Glass transition and state diagram for freeze-dried Agaricus bisporus

被引：56

作者：

Shi, Qilong ^{[1
]}

Wang, Xihai ^{[1
]}

Zhao, Ya ^{[1
]}

Fang, Zhongxiang ^{[2
]}

机构：

[1] Shandong Univ Technol, Coll Agr Engn & Food Sci, Zibo 255049, Shandong, Peoples R China

[2] Univ Queensland, Sch Agr & Food Sci, Brisbane, Qld 4072, Australia

来源：

JOURNAL OF FOOD ENGINEERING | 2012年 / 111卷 / 04期

基金：

中国国家自然科学基金;

关键词：

Glass transition temperature; State diagram; Differential scanning calorimetry; Sorption isotherms; Agaricus bisporus; WATER SORPTION ISOTHERMS; DIFFERENTIAL SCANNING CALORIMETRY; EVALUATING STABILITY; TEMPERATURE; FOOD; MOISTURE; CURVE; STORAGE; TOMATO;

D O I：

10.1016/j.jfoodeng.2012.02.038

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Sorption isotherms and state diagram of freeze-dried Agaricus bisporus were developed to further investigate the connection between the two distinct criteria of food stability. Sorption isotherms of freeze-dried A. bisporus were determined by the gravimetric method and the data were modeled by GAB model. The GAB monolayer moisture content was calculated to be 6.2 g/100 g (d.b.). The glass transition temperature of freeze-dried A. bisporus was determined by differential scanning calorimetry. The state diagram was composed of the freezing curve and glass transition line. which were fitted according to Clausius-Clapeyron model and Gordon-Taylor model, respectively. The state diagram yielded maximally-freeze-concentrated solutes at 0.704 solids with the characteristic temperature of glass formation being -77.9 degrees C. The state diagram and sorption isotherms of freeze-dried A. bisporus are useful in evaluating the storage stability as a function of temperature and moisture content as well as optimizing drying and freezing conditions. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：667 / 674

页数：8

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