Determination of the structural stability of a premix powder through the critical water activity

Yunia Verónica García-Tejeda; Evangelina García-Armenta; Juan Martín Martínez-Audelo; Víctor Barrera-Figueroa

doi:10.1007/s11694-019-00047-1

Determination of the structural stability of a premix powder through the critical water activity

Yunia Verónica García-Tejeda, Evangelina García-Armenta, Juan Martín Martínez-Audelo, Víctor Barrera-Figueroa

Unidad Profesional Interdisciplinaria de Ingeniería y Tecnologías Avanzadas (UPIITA)

Research output: Contribution to journal › Article › peer-review

2 Scopus citations

Abstract

This paper analyses the structural stability of a premix powder that consists of a mixture of whey protein isolate, soy protein isolate, sodium caseinate, carrot juice, and honey bee, which are mixed together by spray-drying. The structural stability of the powder is determined by means of its critical water activity (RHc) at 25 °C, which is determined by three different procedures, namely, by the conventional graphical method, by calculating the inflection points in the adsorption isotherms, and by digital image analysis on the powders stored at different water activities (0.11 ≤ a_w≤ 0.53). These three methodological approaches can predict the value of RHc reliably.

Original language	English
Pages (from-to)	1323-1332
Number of pages	10
Journal	Journal of Food Measurement and Characterization
Volume	13
Issue number	2
DOIs	https://doi.org/10.1007/s11694-019-00047-1
State	Published - 15 Jun 2019

Keywords

Carrot premix powder
Critical water activity
Digital image analysis
Structural stability

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10.1007/s11694-019-00047-1

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title = "Determination of the structural stability of a premix powder through the critical water activity",

abstract = "This paper analyses the structural stability of a premix powder that consists of a mixture of whey protein isolate, soy protein isolate, sodium caseinate, carrot juice, and honey bee, which are mixed together by spray-drying. The structural stability of the powder is determined by means of its critical water activity (RHc) at 25 °C, which is determined by three different procedures, namely, by the conventional graphical method, by calculating the inflection points in the adsorption isotherms, and by digital image analysis on the powders stored at different water activities (0.11 ≤ aw≤ 0.53). These three methodological approaches can predict the value of RHc reliably.",

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AU - García-Armenta, Evangelina

AU - Martínez-Audelo, Juan Martín

AU - Barrera-Figueroa, Víctor

PY - 2019/6/15

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N2 - This paper analyses the structural stability of a premix powder that consists of a mixture of whey protein isolate, soy protein isolate, sodium caseinate, carrot juice, and honey bee, which are mixed together by spray-drying. The structural stability of the powder is determined by means of its critical water activity (RHc) at 25 °C, which is determined by three different procedures, namely, by the conventional graphical method, by calculating the inflection points in the adsorption isotherms, and by digital image analysis on the powders stored at different water activities (0.11 ≤ aw≤ 0.53). These three methodological approaches can predict the value of RHc reliably.

AB - This paper analyses the structural stability of a premix powder that consists of a mixture of whey protein isolate, soy protein isolate, sodium caseinate, carrot juice, and honey bee, which are mixed together by spray-drying. The structural stability of the powder is determined by means of its critical water activity (RHc) at 25 °C, which is determined by three different procedures, namely, by the conventional graphical method, by calculating the inflection points in the adsorption isotherms, and by digital image analysis on the powders stored at different water activities (0.11 ≤ aw≤ 0.53). These three methodological approaches can predict the value of RHc reliably.

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JO - Journal of Food Measurement and Characterization

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Determination of the structural stability of a premix powder through the critical water activity

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