Glass transition and sticky point temperatures and stability/mobility diagram of fruit powders

Food and Bioprocess Technology

Volumn 2, Issue 1, 2009, Pages 89-95

  Jaya, S ^a   Das, H ^b  

^a UNIVERSITY OF BRITISH COLUMBIA   (Canada)

^b INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

Fruit powders; Glass transition temperature; Gordon Taylor model; Stability mobility diagram; Sticky point temperature; Water activity

Indexed keywords

GLASS TRANSITION TEMPERATURE; GORDON-TAYLOR MODEL; STABILITY/MOBILITY DIAGRAM; STICKY POINT TEMPERATURE; WATER ACTIVITY;

ATMOSPHERIC HUMIDITY; CALCIUM; CALCIUM PHOSPHATE; FRUITS; GLASS; MOISTURE DETERMINATION; ORGANIC ACIDS; PLASTICIZERS; POWDERS; SUGAR (SUCROSE); SUGARS; SUPERCONDUCTING TRANSITION TEMPERATURE; WATER CONTENT;

GLASS TRANSITION;

ANANAS COMOSUS; LYCOPERSICON ESCULENTUM;

EID: 65149102397     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-007-0047-5     Document Type: Article

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