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This study utilizes a multidisciplinary approach, combining simulation experiments, thermal expansion analysis, XRD, SEM, and physical property assessments to investigate the firing temperature in illitic-kaolinitic porcelain. Our findings indicate that the accuracy of the thermal expansion method depends on both the actual firing temperature and dwell time. When dwell time is uncertain, the method provides a range of possible actual firing temperatures, differing by approximately 100 °C. Remarkably, as the porcelain body nears full vitrification, the determined firing temperature tends to be notably higher. A critical analysis of previous research suggests potential overestimation of ancient kiln temperatures. Additionally, our study highlights the usefulness of bulk density, water absorption, porosity, and mullite content in determining dwell time. Overall, our research offers new insights into ancient porcelain firing processes. [ABSTRACT FROM AUTHOR]

Summary: In frozen part‐baked bread technology, starch is influenced by various processing factors. This study aimed to investigate the effect of part‐baking time, freezing rate and frozen storage time on pasting, thermal and structural properties of part‐baked bread. Wheat dough was part‐baked for 0, 3 or 6 min and frozen at −20 °C using two freezing rates: slow (0.15 °C min−1) or fast (1.45 °C min−1). Next, samples were stored in frozen conditions for 56 days and analysed every 14 days for starch damage, pasting properties, thermal and X‐ray analysis. The level of damaged starch increased with 3 min (69.3%), and 6 min (88.8%) of part‐baking time for both freezing rates compared to no part‐baked. In pasting analyses, peak viscosity decreased 27.3% and 38.4% for 3 and 6 min of part‐baking time, respectively, at 0 days of frozen storage; however, this tendency was observed for all frozen storage time. The gelatinisation enthalpy (ΔHg) decreased as part‐baking time increased, showing the maximum reduction at 6 min of part‐baked (94.9%). In X‐ray diffraction analyses at 3 and 6 min of part‐baking, the intensity of the signal increased 4.4% and 10.9%, respectively, probably due to the starch gelatinisation. These results can serve as a valuable guide for developing strategies to enhance the quality of part‐baked bread and improve production performance. [ABSTRACT FROM AUTHOR]