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Application of compression test in analysis of mechanical and color changes in grapefruit juice powder as related to glass transition and water activity

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Application of compression test in analysis of mechanical and color changes in grapefruit juice powder as related to glass transition and water activity

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dc.contributor.author Telis, V. R. N. es_ES
dc.contributor.author Martínez Navarrete, Nuria es_ES
dc.date.accessioned 2017-01-31T09:25:07Z
dc.date.available 2017-01-31T09:25:07Z
dc.date.issued 2010-06
dc.identifier.issn 0023-6438
dc.identifier.uri http://hdl.handle.net/10251/77470
dc.description.abstract Physicochemical and structural properties of grapefruit juice powder were studied as affected by water activity. Powdered juice was obtained by freeze-drying and equilibrated at different water vapor pressure atmospheres in order to give samples with water activity in the range of 0-084 The mechanical properties of the powder were measured by confined compression tests and the compressed samples, which presented uniform surface and thickness, were subjected to color analysis The maximum force attained during the compression tests and the color coordinates could be quantified with good reproducibility. The results were related to water activity and to glass transition temperature The occurrence of mechanical changes in the powder was shown to precede significant color changes with increasing water activity. Considering the susceptibility to stickiness, the stability limit was observed at T-T(g) approximate to 2 degrees C, with a high degree of mechanical changes being detected at T-Tg 16 degrees C, whereas for significant color changes this critical temperature difference was around 32 degrees C es_ES
dc.description.sponsorship Authors thank the Ministerio de Educacion y Ciencia and the Fondo Europeo de Desarrollo Regional (FEDER) for the financial support throughout the projects AGL2002-01793 and AGL 200505994. Vania R. N. Tells acknowledges the support of the Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES) as an external grant (Proc. BEX 4452/06-2). en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation Ministerio de Educacion y Ciencia and the Fondo Europeo de Desarrollo Regional (FEDER) AGL 2002-01793 AGL 200505994 es_ES
dc.relation Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES) BEX 4452/06-2 es_ES
dc.relation.ispartof Food Science and Technology es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Water content es_ES
dc.subject Sorption isotherm es_ES
dc.subject Stickiness es_ES
dc.subject Freeze-drying es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Application of compression test in analysis of mechanical and color changes in grapefruit juice powder as related to glass transition and water activity es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.lwt.2009.12.007
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Telis, VRN.; Martínez Navarrete, N. (2010). Application of compression test in analysis of mechanical and color changes in grapefruit juice powder as related to glass transition and water activity. Food Science and Technology. 43(5):744-751. doi:10.1016/j.lwt.2009.12.007 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion https://dx.doi.org/10.1016/j.lwt.2009.12.007 es_ES
dc.description.upvformatpinicio 744 es_ES
dc.description.upvformatpfin 751 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 43 es_ES
dc.description.issue 5 es_ES
dc.relation.senia 218799 es_ES


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