Glass transition temperature (T-g) and water activity (a(w)) of dehydrated apple products

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dc.contributor.authorWelti Chanes, J
dc.contributor.authorGuerrero, JA
dc.contributor.authorBarcenas, ME
dc.contributor.authorAguilera, JM
dc.contributor.authorVergara, F
dc.contributor.authorBarbosa Canovas, GV
dc.date.accessioned2024-01-10T12:39:14Z
dc.date.available2024-01-10T12:39:14Z
dc.date.issued1999
dc.description.abstractThe onset glass transition temperature (T-go) of Granny Smith apple products was evaluated as a function of drying conditions (air drying and freeze-drying) and moisture and water activity (a(w)) levels. T-go was determined in the 0-0.75 a(w) range, and it was found to have a maximum value at a(w) = 0 (T-go = 4.5 +/- 1.6C) for freeze-dried apple and a minimum value at a(w) = 0.75 (T-go = -81.4 rt 0.1C) for freeze-dried apple juice. A linear relationship between T-go and a(w) was obtained in all cases. Theoretical T-go values at a(w) = 0 were calculated using these equations, and were within the range of 3.0C (freeze-dried apple) and 10.5C (apple dehydrated at 30C). When Gordon and Taylor's linear model was applied to the experimental data of all the apple products, K values within the range 2.4 (freeze-dried apple juice) and 3.6 (apple dehydrated at 60C), and the theoretical T-g of solids values at a(w) = 0 between the range -16.3C (freeze-dried apple juice) and -1.9C (apple dehydrated at 60C) were obtained. No effect of the type of drying on the value of T-g was detected.
dc.fechaingreso.objetodigital2024-05-14
dc.format.extent11 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1111/j.1745-4530.1999.tb00473.x
dc.identifier.issn0145-8876
dc.identifier.urihttps://doi.org/10.1111/j.1745-4530.1999.tb00473.x
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/77164
dc.identifier.wosidWOS:000081618600001
dc.information.autorucIngeniería;Aguilera J;S/I;99054
dc.issue.numero2
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final101
dc.pagina.inicio91
dc.publisherWILEY-BLACKWELL
dc.revistaJOURNAL OF FOOD PROCESS ENGINEERING
dc.rightsacceso restringido
dc.subjectPHASE-TRANSITIONS
dc.subjectTHERMAL-BEHAVIOR
dc.subjectSTATE DIAGRAMS
dc.titleGlass transition temperature (T-g) and water activity (a(w)) of dehydrated apple products
dc.typeartículo
dc.volumen22
sipa.codpersvinculados99054
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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