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Effect of Moisture on the Thermal Behavior of Strawberries Studied using Differential Scanning Calorimetry
Author(s) -
ROOS YRJÖ H.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb13992.x
Subject(s) - differential scanning calorimetry , endotherm , glass transition , moisture , water content , sugar , chemistry , water activity , freeze drying , food science , materials science , chromatography , thermodynamics , organic chemistry , polymer , physics , geotechnical engineering , engineering
Differential scanning calorimetry was used to determine the thermal transitions in fresh and freeze‐dried strawberries and the moisture dependence of these transitions. The freeze‐dried strawberry samples had a glass transition at 30–60°C, and the melting endotherm of the dried products was similar to that for freeze‐dried sugars. The glass transition temperature of humidified samples was a linear function of the water activity; it decreased with increasing moisture content. Ice was found to melt at a moisture content of 21.4% or above. The melting of ice in strawberries was similar to that in sugar solutions and fruit juices.