| dc.creator | MARIA ZENAIDA SAAVEDRA LEOS | |
| dc.creator | ROSA ERENDIRA FOSADO QUIROZ | |
| dc.creator | CESAR LEYVA PORRAS | |
| dc.creator | ANA LOURDES LOPEZ PABLOS | |
| dc.creator | SANDRA BERENICE ARAUJO DIAZ | |
| dc.date | 2015 | |
| dc.date.accessioned | 2023-07-21T15:30:52Z | |
| dc.date.available | 2023-07-21T15:30:52Z | |
| dc.identifier | http://cimav.repositorioinstitucional.mx/jspui/handle/1004/1567 | |
| dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/7727548 | |
| dc.description | In Mexico, lost from 15% to 40% of fresh fruit, this loss is mainly due to lack of suitable methods for
conservation and can be decreased, obtaining a powder by drying process spray. However, one of the
greatest problems arising during this process is sticking and agglomeration of material on the dryer
surface. This is accentuated even more for foods that have high sugar content in their chemical
composition, as in the case of fruit juices. However, most studies have only been performed with these
additives and not with inulin, a prebiotic considered a very important property: the glass transition
temperature of 125°C, which can avoid the problem of stuck. Therefore, the objective of this work was to
obtain a powder of orange juice added with inulin (functional food). The powder was characterized MDSC
to determine Tg; Thermogravimetry (TGA) coupled to a DSC to characterize the thermal degradation
temperature (Td) and melting point (Tm); the structure analysis by X-ray diffraction (XRD). Tg for inulin
was observed at 126◦C, while for inulin–orange juice was observed 90◦C. On the Non-reversible heat flow
curves a single event is shown corresponding to the degradation temperature identified as Td peak. | |
| dc.format | application/pdf | |
| dc.language | spa | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.rights | http://creativecommons.org/about/cc0/ | |
| dc.subject | info:eu-repo/classification/Differential scanning calometry/Inulin | |
| dc.subject | info:eu-repo/classification/cti/2 | |
| dc.subject | info:eu-repo/classification/cti/23 | |
| dc.subject | info:eu-repo/classification/cti/2399 | |
| dc.subject | info:eu-repo/classification/cti/239999 | |
| dc.subject | info:eu-repo/classification/cti/239999 | |
| dc.title | APPLICATION TECHNOLOGY AND THERMAL-PHYSICAL CHARACTERISTICS SYSTEM ORANGE JUICE-INULIN SPRAY DRYING. | |
| dc.type | info:eu-repo/semantics/conferenceProceedings | |
| dc.type | info:eu-repo/semantics/submittedVersion | |
