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Water‐polysaccharides interactions during apples drying process
Author(s) -
Barra G.,
Di Matteo P.,
Lamanna R.,
Limone G.,
Osséo L. Sesti,
Vittoria V.
Publication year - 1999
Publication title -
macromolecular symposia
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.257
H-Index - 76
eISSN - 1521-3900
pISSN - 1022-1360
DOI - 10.1002/masy.19991380131
Subject(s) - differential scanning calorimetry , sorption , water activity , relaxation (psychology) , chemistry , water content , polysaccharide , proton , thermodynamics , work (physics) , proton nmr , analytical chemistry (journal) , materials science , chemical engineering , chromatography , organic chemistry , quantum mechanics , psychology , social psychology , physics , geotechnical engineering , adsorption , engineering
In this work the state of water in samples of a food (apple) during the drying process was analyzed. Low resolution NMR, differential scanning calorimetry (DSC) and sorption measurements were performed on differently dried samples. It was possible to correlate the NMR proton relaxation time to the water activity aw=P/P 0 , in order to have an independent method for measuring this parameter. The calorimetric curves showed the thermal transitions of different water populations and the sorption measurements on dry apple gave the fraction of water tightly bond to the structure, which resulted about 30%.