Moisture sorption characteristics and glass transition temperature of apple puree powder

International Journal of Food Science and Technology

Volumn 45, Issue 12, 2010, Pages 2515-2523

  Jakubczyk, Ewa ^a   Ostrowska Ligeza, Ewa ^a   Gondek, Ewa ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Apple powder; Foam mat drying; Glass transition temperature; Water sorption

Indexed keywords

APPLE POWDER; APPLE PUREE; DRYING METHODS; DRYING TECHNIQUE; GLASS TRANSITION TEMPERATURE; MALTODEXTRINS; METHYLCELLULOSE; MODULATED DIFFERENTIAL SCANNING CALORIMETRY; MOISTURE EQUILIBRIUM; MOISTURE SORPTION; SORPTION PROPERTIES; WATER ACTIVITY; WATER SORPTION;

CURING; DIFFERENTIAL SCANNING CALORIMETRY; DRIERS (MATERIALS); DRYING; FRUITS; GLASS; MOISTURE; POWDERS; SORPTION; TEMPERATURE;

GLASS TRANSITION;

MALUS X DOMESTICA;

EID: 78649577627     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02425.x     Document Type: Article

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