationship in food, and effect on quality attributes and product development. Non-destructive testing of foods - hyperspectral imaging, acoustic emission coupled with machine learning approach for quality characterization and safety assurance. Mass and heat transfer processes in food conversion - frying process optimization; freezing applications.
Education
September 2005 - May 2010
August 1999 - September 2000
September 1990 - April 1997
Publications
Publications (169)
Food coatings are used to add value to deep-fat fried foods and to control heat and mass transfer during frying. They impart special characteristics such as crispiness and flavor to fried products while they also form a barrier to moisture and fat transfer during frying. Development of structure during frying plays an important role in defining the...
A study on batter formulation effect on microstructural and physicochemical properties of deep-fat fried chicken nuggets coating was carried out. Two flour (wheat and rice) mixes at 5 ratios (100:0, 70:30, 50:50, 30:70, and 0:100) and two carboxymethyl cellulose ratios (0 and 1%) were combined. Samples were fried at 180°C for four min. Fried sample...
The effect of processing conditions such as frying time and temperature, and batter formulation on pore development in deep-fat fried chicken nuggets coatings were studied using helium pycnometer method. Chicken nuggets with preformed and laboratory prepared batter coatings were fried at temperatures between 170 and 190 °C for a time range between...
The objective of this study was to characterise the pore properties of deep-fat-fried chicken nuggets coating under different processing conditions namely frying temperatures (170, 180 and 190 °C) and time (0–240 s) using porosimetry technique. Porosity range obtained was between 39.93 and 68.99%. Porosity of the freeze-dried samples decreased with...
The objective of this study was to evaluate the effect of microwave precooking on mass transfer during deep-fat frying of chicken nuggets. The effect of microwave power level, frying temperature and time on mass transfer in the breading coating and the core parts were determined. The results showed an interaction effect of these processing conditio...
There is a pressing need to produce novel food ingredients from sustainable sources to support a growing population. Filamentous fungi can be readily cultivated from low-cost agricultural byproducts to produce functional proteins for food biomanufacturing of structured products. However, there is a lack of scientific knowledge on the gelling charac...
Food aid commodities are essential food items in global food aid programming. Some are primarily made from an extrusion of corn and soybeans. However, there are concerns about the genetically modified organisms (GMOs) of some of these grains. Hence, there is a need for alternatives to grains, like sorghum, which is not GMO. It is critical to ensure...
Technoeconomic Analysis and Environmental Impact of Expanded Cereals Made from Corn Flour and Spent Grain from Bourbon Production.
This study evaluated the refinement of sorghum, corn, and cowpea grains using the processing steps and equipment originally designed for wheat milling that consists of a conventional gradual reduction system. The need to mill these grains resulted from a desire to produce alternative ingredients for developing new fortified blended extruded foods u...
The Impact of Bourbon Distillers’ Spent Grain (DSG-B) on the rheological and physical properties of fortified cornbread
![A schematic diagram of the hyperspectral imaging system [31].](publication/380099787/figure/fig1/AS:11431281424512652@1746528987136/A-schematic-diagram-of-the-hyperspectral-imaging-system-31_Q320.jpg)
Millet is a small-seeded cereal crop with big potential. There are many different cultivars of proso millet (Panicum miliaceum L.) with different characteristics, bringing forth the issue of sorting which are important for growers, processors, and consumers. Current methods of grain cultivar detection and classification are subjective, destructive,...
Augmented Reality (AR) is revolutionizing technology that has found applications in food quality and safety assessment as related to addressing challenges in traditional methods that often lack real-time precision, impacting food. This review explores AR's components, applications, and impacts on real-time food quality inspection, sensory evaluatio...
Highlights
Codling moth responds differently to low temperature conditions during the supply chain.
The length of storage and temperature determine the sensitivity of the codling moth to detection.
Hyperspectral imaging sensor detectability of codling moth increased with temperature.
Abstract. Different conditions during cold storage of codling mo...
