Glass Transition and Sticky Point Temperatures and Stability/Mobility Diagram of Fruit Powders |
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Authors: | S Jaya H Das |
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Affiliation: | (1) Faculty of Land and Food Systems, University of British Columbia, Vancouver, BC, V6T 1Z4, Canada;(2) Department of Agriculture and Food Engineering, Indian Institute of Technology, Kharagpur, India |
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Abstract: | Principal components present in fruits are low molecular weight sugars and some organic acids. They have low glass transition
temperature (T
g) and are very hygroscopic in their amorphous state, so the dry product becomes sticky. Water acts as a plasticizer and decreases
the glass transition temperature of the product with the increase in moisture content and water activity. To overcome this
problem, ingredients having high T
g value, such as maltodextrin, and food grade anti-caking agents were added to prepare vacuum dried fruit powders. The relationship
between T
g and a
w provides a simple method for prediction of safe storage temperature at different relative humidities environment. Food powders
namely, mango, pineapple, and tomato (3–4% w.b moisture content) were produced by mixing with maltodextrin and tri calcium
phosphate at predetermined levels before drying. The relationship among glass transition temperature (T
g), sticky point temperature (T
s), moisture content and water activity of the three powders was represented in a stability/mobility diagram to find out safe
storage conditions. Glass transition temperature of the fruit powders were interpreted in terms of the Gordon-Taylor model
for verification. Glass transition and sticky point temperatures were compared by plotting them in a graph against moisture
content. |
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Keywords: | Glass transition temperature Sticky point temperature Water activity Stability/mobility diagram Fruit powders Gordon– Taylor model |
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