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Effect of osmotic dehydration on desorption isotherms and glass transition temperatures of mango
Author(s) -
Zhao JinHong,
Ding Yang,
Yuan YueJin,
Xiao HongWei,
Zhou ChunLi,
Tan MingLei,
Tang XuanMing
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13855
Subject(s) - chemistry , differential scanning calorimetry , water content , osmotic dehydration , desorption , moisture , sucrose , glass transition , dehydration , water activity , food science , chromatography , sugar , analytical chemistry (journal) , thermodynamics , adsorption , biochemistry , organic chemistry , polymer , physics , engineering , geotechnical engineering
Summary The influence of different osmotic solution pretreatments (sucrose and glucose with concentration of 45%) on desorption isotherms and glass transition temperatures ( T g ) of mango was investigated. The Peleg model satisfactorily described the relationship between water activity ( a w ) and moisture content of all samples (0.992 < r 2 <0.997). The equilibrium moisture content of mangoes osmotically pretreated in sucrose was higher than that of samples pretreated in glucose. Differential scanning calorimetry was used to measure the T g of samples equilibrated with different a w (0.12–0.75). The dependence of T g on moisture content was adequately fitted by Gordon–Taylor model (0.946 < r 2 <0.949). The osmo‐dehydrated mangoes showed lower T g than fresh samples at the same moisture content. Additionally, the samples osmotically pretreated in glucose showed the lowest T g value.
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