![Schematic diagram of FTIR spectrometer [57].](publication/379276646/figure/fig2/AS:11431281424444166@1746528846885/Schematic-diagram-of-FTIR-spectrometer-57_Q320.jpg)
![The mean FTIR spectra of four common flour samples [37].](publication/379276646/figure/fig3/AS:11431281424482576@1746528847314/The-mean-FTIR-spectra-of-four-common-flour-samples-37_Q320.jpg)
Reaction to food allergens is on the increase and so is the attending cost on consumers, the food industry, and society at large. According to FDA, the “big-eight” allergens found in foods include wheat (gluten), peanuts, egg, shellfish, milk, tree nuts, fish, and soybeans. Sesame was added to the list in 2023, making the target allergen list nine...
Rheological and Physical Characterization of Batter and Cornbread Made from Bourbon Distillers' Spent Grain and Corn Meal
This study examined the effects of extrusion conditions of Feed moisture (FM) (14 – 25% wb) and Screw speed (SS) (250 – 350 rpm) at constant barrel temperature of 100oC on some chemical composition and functional properties of thermo-extrudates from three sesame varieties (Bogoro, E8, and Ex-Sudan), using central composite rotatable design on water...
Thermomechanical and Rheological Properties of Distillers’ Spent Grain (DSG-B) from Bourbon Production.
Gluten-free foods continue to be a hot topic and trend in the food market because more people are being diagnosed with gluten intolerance. Whey is a by- or co-product of the dairy industry and is considered a waste stream. In this study, whey protein concentrate (WPC), one of the whey products, was added at 8, 9, 10, 11 and 12% levels to sorghum an...
In this study, Fourier-transform infrared (FTIR) spectroscopy coupled with machine learning (ML) approaches were applied to detect and quantify wheat flour (WF) contamination in gluten-free cornbread. Samples of corn flour (CF) were contaminated with WF in the range of 0–10% with a 0.5% increment. The flour samples were baked into bread using basic...
![Schematic diagram of the hyperspectral imaging system [7].](publication/370907485/figure/fig1/AS:11431281319347057@1742589713072/Schematic-diagram-of-the-hyperspectral-imaging-system-7_Q320.jpg)
The demand for high-quality apples remains strong throughout the year, as they are one of the top three most popular fruits globally. However, the apple industry faces challenges in monitoring and managing postharvest losses due to invasive pests during long-term storage. In this study, the effect of codling moth (CM) (Cydia pomonella [Linnaeus, 17...
This study determined the 3D structure of glutelin type-B 5-like (GTB) protein from proso millet using homology modeling and investigated the effects of simulated temperature and static electric field on its secondary structures, solvent accessibility surface area (SASA), the radius of gyration (Rg), root mean square deviation (RMSD), and total dip...
![A schematic of the hyperspectral imaging (HSI) system [4].](publication/369931053/figure/fig2/AS:11431281319130464@1742589475828/A-schematic-of-the-hyperspectral-imaging-HSI-system-4_Q320.jpg)
Codling moth (CM) is a major apple pest. Current manual method of detection is not very effective. The development of nondestructive monitoring and detection methods has the potential to reduce postharvest losses from CM infestation. Previous work from our group demonstrated the effectiveness of hyperspectral imaging (HSI) and acoustic methods as s...
Highlights
Distillers spent grain (DSG) constitutes a major disposal problem for the bourbon industry.
The impact of DSG particle size and addition level on the quality attributes of extruded products was evaluated.
Particle size and addition level modulated the extrusion of DSG-proso millet-based extrudate.
Some quality of extrudates with up to 10...
Millets are small-seeded crops which have been well adopted globally owing to their high concentration of macro and micronutrients such as protein, dietary fibre, essential fatty acids, minerals and vitamins. Considering their climate resilience and potential role in nutritional and health security, the year 2023 has been declared as ‘International...
The need to develop nondestructive techniques in the Agrifood industry is becoming more apparent because of the increasing difficulty of securing labor, the increased innovation around artificial intelligence (AI), sensor technology and machine learning, the efficiency of the system, less risk, reduced cost on the long term, and the reliability of...
Codling moth (CM) (Cydia pomonella L.) is the most destructive pest for apples, causing large economic losses when not properly mitigated. Efficient detection methods can limit the spread of this pest in the apple supply chain. Nondestructive methods have several advantages over the current methods in that they can be applied to every apple (or a m...
