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Estimation of the apparent glass transition temperature of spray-dried emulsified powders and yeast powders by their flavor release behavior under temperature ramping conditions

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Estimation of the apparent glass transition temperature of spray-dried emulsified powders and yeast powders by their flavor release behavior under temperature ramping conditions

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dc.contributor.author Sultana, A. es_ES
dc.contributor.author Zhu, J. es_ES
dc.contributor.author Yoshii, H. es_ES
dc.date.accessioned 2019-02-15T07:57:15Z
dc.date.available 2019-02-15T07:57:15Z
dc.date.issued 2018-09-07
dc.identifier.isbn 9788490486887
dc.identifier.uri http://hdl.handle.net/10251/116757
dc.description.abstract [EN] Flavor release from powders depends on the glass transition temperature (Tg) and water absorption. This study reports a simple method to estimate the apparent Tg by aroma sensing upon flavor release from spray-dried powders. Four different wall materials (maltodextrin (MD), MD blends with fructose at 20 and 40wt%, and yeast cells) were used to encapsulate flavors by spray-drying. The apparent Tg values of MD and MD with 20 and 40wt% fructose were determined as 130, 110, and 75 °C, respectively, similar to those calculated by the Gordon–Taylor equation. The slow flavor release from dried-yeast powder afforded the highest Tg. es_ES
dc.description.sponsorship Afroza Sultana would like to thank the Japan Ministry of Education, Culture, Sports, Science and Technology for providing a scholarship (Monbukagakusho: MEXT). es_ES
dc.format.extent 7 es_ES
dc.language Inglés es_ES
dc.publisher Editorial Universitat Politècnica de València es_ES
dc.relation.ispartof IDS 2018. 21st International Drying Symposium Proceedings es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Drying es_ES
dc.subject Dehydration es_ES
dc.subject Dewatering es_ES
dc.subject Emerging technologies es_ES
dc.subject Products quality es_ES
dc.subject Process control es_ES
dc.subject Environmental es_ES
dc.subject Evaporation es_ES
dc.subject Sublimation es_ES
dc.subject Diffusion es_ES
dc.subject Energy es_ES
dc.subject Intensification es_ES
dc.subject Yeast es_ES
dc.subject Flavor es_ES
dc.subject Encapsulation es_ES
dc.subject Spray drying es_ES
dc.subject Aroma sensor es_ES
dc.title Estimation of the apparent glass transition temperature of spray-dried emulsified powders and yeast powders by their flavor release behavior under temperature ramping conditions es_ES
dc.type Capítulo de libro es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.4995/IDS2018.2018.7462
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Sultana, A.; Zhu, J.; Yoshii, H. (2018). Estimation of the apparent glass transition temperature of spray-dried emulsified powders and yeast powders by their flavor release behavior under temperature ramping conditions. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 803-809. https://doi.org/10.4995/IDS2018.2018.7462 es_ES
dc.description.accrualMethod OCS es_ES
dc.relation.conferencename 21st International Drying Symposium es_ES
dc.relation.conferencedate Septiembre 11-14, 2018 es_ES
dc.relation.conferenceplace Valencia, Spain es_ES
dc.relation.publisherversion http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7462 es_ES
dc.description.upvformatpinicio 803 es_ES
dc.description.upvformatpfin 809 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.relation.pasarela OCS\7462 es_ES
dc.contributor.funder Ministry of Education, Culture, Sports, Science and Technology, Japón


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