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http://repositoriodigital.ipn.mx/handle/123456789/10787| Título : | Glass transition changes during osmotic dehydration |
| Palabras clave : | Glass transition heat capacity diffusion coefficients osmotic dehydration mango |
| Fecha de publicación : | 16-ene-2013 |
| Editorial : | J. L. Fernández-Muñoz |
| Descripción : | The changes in Ataulfo mangoes (Mangifera índica L.) osmotically dehydrated were evaluated through Modulated
Temperature Differential Scanning Calorimetry (MTDSC) in order to determine their thermodynamic behavior due to
water loss (WL) and solid gain (SG) during the process. These values were related with the effective diffusion
coefficients for water (Dew) and solids (Des) into the fruit. The samples were analyzed under frozen conditions. The
glass transition temperature (Tg) corresponding to sucrose in concentrated solution, and the value referred as Tg´ for
freeze sucrose solutions were founded. Mango Tg variation was in increasing with the WL decrement, and the melting
enthalpy increase with the soluble solids increment into the fruit. As moisture content decrease by dehydration, the
food matrix became more viscous and the water and solids transfer are delayed; these changes were reflected in the
decrease of effective diffusion coefficients, Dew and Des, while Tg in mango samples increase. All these results show
the useful with the MTDSC analysis to follow the osmotic dehydration inside the product. SIP-IPN |
| URI : | http://www.repositoriodigital.ipn.mx/handle/123456789/10787 |
| Otros identificadores : | 2211-601X http://hdl.handle.net/123456789/291 |
| Aparece en las colecciones: | Doctorado |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| Rosas-Mendoza 2011.pdf | 659.03 kB | Adobe PDF | Visualizar/Abrir |
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