The effect of a high-power ultrasound (50, 75, and 100% amplitude) of 29.29, 38.08, and 52.72 W power levels on selected physicochemical, functional, and in vitro digestibility of two proso millet protein fractions (prolamin and glutelin) for 5 and 10 min was investigated. The protein was extracted from two proso millet cultivar (dawn and Plateau)....
Background
The global community has battled the spread of SAR-CoV-2 for almost 2 years, and the projection is that the virus may be recurrent like the seasonal flu. The SARS-CoV-2 pandemic disrupted activities within the food supply chain that cost billions of dollars globally. This has heightened concerns about fomite spread of the virus through s...
Molecular dynamic (MD) simulation provides an insight into the behavior of a protein
under applied processing at the molecular level. The behavior of glutelin type-B 5-like
protein, a type of glutelin protein from proso millet was studied, in solution under
different temperatures (300, 350, and 400 K) and pressure (1 bar, 3 kbar, and 6 kbar)
levels...
Millet is a small-seeded cereal crop with big potential and remarkable characteristics such as high drought resistance, short growing time, low water footprint, and the ability to grow in acidic soil. There is a need to develop nondestructive methods for differentiation and evaluation of the quality attributes of different of proso millet cultivars...
Several under-utilized tropical fruits have exceptional micronutrients and phytochemical composition with the potential to contribute to the nutrition of people and also enhance food security. This study was carried out to evaluate the quality attributes and storage stability of juice blends of baobab (Adansonia digitata), pineapple (Ananas comosus...
First South Eastern Conference (SEC) of Agrology practitioners on AI
South Eastern Conference (SEC) of Agrology practitioners conference on AI held at Auburn University from March 9 - 11, 2022
Highlights
Significant amounts of waste are produced along the agri-food supply chain.
The impact of these agri-food wastes on the environment is very costly.
Current solutions to reduce waste include upcycling and improved food labeling.
Future goals include improving the cost-effectiveness of solutions.
Abstract . As the human population edges c...
Codling moth (CM) (Cydia pomonella L.), a devastating pest, creates a serious issue for apple production and marketing in apple-producing countries. Therefore, effective nondestructive early detection of external and internal defects in CM-infested apples could remarkably prevent postharvest losses and improve the quality of the final product. In t...
Abstract: Codling moth (CM) (Cydia pomonella L.), a devastating pest, creates a serious issue for apple production and marketing in apple-producing countries. Therefore, effective nondestructive early detection of external and internal defects in CM-infested apples could remarkably prevent postharvest losses and improve the quality of the final pro...
Meat products are popular foods and there is a need for cost-effective technologies for rapid quality assessment. In this study, RGB color imaging coupled with machine learning algorithms were investigated to detect plant and animal adulterants with ratios of from 1-50% in minced meat. First, samples were classified as either pure or adulterated, t...
Food and drink is the largest manufacturing sector worldwide and has significant environmental impact in terms of resource use, emissions, and waste. However, food and drink manufacturers are restricted in addressing these issues due to the tight profit margins they operate within. The advances of two industrial digital technologies, sensors and ma...
Novel starch sources with unique functionality and physicochemical properties are being sought by the industry to reduce the pressure on conventional sources of starch such as corn which are currently experiencing competing uses. Bambara groundnut is a starchy grain that can be potentially used as an alternative source of starch for various industr...
Millet is a unique grain because it contains more proteins than most common grains like corn and wheat. Its storage proteins possess unique properties that determine their applications. Glutelin proteins are the second largest food storage proteins in proso millet, and they make up the bulk of the amino acid in Millet Protein Concentrate (MPC). How...
Meat is one of the most consumed agro‐products because it contains proteins, minerals, and essential vitamins, all of which play critical roles in the human diet and health. Meat is a perishable food product because of its high moisture content, and as such there are concerns about its quality, stability, and safety. There are two widely used metho...
