Influence of sugar composition on water sorption isotherms and on glass transition in apricots
2012
Djendoubi, Nadia, N. | Bonazzi, Catherine, C. | Boudhrioua, Nourhene, N. | Kechaou, Nabil, N. | Courtois, Francis, F. | Ingénierie Procédés Aliments (GENIAL) ; Institut National de la Recherche Agronomique (INRA)-AgroParisTech-Conservatoire National des Arts et Métiers [Cnam] (Cnam)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA) | Institut Supérieur de Biotechnologie de Sidi Thabet (ISBST) ; Université de la Manouba [Tunisie] (UMA) | Grp Rech Genie Proc Agroalimentaires, Unite Rech Mecan Fluides & Appl & Modelisat, Ecole Natl Ingenieurs Sfax ; جامعة صفاقس - Université de Sfax - University of Sfax | Tunisian Ministry of Higher Education, of Scientific Research and Technologies; French Institute of cooperation (IFC)
Publication Inra prise en compte dans l'analyse bibliométrique des publications scientifiques mondiales sur les Fruits, les Légumes et la Pomme de terre. Période 2000-2012. http://prodinra.inra.fr/record/256699
Mostrar más [+] Menos [-]Inglés. Desorption isotherms of fresh and osmotically treated (70%, 30 degrees C) apricots have been measured at 30,45 and 60 degrees C by the static gravimetric method. A differential scanning calorimeter was used to determine the T-g of samples equilibrated with several water activities. The osmotic pretreatment affected the shape of the desorption isotherms because of biopolymer binding at low activities values and dissolution of sucrose at high activities values. At 45 degrees C, isotherms of fresh and sucrose impregnated apricots are identical. At 60 degrees C, sucrose impregnation depressed water activity, while at 30 degrees C the opposite effect is observed. Evolution of moisture content at the first saturation layer expresses these effects of sucrose impregnation and temperature. Peleg model fitted the best experimental desorption isotherms of the fresh and osmotically treated apricots (0.990 <= r(2) <= 0.999, 0.005 <= S <= 0.045). A strong plasticizing effect of water on the T-g was found, with a great reduction in this value with increase in water activity. (c) 2012 Elsevier Ltd. All rights reserved.
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