Influence of sugar composition on water sorption isotherms and on glass transition in apricots

Journal of Food Engineering

Volumn 111, Issue 2, 2012, Pages 403-411

  Djendoubi Mrad, Nadia ^a,b   Bonazzi, Catherine ^a   Boudhrioua, Nourhne ^c   Kechaou, Nabil ^b   Courtois, Francis ^a  

^a Université Paris Saclay   (France)

^b UNIVERSITY OF SFAX   (Tunisia)

^c Biotechpole Sidi Thabet   (Tunisia)

Author keywords

Apricots; Glass transition; Sorption isotherms; Sugar composition

Indexed keywords

APRICOTS; DESORPTION ISOTHERMS; DIFFERENTIAL SCANNING CALORIMETERS; GRAVIMETRIC METHODS; HIGH ACTIVITY; PELEG MODEL; PLASTICIZING EFFECTS; PRE-TREATMENT; SORPTION ISOTHERMS; SUGAR COMPOSITION; WATER ACTIVITY; WATER SORPTION ISOTHERMS;

ADSORPTION ISOTHERMS; DIFFERENTIAL SCANNING CALORIMETRY; GLASS TRANSITION; IMPREGNATION; SUGAR (SUCROSE);

SUGARS;

PRUNUS ARMENIACA;

EID: 84859161637     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.02.001     Document Type: Article

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