Codling moth (CM) is the most devastating global pest of apples with a huge potential impact on the post-harvest quality and yield of the product. Due to the small size of its larvae and potentially hidden behavior, simple visual inspection is ill-suited for accurate infestation detection. The characteristic vibro-acoustic signals of multiple behav...
The study aimed to formulate a high protein base as a dysphagia food and investigate the possibility of textural modification by applying microwave treatments. The formulated mixture contained 41.7% pea protein (dry basis), which exhibited shear thinning behavior. The application of microwave processing at 300 W, 500 W, and 700 W for 60 s, 120 s, a...
The market trend towards plant‐based protein has seen a significant increase in the last decade. This trend has been projected to continue in the coming years because of the strong factors of sustainability and less environmental impact associated with the production of plant‐based protein compared to animal, aside from other beneficial health clai...
This study developed a mathematical model following the fundamental principles of mass transfer for the simulation of the oil and moisture content change during the Deep-Fat Frying of plantain (ipekere) chip. The explicit Finite Difference Technique (FDT) was used to conduct a numerical solution to the consequential governing equation (partial diff...
Imaging technique or computer vision (CV) technology has received huge attention as a rapid and non-destructive technique throughout the world for measuring quality attributes of agricultural products including meat and meat products. This study was conducted to test the ability of CV technology to predict the quality attributes of beef. Images wer...
![The components of a push-broom hyperspectral imaging system [10].](publication/342929825/figure/fig1/AS:11431281424662846@1746532928527/The-components-of-a-push-broom-hyperspectral-imaging-system-10_Q320.jpg)
![The layout of an X-ray quarantine scanning system [23].](publication/342929825/figure/fig4/AS:11431281424642844@1746532930340/The-layout-of-an-X-ray-quarantine-scanning-system-23_Q320.jpg)
In the last two decades, food scientists have attempted to develop new technologies that can improve the detection of insect infestation in fruits and vegetables under postharvest conditions using a multitude of non-destructive technologies. While consumers’ expectations for higher nutritive and sensorial value of fresh produce has increased over t...
Several deep eutectic solvents (DESs) have been demonstrated to be highly effective for lignocellulosic biomass pretreatment, combining the advantages of simple synthesis, relatively low chemical cost and better biocompatibility as compared to certain ionic liquids. However, low biomass loading reported in literature hinders its practical use. In t...
The effectiveness of hyperspectral imaging (400–1000 nm) was proved as a nondestructive method to detect, classify, and quantify plant- and animal-based adulterants in minced beef and pork. Machine learning techniques were implemented to build classification and prediction models. Samples were first classified into adulterated (1 class) or pure (5...
Kentucky’s distillers produce 95% of the world’s bourbon. The main by-product of bourbon production, distiller’s spent grain (DSG), is high in insoluble fiber, and protein, making it an attractive option as a health-promoting functional ingredient in food production. This study utilized proso millet as the base grain for the production of a high fi...
The population of Americans suffering from celiac, gluten intolerance and wheat allergy is 1 in every 14 people. Also, many are choosing gluten free (GF) diet nowadays because of the perception that it is a healthier option for them. Therefore, in the last decade, the GF market in the US and all over the world has seen significant growth. Globally,...
Teaching food engineering to food science majors has a reputation for being difficult in terms of the students’ perception that the course is “too difficult” because it is heavy in mathematics and physics, the amount of effort required by the instructor to help the students succeed, and the students’ performance. This is a common issue that has bee...
The understanding of the protein structure-function relationship is very important to the study of protein chemistry. In this research, the physicochemical, functional, and structural properties of the storage protein fractions from two defatted proso millet cultivars (Dawn and Plateau) were determined and reported. The results show that the protei...
The understanding of the protein structure-function relationship is very important to the study of protein chemistry. In this research, the physicochemical, functional, and structural properties of the storage protein fractions from two defatted proso millet cultivars (Dawn and Plateau) were determined and reported. The results show that protein re...
Gluten-free (GF) foods have gained momentum with consumers due to an increase in incidence and awareness of gluten sensitivity and intolerance. Millet is a GF grain with nutritive qualities comparable to other cereals. However, it was not clear how millet-based GF products would be accepted, leading to the goal of this research, which was to evalua...
