Moisture desorption isotherms and glass transition temperatures of osmo-dehydrated apple and pear |
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Authors: | Nadia Djendoubi Mrad Catherine Bonazzi Francis Courtois Nabil Kechaou Nourhène Boudhrioua Mihoubi |
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Affiliation: | 1. AgroParisTech, UMR 1145 Génie Industriel Alimentaire, 1 avenue des Olympiades, F-91300 Massy, France;2. INRA, UMR 1145 Génie Industriel Alimentaire, 1 avenue des Olympiades, F-91300 Massy, France;3. Laboratoire de mécanique des fluides appliqués, Génie des Procédés et Environnement, Groupe de Recherche en Génie des Procédés Agroalimentaires, Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, BP 1173, 3038 Sfax, Tunisia;4. UR11ES44, Ecophysiologie et Procédés Agroalimentaires, Institut Supérieur de Biotechnologie de Sidi Thabet, Université de la Mannouba, BP-66, 2020 Ariana-Tunis, Tunisia |
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Abstract: | The aim of this work was to evaluate osmo-dehydrated pear and apple stability on the basis of combined data of moisture desorption isotherms and glass transition temperatures (Tg) investigated in the temperature range of 30–60 °C. Parallelipedic pieces of pears and apples were osmo-dehydrated at 30 °C in sucrose syrups at 70% during 65 min. To study their hygroscopic properties behavior, the osmo-dehydrated fruits were stored in static desiccators at 30, 45 and 60 °C, and relative humidities ranging from 6 to 80%. The GAB model satisfactory described the relationship between the water activity (aw) and water content (X) of osmo-dehydrated fruits (r2 ≥ 0.994). Differential scanning calorimetry was used to measure Tg of osmo-dehydrated fruits conditioned at various water activities. A strong plasticizing effect of water on Tg was found with a large reduction of Tg when the water content increased. The dependence of Tg on water activity data was satisfactory correlated by the Roos model (0.993 ≤ r2 ≤ 0.999). Whereas the Tg ~ Xw was adequately described by Gordon and Taylor model (0.898 ≤ r ≤ 0.990). The changes of Tg ~ aw and Tg ~ Xw were established and the critical values of water contents were determined for the investigated range of temperature. |
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