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|Type:||Artigo de periódico|
|Title:||State Diagrams Of Freeze-dried Camu-camu (myrciaria Dubia (hbk) Mc Vaugh) Pulp With And Without Maltodextrin Addition|
|Abstract:||The state diagram for freeze-dried natural camu-camu pulp and for pulp with 30% maltodextrin DE 20 were determined by differential scanning calorimetry (DSC). Freeze-dried samples were equilibrated at 25 °C over saturated salt solutions in order to achieve water activities between 0.11 and 0.90. Higher water activities were obtained by direct water addition on the freeze-dried product. Gordon-Taylor model was able to predict the plasticizing effect of water in the low and intermediate moisture content range. In the high moisture domain (a w > 0.90), T g was practically constant, representing the glass transition temperature of the maximally concentrated phase (T g ′), which were -58.8 °C and -40.1 °C for natural pulp and pulp with maltodextrin, respectively. © 2005 Elsevier Ltd. All rights reserved.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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