State diagrams of freeze-dried camu-camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition
2006
Silva, M.A. | Sobral, P.J.A. | Kieckbusch, T.G.
The state diagram for freeze-dried natural camu-camu pulp and for pulp with 30% maltodextrin DE 20 were determined by differential scanning calorimetry (DSC). Freeze-dried samples were equilibrated at 25 °C over saturated salt solutions in order to achieve water activities between 0.11 and 0.90. Higher water activities were obtained by direct water addition on the freeze-dried product. Gordon-Taylor model was able to predict the plasticizing effect of water in the low and intermediate moisture content range. In the high moisture domain (a(w) > 0.90), T(g) was practically constant, representing the glass transition temperature of the maximally concentrated phase (T'(g)), which were -58.8 °C and -40.1 °C for natural pulp and pulp with maltodextrin, respectively.
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