Glass transitions and state diagrams for fresh and processed apple

被引：58

作者：

Sá, MM ^{[1
]}

Figueiredo, AM ^{[1
]}

Sereno, AM ^{[1
]}

机构：

[1] Univ Porto, Fac Engn, Dept Chem Engn, P-4099 Oporto, Portugal

来源：

THERMOCHIMICA ACTA | 1999年 / 329卷 / 01期

关键词：

glass transition; state diagrams; apple; osmotic dehydration;

D O I：

10.1016/S0040-6031(98)00661-3

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

Differential scanning calorimetry (DSC) was used to measure phase transitions in samples of Golden Delicious apples after freeze-drying and osmotic drying in a sucrose solution. From DSC traces, glass transition (T(g)) and melting (T(m)) temperatures were obtained and used to plot the state diagrams for the two types of samples. The Gordon-Taylor equation was able to predict the dependence of the glass transition temperature on moisture content. Before calorimetric analysis, dehydrated samples were equilibrated under a wide range of different relative humidities (a(w) 0.12-0.93) and sorption isotherms determined. Experimental sorption isotherms agreed with previous results reported in the literature. (C) 1999 Elsevier Science B.V. All rights reserved.

引用

页码：31 / 38

页数：8

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