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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
Author: Silva M.A.
Sobral P.J.A.
Kieckbusch T.G.
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.
Rights: fechado
Identifier DOI: 10.1016/j.jfoodeng.2005.07.009
Date Issue: 2006
Appears in Collections:Unicamp - Artigos e Outros Documentos

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