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Water content-water activity-glass transition temperature relationships of spray-dried borojó as related to changes in color and mechanical properties

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Water content-water activity-glass transition temperature relationships of spray-dried borojó as related to changes in color and mechanical properties

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dc.contributor.author MOSQUERA, LUZ HICELA es_ES
dc.contributor.author Moraga Ballesteros, Gemma es_ES
dc.contributor.author Fernández de Córdoba Castellá, Pedro José es_ES
dc.contributor.author Martínez Navarrete, Nuria es_ES
dc.date.accessioned 2017-01-31T10:53:22Z
dc.date.available 2017-01-31T10:53:22Z
dc.date.issued 2011-09
dc.identifier.issn 1557-1858
dc.identifier.uri http://hdl.handle.net/10251/77472
dc.description.abstract The water content-water activity-glass transition temperature relationships of commercial spray-dried borojó powder, with and without maltodextrin, have been studied as related to changes in color and mechanical properties. The GAB and Gordon and Taylor models were well fitted to the sorption and glass transition data, respectively. The Boltzman equation adequately described the evolution of the mechanical parameter characterized in the samples with the difference between the experimental temperature and the glass transition temperature (T g) of the sample. The color of the samples showed a sigmoid change with water activity. The changes in the mechanical properties of borojó powder related to collapse development started when the sample moved to the rubbery state and began to be significant at about 10 °C above T g. The increase in the molecular mobility from this point on also favors browning reactions. Maltodextrin presence slows the caking kinetics but induces color changes to spray-dried borojó powder es_ES
dc.description.sponsorship The authors thank the Ministerio de Ciencia e Innovacion and the Fondo Europeo de Desarrollo regional (FEDER) for the financial support throughout Project AGL2010-22176 and the Project UTCH-NUFFIC (NPT/COL/073) for the grant given to LH Mosquera. en_EN
dc.language Inglés es_ES
dc.publisher Springer Verlag (Germany) es_ES
dc.relation.ispartof Food Biophysics es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject CIEL*a*b* coordinates es_ES
dc.subject Compression test es_ES
dc.subject Glass transition es_ES
dc.subject Maltodextrin es_ES
dc.subject Powdered borojó es_ES
dc.subject Sorption isotherms es_ES
dc.subject Boltzman equation es_ES
dc.subject Browning reactions es_ES
dc.subject Color changes es_ES
dc.subject Maltodextrins es_ES
dc.subject Mechanical parameters es_ES
dc.subject Molecular mobility es_ES
dc.subject Rubbery state es_ES
dc.subject Taylor models es_ES
dc.subject Water activity es_ES
dc.subject Color es_ES
dc.subject Compression testing es_ES
dc.subject Glass es_ES
dc.subject Mechanical properties es_ES
dc.subject Sorption es_ES
dc.subject Temperature es_ES
dc.subject Water content es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.subject.classification MATEMATICA APLICADA es_ES
dc.title Water content-water activity-glass transition temperature relationships of spray-dried borojó as related to changes in color and mechanical properties es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s11483-011-9215-2
dc.relation.projectID info:eu-repo/grantAgreement/MICINN//AGL2010-22176/ES/APLICACION DE METODOS COMBINADOS PARA LA OBTENCION DE PRODUCTOS DE FRUTA EN POLVO, DESHIDRATADOS Y FRITOS DE ALTA CALIDAD/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/Universidad Tecnológica del Chocó//NUFFIC NPT%2FCOL%2F073/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingenieros Industriales - Escola Tècnica Superior d'Enginyers Industrials 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 Mosquera, LH.; Moraga Ballesteros, G.; Fernández De Córdoba Castellá, PJ.; Martínez Navarrete, N. (2011). Water content-water activity-glass transition temperature relationships of spray-dried borojó as related to changes in color and mechanical properties. Food Biophysics. 6(3):397-406. https://doi.org/10.1007/s11483-011-9215-2 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1007/s11483-011-9215-2 es_ES
dc.description.upvformatpinicio 397 es_ES
dc.description.upvformatpfin 406 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 6 es_ES
dc.description.issue 3 es_ES
dc.relation.senia 41429 es_ES
dc.contributor.funder Ministerio de Ciencia e Innovación es_ES
dc.contributor.funder Universidad Tecnológica del Chocó es_ES
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