Application of compression test in analysis of mechanical and color changes in grapefruit juice powder as related to glass transition and water activity

LWT

Volumn 43, Issue 5, 2010, Pages 744-751

  Telis, V R N ^b   Martinez Navarrete N ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Freeze drying; Sorption isotherm; Stickiness; Water content

Indexed keywords

CITRUS FRUITS; COLOR; COMPRESSION TESTING; FRUIT JUICES; GLASS; LOW TEMPERATURE DRYING; TEMPERATURE;

COLOR CHANGES; FREEZE DRYING; GRAPEFRUIT JUICE; MECHANICAL; PROPERTIES OF THE POWDERS; SORPTION ISOTHERMS; STICKINESS; TRANSITION ACTIVITY; WATER ACTIVITY; WATER VAPOUR PRESSURE;

GLASS TRANSITION;

CITRUS X PARADISI;

EID: 76749165269     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.12.007     Document Type: Article

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