Artículos de revistas
Water Sorption And Glass Transition Of Freeze-dried Camu-camu (myrciaria Dubia (h.b.k.) Mc Vaugh) Pulp
Registro en:
Journal Of Thermal Analysis And Calorimetry. , v. 84, n. 2, p. 435 - 439, 2006.
13886150
10.1007/s10973-005-7111-z
2-s2.0-33646548576
Autor
Da Silva M.A.
Sobral P.J.A.
Kieckbusch T.G.
Institución
Resumen
Differential scanning calorimetry (DSC) was used to determine phase transitions of freeze-dried camu-camu pulp in a wide range of moisture content. Samples were equilibrated at 25°C over saturated salt solutions in order to obtain water activities (a w) between 0.11-0.90. Samples with a w>0.90 were obtained by direct water addition. At the low and intermediate moisture content range, Gordon-Taylor model was able to predict the plasticizing effect of water. In samples, with a w>0.90, the glass transition curve exhibited a discontinuity and T g was practically constant (-58.8°C), representing the glass transition temperature of the maximally concentrated phase (T' g). © 2006 Akadémiai Kiadó. 84 2 435 439 Justi, K.C., Visentainer, J.V., Souza, N.E., Matsushita, M., (2000) Arch. Latinoamer. Nutr., 50, p. 405 Zapata, S.M., Dufour, J.P., (1993) J. Sci. Food Agri., 61, p. 349 Rodrigues, R.B., Menezes, H.C., Cabral, L.M.C., Dornier, M., Rios, G.M., Reynes, M., (2004) J. Food Eng., 63, p. 97 Slade, L., Levine, H., (1991) Crit. Rev. Food Sci. Nutr., 30, p. 115 White, G.W., Cakebread, S.H., (1966) J. Food Technol., 1, p. 73 Raemy, A., (2003) J. Therm. Anal. Cal., 71, p. 273 Roos, Y.H., (1995) J. Food Eng., 24, p. 339 Roos, Y., Karel, M., (1991) J. Food Sci., 56, p. 266 Levine, H., Slade, L., (1986) Carbohydr. Polym., 6, p. 213 Collares, F.P., Kieckbusch, T.G., Finzer, J.R.D., (2002) Braz. J. Food Technol., 5, p. 117 Bhandari, B.R., Howes, T., (1999) J. Food Eng., 40, p. 71 Bell, L.N., Hageman, M.J., (1994) J. Agri. Food Chem., 42, p. 2398 Roos, Y.H., (2003) J. Therm. Anal. Cal., 71, p. 197 Moraga, G., Martinéz-Navarrete, N., Chiralt, A., (2004) J. Food Eng., 62, p. 315 (1985) Normas Analíticas do Instituto Adolfo Lutz, 1. , 3 rd Ed., Instituto Adolfo Lutz, São Paulo (1995) Official Methods of Analysis, p. 1141. , Washington Pearson, D., (1970) The Chemical Analysis of Foods, 6 th Ed., , J. Churchill and A. Churchill, London Spiess, W.E.L., Wolf, W.R., (1983) Physical Properties of Foods, p. 65. , F. Escher, B. Hallstrom, H. S. Meffert, W. E. L. Spiess and G. Voss (Eds), Applied Science Publishers, New York Telis, V.R.N., Sobral, P.J.A., (2001) Lebensm. Wiss. U- Technol., 34, p. 199 Roos, Y.H., (1995) Phase Transitions in Foods, 1 st Ed., p. 360. , Academic Press Inc., California Sa, M.M., Sereno, A.M., (1994) Thermochim. Acta, 246, p. 285 Telis, V.R.N., Gabas, A.L., Menegalli, F.C., Telis-Romero, J., (2000) Thermochim. Acta, 343, p. 49 Roos, Y.H., (1987) J. Food Sci., 52, p. 146 Sobral, P.J.A., Telis, V.R.N., Habitante, A.M.Q.B., Sereno, A., (2001) Thermochim. Acta, 376, p. 83 Goff, H.D., Sahagian, M.E., (1996) Thermochim. Acta, 280-281, p. 449 Bellows, R.J., King, C.J., (1973) AlChe Symp. Series, 69, p. 33 Roos, Y.H., Karel, M., Kokini, J.L., (1996) Food Technol., 50, p. 95 Sa, M.M., Figueredo, A.M., Sereno, A.M., (1999) Thermochim. Acta, 329, p. 31 Telis, V.R.N., Sobral, P.J.A., (2002) Food Res. Int., 35, p. 435