Thermodynamic and quality properties of lemon juice powder as affected by maltodextrin and Arabic gum

Drying Technology

Volumn 25, Issue 12, 2007, Pages 2035-2045

  Martinelli, Leandro ^a   Gabas, Ana Lúcia ^b   Telis Romero, Javier ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Fruit; Gum arabic; Heat of sorption; Isotherm; Maltodextrin

Indexed keywords

ADDITIVES; CARBOHYDRATES; FRUIT JUICES; MOISTURE; THERMAL GRADIENTS;

GUM ARABIC; MALTODEXTRIN;

ADSORPTION ISOTHERMS;

ADDITIVES; ADSORPTION ISOTHERMS; CARBOHYDRATES; FRUIT JUICES; MOISTURE; THERMAL GRADIENTS;

EID: 36849069501     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373930701728836     Document Type: Article

References (28)

1. Telis-Romero, J., Beristain, C. I., Gabas, A. L. and Telis, V. R. N. (2007) Effect of apparent viscosity on the pressure drop during fluidized bed drying of soursop pulp. Chemical Engineering and Processing, 46, pp. 684-694.
2. Adhikari, B., Howes, T., Bhandari, B. R. and Troung, V. (2004) Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying experiments and modelling. Journal of Food Engineering, 62, pp. 53-68.
3. Bhandari, B. R., Snoussi, A., Dumoulin, E. D. and Lebert, A. (1993) Spray drying of concentrated fruit juices. Drying Technology, 11:5, pp. 1081-1092.
4. Bemiller, J. N. and Whistler, R. L. (1996) Food Chemistry,, pp. 157-224. Marcel Dekker, New York
5. Bhandari, B. R., Datta, N. and Howes, T. (1997) Problems associated with spray drying of sugar-rich foods. Drying Technology, 15:20, pp. 671-684.
6. Silva, M. A., Sobral, P. J. A. and Kieckbusch, T. G. (2006) State diagrams of freeze-dried camu-camu (Myrciaria dubia (hbk) MC Vaugh) pulp with and without maltodextrin addition. Journal of Food Engineering, 77:3, pp. 426-432.
7. Righetto, A. M. and Netto, F. M. (2005) Effect of encapsulating materials on water sorption, glass, transition and stability of juice from immature acerola. International Journal of Food Properties, 8, pp. 337-346.
8. Rizvi, S. S. H. (1995) Engineering Properties of Foods, Academic Press, New York
9. Mclaughlin, C. P. and Magee, T. R. A. (1998) The determination of sorption isotherm and the isosteric heats of sorption for potatoes. Journal of Food Engineering, 35, pp. 267-280.
10. Tsami, E., Maroulis, Z. B., Marinos-Kouris, D. and Saravacos, G. D. (1990) Heat of sorption of water in dried fruits. International Journal of Food Science and Technology, 25, pp. 350-359.
11. Pisecky, J. (1985) Concentration and Drying of Foods, pp. 203-220. Elsevier Science, New York
12. Hogekamp, S. and Schubert, H. (2003) Rehydration of food powders. Food Science and Technology International, 9:3, pp. 223-235.
13. Gabas, A. L., Menegalli, F. C. and Telis-Romero, J. (1999) Thermodynamic models for water sorption by grape skin and pulp. Drying Technology, 17:4, pp. 961-974.
14. (1990) Official Methods of Analysis,, Association of Official Agricultural Chemists, Washington, DC
15. Jaya, S. and Das, H. (2004) Effect of maltodextrin, glycerol monostearate and tricalcium phosphate on vacuum dried mango powder properties. Journal of Food Engineering, 63, pp. 125-134.
16. Gabas, A. L., Menegalli, F. C. and Telis-Romero, J. (2000) Water sorption enthalpy-entropy compensation based on isotherms of plum skin and pulp. Journal of Food Science, 65:4, pp. 680-684.
17. Telis, V. R. N., Gabas, A. L., Menegalli, F. C. and Telis-Romero, J. (2000) Water sorption thermodynamic properties applied to persimmon skin and pulp. Thermochimica Acta, 343, pp. 49-56.
18. Jandai, S., Bala, B. K., Tohsing, K., Mahayothee, B., Haewsungcharern, M., Mühlbauer, W. and Müller, J. (2006) Equilibrium moisture content and heat of sorption of Longan (Dimocarpus longan Lour.). Drying Technology, 24:12, pp. 1691-1696.
19. Phomkong, W., Srzednichi, G. and Driscoll, R. H. (2006) Desorption isotherms of stone fruit. Drying Technology, 24:2, pp. 201-210.
20. Lewicki, P. (1997) The applicability of the GAB model to food water sorption isotherms. International Journal of Food Science and Technology, 32, pp. 553-557.
21. Hubinger, M., Menegalli, F. C., Aguerre, R. J. and Suarez, C. (1992) Water vapour adsorption isotherms of guava, mango and pineapple. Journal of Food Science, 57:6, pp. 1405-1407.
22. Nicoleti, J. F., Telis-Romero, J. and Telis, V. R. N. (2001) Air-drying of fresh and osmotically pre-treated pineapple slices: Fixed air temperature versus fixed slice temperature drying kinetics. Drying Technology, 19:9, pp. 2175-2191.
23. Iglesias, H. A. and Chirife, J. (1982) Handbook of Food Isotherms, Academic Press, New York
24. Pérez-Alonso, C., Beristain, C. I., Lobato-Calleros, C., Rodríguez-Huezo, M. E. and Vernon-Carter, E. J. (2006) Thermodynamic analysis of the sorption isotherms of pure and blended carbohydrate polymers. Journal of Food Engineering, 77:4, pp. 753-760.
25. Sobral, P. J. A., Lebert, A. and Bimbenet, J. J. (1999) Isothermes de désorption de la pomme de terre entre 40 et 70°C. Science des Aliments, 19:6, pp. 711-720.
26. Asheri, D. P. R. (1999) Estudo das características de adsorção de água e da estabilidade das microcápsulas de óleo essencial de laranja na seleção de material de parede. Ciência e Tecnologia de alimentos, 19:3, pp. 1-17.
27. Tsami, E. (1991) Net isosteric heat of sorption in dried fruits. Journal of Food Engineering, 14, pp. 327-335.
28. Kiranoudis, C. T., Maroulis, Z. B., Tsami, E. and Marinos-Kouris, D. (1993) Equilibrium moisture content and heat of desorption of some vegetables. Journal of Food Engineering, 20, pp. 55-74.