Starch needs to be modified for stability and better functionality if they are to be used for certain food preparation such as custard powder, jelly, baby food, glucose, thickening agent and confectioneries. The aim of this study was to characterize the physicochemical and functional properties of modified cassava (Manihot esculenta) starch to expl...
The purpose of the study was to understand the mechanism of microstructural changes in vegetable based meat analogs coated with different batter formulations. A meat analog (substrate) was developed by using vegetable proteins, coated with batters formulated from different combinations of wheat and rice flours, pre‐dried at various durations, and s...
Sweet potato is a unique food crop because it is an excellent source of some essential micronutrients like pro-vitamin A and beta-carotene. Par fried frozen sweet potato products quality are impacted by several factors that have not been well researched like the freezing rate and surface modification. In this study, our objective was to evaluate th...
Sweet potato is a unique food crop because it is an excellent source of some essential micronutrients like pro-vitamin A and beta-carotene. Par fried frozen sweet potato products quality are impacted by several factors that have not been well researched like the freezing rate and surface modification. In this study, our objective was to evaluate th...
Evaluation of food aid products such as Corn Soy Blend (CSB) suggest that higher nutrient dense weaning foods are needed. CSB at 20% solids was suggested, but is too thick for weaning use. This research examines if high or low pressure extrusion or a change from corn to sorghum could reduce viscosity without major sensory changes compared to CSB, a...
In this study, model was developed to predict moisture loss and oil uptake during deep-fat frying of plantain (dodo). Plantain samples were sliced and fried at different frying temperatures (150, 160, 170, 180 and 190 °C) in a deep fryer for periods varying from 2 to 4 min. Moisture and fat analyses were determined based on the AOAC standard method...
Beer and bourbon production has a major impact on Kentucky’s local economy. Kentucky produces 95% of the world’s bourbon, and also supports a growing local craft beer industry. Beer and bourbon are brewed using a mixture of cereal grains namely, corn, malted barley, rye, wheat, etc. Brewing and distilling lead to production of significant amount of...
Many farm-harvested or market-purchased fresh fruits and vegetables are consumed fresh or frozen, with little to none utilized as dry products; in general, dried fruits and vegetables are purchased directly from the market whenever needed. With the wide availability of tabletop kitchen equipment for fruit and vegetable processing (mechanical cutter...
There is a renewed interest in using millet for food applications in the US because of the competition
for other common grains like wheat and corn, the increasing Asian and African population who are seeking these products and the fact that millet mostly grown in the US is none GMO. Millet is a small seed (smaller than wheat or rice) grain that has...
Global demand for nutritious gluten free foods has increased over the last decade due to an increased awareness of gluten intolerance. Millet is a hardy, quick maturing and gluten free cereal. Proso millet, the variety that is mostly grown in the US has a good nutritional profile comparable to wheat, rice, and corn; although it does not enjoy the s...
High pressure (HP) processing was applied to goat semimembranosus (SM) and biceps femoris (BF) muscles in this research. HP treatment was applied at 150, 200, 250 and 300 MPa at a temperature of 35℃ for 120 seconds. Drip loss in pre-rigor SM and BF muscles was low and significantly less in post-rigor muscles, and the increased marginally as the mag...
Defatted flour from two proso millet cultivars were extracted into their corresponding protein fractions (albumin, globulin, prolamin, prolamin-like, glutelin and glutelin-like fractions) according to Osborne characterization, followed by trichloroacetic acid (TCA)/acetone precipitation. Following extraction, the in-vitro digestibility and some phy...
Microwave (MW) heating was applied as a tenderization method to goat meat semimembranosus (SM) and biceps femoris (BF) muscles. Different MW heating power levels including 200, 500 and 800 wattages were used. All samples were heated till the meat internal temperature (cold point) reached 70℃. There was significant effect (P<0.05) of rigor mortis an...
Carrot has a relatively high content of Vitamin C and it is a major source of natural carotenoids. However, carrot has a short shelf-life and is better consumed fresh. A quick assessment of its quality attributes is important to preserving its freshness. The objective of this study was to apply Vis-NIR spectroscopy to noninvasively assess and predi...
