TY - JOUR
T1 - Hygroscopic properties and glass transition of dehydrated mango, apple and banana
AU - Caballero-Cerón, Claudia
AU - Serment-Moreno, Vinicio
AU - Velazquez, Gonzalo
AU - Torres, J. Antonio
AU - Welti-Chanes, Jorge
N1 - Publisher Copyright:
© 2017, Association of Food Scientists & Technologists (India).
PY - 2018/2/1
Y1 - 2018/2/1
N2 - © 2017 Association of Food Scientists & Technologists (India) An undesirable crispiness loss occurs when some dry fruits reach a critical moisture content (X c ) and their glass transition temperature (T g ) matches the storage temperature. Models for sorption isotherms and onset T g values for dry mango, apple, and banana were used to estimate X c values at 25 and 32 °C. All models yielded R 2 > 0.97 but information theory criteria strongly supported GAB in all but one case (40 °C, mango). The Gordon–Taylor T g model (GT) yielded high R 2 values for apple and banana but resulted in R 2 = 0.834 for mango. As moisture approached zero, mango T g estimates displayed a downward concavity contrasting with a rapidly increasing trend for apple and banana. The Khalloufi–Maslouhi–Ratti (KMR) model for T g as a function of a w showed a linear behavior. Although the KMR model fitted data with R 2 > 0.996, it requires more parameters and when a w approached 0, estimated T g values increased at a slower rate than for the GT model. In the case of banana and mango, both models predicted approximately the same X c at 25 °C but not at 32 °C. Finally, all X c values estimated based on T g were lower than the monolayer values obtained with the GAB (apple and banana) and BET (mango) models. These results indicate that the glass transition induced by moisture uptake dominates the quality degradation of these dry fruits.
AB - © 2017 Association of Food Scientists & Technologists (India) An undesirable crispiness loss occurs when some dry fruits reach a critical moisture content (X c ) and their glass transition temperature (T g ) matches the storage temperature. Models for sorption isotherms and onset T g values for dry mango, apple, and banana were used to estimate X c values at 25 and 32 °C. All models yielded R 2 > 0.97 but information theory criteria strongly supported GAB in all but one case (40 °C, mango). The Gordon–Taylor T g model (GT) yielded high R 2 values for apple and banana but resulted in R 2 = 0.834 for mango. As moisture approached zero, mango T g estimates displayed a downward concavity contrasting with a rapidly increasing trend for apple and banana. The Khalloufi–Maslouhi–Ratti (KMR) model for T g as a function of a w showed a linear behavior. Although the KMR model fitted data with R 2 > 0.996, it requires more parameters and when a w approached 0, estimated T g values increased at a slower rate than for the GT model. In the case of banana and mango, both models predicted approximately the same X c at 25 °C but not at 32 °C. Finally, all X c values estimated based on T g were lower than the monolayer values obtained with the GAB (apple and banana) and BET (mango) models. These results indicate that the glass transition induced by moisture uptake dominates the quality degradation of these dry fruits.
KW - BET model
KW - Dried fruits
KW - GAB model
KW - Glass transition
KW - Gordon–Taylor model
KW - Moisture isotherm
UR - http://www.scopus.com/inward/record.url?scp=85036538188&partnerID=8YFLogxK
U2 - 10.1007/s13197-017-2963-3
DO - 10.1007/s13197-017-2963-3
M3 - Artículo
C2 - 29391618
SN - 0022-1155
VL - 55
SP - 540
EP - 549
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
IS - 2
ER -