Thermodynamic and quality properties of lemon juice powder as affected by maltodextrin and Arabic gum

dc.contributorUniversidade de São Paulo (USP)
dc.contributorUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T15:20:34Z
dc.date.accessioned2022-10-05T16:06:15Z
dc.date.available2014-05-20T15:20:34Z
dc.date.available2022-10-05T16:06:15Z
dc.date.created2014-05-20T15:20:34Z
dc.date.issued2007-01-01
dc.identifierDrying Technology. Philadelphia: Taylor & Francis Inc., v. 25, n. 12, p. 2035-2045, 2007.
dc.identifier0737-3937
dc.identifierhttp://hdl.handle.net/11449/31839
dc.identifier10.1080/07373930701728836
dc.identifierWOS:000253875600016
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/3904516
dc.description.abstractSorption isotherms of lemon juice (LE) powders with and without additives-18% maltodextrin (MA) or 18% gum Arabic (GA) were determined at 20-50 degrees C. Addition of additives was shown to affect the isotherms in such a way that, at the same water activity, samples LE + GA and LE + MA presented lower equilibrium moisture content and were not so affected by varying temperature. The net isosteric heats of sorption of juice powders with additives were higher (less negative) than those of lemon juice powders, suggesting that there are more active polar sites in the product without addition of GA or MA. In general, the quality properties decreased with the addition of maltodextrin and gum arabic and it was obtained similar values for LE + GA and LE + MA.
dc.languageeng
dc.publisherTaylor & Francis Inc
dc.relationDrying Technology
dc.relation2.219
dc.relation0,747
dc.rightsAcesso restrito
dc.sourceWeb of Science
dc.subjectfruit
dc.subjectGum arabic
dc.subjectheat of sorption
dc.subjectisotherm
dc.subjectmaltodextrin
dc.titleThermodynamic and quality properties of lemon juice powder as affected by maltodextrin and Arabic gum
dc.typeArtigo


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