Glass transition and state diagram for fresh and freeze-dried Chinese gooseberry

Journal of Food Engineering

Volumn 84, Issue 2, 2008, Pages 307-312

  Wang, Haiying ^a   Zhang, Shaozhi ^a   Chen, Guangming ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

Chinese gooseberry; Freeze dried; Glass transition; State diagram

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; DRYING; GLASS TRANSITION; MATHEMATICAL MODELS; MOISTURE;

CHINESE GOOSEBERRY; FREEZE-DRIED PRODUCTS; STATE DIAGRAM;

FRUITS;

ACTINIDIA DELICIOSA;

EID: 34547558903     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.05.024     Document Type: Article

References (21)

1. Aguilera J.M., Cuadros T.R., and del Valle J.M. Differential scanning calorimetry of low-moisture apple products. Carbohydrate Polymers 37 (1998) 79-86
2. Bai Y., Rahman M.S., Perera C.O., Smith B., and Melton L.D. State diagram of apple slices: glass transition and freezing curves. Food Research International 34 (2001) 89-95
3. Baroni A.F., Sereno A.M., and Hubinger M.D. Thermal transitions of osmotically dehydrated tomato by modulated temperature differential scanning calorimetry. Thermochimica Acta 395 (2003) 237-249
4. GB/T 13464-92. (1992). Thermal analysis test methods for thermal stability of materials. Beijing: Standards Press of China.
5. Gerschenson L.N., Rojas A.M., and Marangoni A.G. Effects of processing on kiwi fruit dynamic rheological behavior and tissue structure. Food Research International 34 (2001) 1-6
6. Han Y.S. Food chemistry experimental guidebook (1996), China Agriculture Press, Beijing pp. 1-20
7. Hua Z.Z., Li Y.F., and Liu B.L. Principles and equipments of food freezing and refrigerated storage (1999), CMP Press, Beijing, China p. 129
8. Lee K.T., Farid M., and Nguang S.K. The mathematical modelling of the rehydration characteristics of fruits. Journal of Food Engineering 72 (2006) 16-23
9. Rahman M.S. Food properties handbook (1995), CRC Press, Inc, Boca Raton, Florida pp. 70-93
10. Rahman M.S. State diagram of foods: its potential use in food processing and product stability. Trends in Food Science and Technology 17 (2006) 129-141
11. Rahman M.S., Kasapis S., Guizani N., and Al-Amri O. State diagram of tuna meat: freezing curve and glass transition. Journal of Food Engineering 57 (2003) 321-326
12. Rahman M.S., Sablani S.S., Al-Habsi N., Al-Maskri S., and Al-Belushi R. State diagram of freeze-dried garlic powder by differential scanning calorimetry and cooling curve methods. Journal of Food Science 70 2 (2005) E135-E141
13. Roos Y.H., and Karel M. Plasticizing effect of water on thermal behavior and crystallization of amorphous food models. Journal of Food Science 56 (1991) 38-43
14. Roos Y.H. Characterization of food polymers using state diagrams. Journal of Food Engineering 24 (1995) 339-360
15. Roos Y.H. Effect of moisture on the thermal behavior of strawberries studied using differential scanning calorimetry. Journal of Food Science 52 (1987) 146-149
16. Sa M.M., Figueiredo A.M., and Sereno A.M. Glass transitions and state diagrams for fresh and processed apple. Thermochimica Acta 329 (1999) 31-38
17. g and the plasticization effect of water on storage stability. Annals of Botany 79 (1997) 291-297
18. Telis V.R.N., and Sobral P.J.A. Glass transitions and state diagram for freeze-dried pineapple. Lebensm-Wiss u-Technol 34 (2001) 199-205
19. Telis V.R.N., and Sobral P.J.A. Glass transitions for freeze-dried and air-dried tomato. Food Research International 35 (2002) 435-443
20. Weng Y., Zhou X.L., Chen G.M., Wang Q., and Xia P. Development of low temperature freeze-drying equipment. Cryogenic Technology 3 (2004) 12-16 (in Chinese)
21. Zhong Z.K., and Sun X.S. Thermal characterization and phase behavior of cornstarch studied by differential scanning calorimetry. Journal of Food Engineering 69 (2005) 453-459