Evaluation of postharvest properties of nine proso millet cultivars was carried out to obtain their physical and engineering properties which are useful for designing appropriate systems for process operations such as sorting, drying, heating, cooling, and milling. Nine cultivars of proso millet, which comprise of waxy and non-waxy types, namely Co...
Incident of codling moth (CM) (Cydia pomonella L.) infestation in apples has been a major concern in North America for decades. CM larvae bores deep into the fruit naturally, making it unmarketable. An effective noninvasive method to detect larvae infested apples is necessary to ensure that apples are CM free in post-harvest processing. In this stu...
Use of distillers dried grain with solubles from sorghum (sDDGS) was studied with respect to processing and physicochemical quality of shrimp feed, followed by growth trials with Litopenaeus vannamei (Pacific white shrimp). Shrimp diets with 0%, 10%, 20%, 30% and 40% sDDGS inclusion, as a replacement for soybean meal, were produced using extrusion...
This objective of this study was to evaluate the kinetics of mass transfer, microstructural development, the impact of freezing method (Unfrozen, -18ºC, -82ºC and N2) and storage (0 - 4 months) on the quality of finish-fried parfried-frozen potato strips. Frying parfried potato between 170 - 190°C showed significant (P<0.05) effect on fat uptake. U...
pH is the scientific scale for measuring how acidic or basic a substance is when it is dissolved in water. The pH scale runs from 0 to 14. A measurement of 0 means the substance is very acidic; 7 means it is neither acidic nor basic but right in the middle like plain water (neutral); and 14 means it is very basic. If you are producing a food produc...
Gluten free foods have gained momentum with consumers due to an increase in incidence and awareness of gluten sensitivity and intolerance. Millet is a gluten free grain with nutritive qualities comparable to the major grains wheat, rice and corn. Millet can be used as an alternative to grains containing gluten (i.e. wheat, rye, and barley). However...
Ultrasound-Assisted Enzymatic Transesterification of Waste Cooking Oil Excessive use of fossil fuels is now widely recognized as unsustainable because of depleting supplies and the accumulation of carbon dioxide in the atmosphere which provokes serious climate change. Compared to conventional diesel, biodiesel contains a higher level of oxygen but...
Carrot is a root crop that has relatively high content of vitamin C and carotenoids. Carrot is usually consumed fresh, juiced or cooked. It is also a major source of industrial natural carotenoids, a precursor to vitamin A. Rapid determination of quality parameters indeed helps process engineers and storage managers to track the condition of root c...
Increase in global population and the demand for newer sources of protein for addressing nutritional challenges of children and other vulnerable groups especially in developing countries placed the use of insects as protein source on the spotlight. Millet, a lesser used cereal in human nutrition, was formulated into a ready-to-eat expanded snack us...
The evidence that gluten sensitivity is one of the increasing food intolerances is driving an increasing demand for gluten-free foods. However, gluten is a structure building protein essential for optimum dough development. Therefore, obtaining high-quality gluten-free bread (GFB) is a technological challenge. Millet grain has the potential to serv...
Wheat is the most common grain in the temperate region. Modifying its constituent through food processing improves its functionality and nutrient access. In this study, the combined effect of germination, extrusion and baking on physicochemical properties and nutritional qualities of extrudates and tortilla from wheat was evaluated. Results showed...
There is a growing demand for developing effective nondestructive quality assessment methods with quick response, high accuracy, and low cost for fresh fruits. In this study, hyperspectral reflectance imaging (400–1,000 nm) and acoustic tests were applied on apple fruit ‘GoldRush’ (total number, n = 180) to predict the fruit firmness, total soluble...
Questions
Questions (2)
In differential scanning calorimetry (DSC) analysis for degree of gelatinization determination, the sample is usually hydrated to ratio 2 to 1. That is 2 of water to 1 of solid. However, when you input the data into the software for analysis, most scientists include the total mass (solid and water). The peak integration of the thermogram is done to show specific enthalpy in J/g. Should the heat flow during gelatinization shown with a peak be considered as a function of the solid mass alone or it should include the mass of the solid and water?
