Thermal and structural study of guava (Psidium guajava L) powders obtained by two dehydration methods

Two food products (powders) were obtained by hot-air drying or lyophilisation methods on the whole guava fruits. The powders were characterised by sensory and thermal analyses (TGA-DSC), infrared spectroscopy (IR), X-ray diffraction (XRD) and scanning electron microscopy (SEM). Thermal, morphologica...

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Veröffentlicht in:	Química Nova 2011, Vol.34 (4), p.636-640
Hauptverfasser:	Osorio, Coralia, Carriazo, José G., Barbosa, Helber
Format:	Artikel
Sprache:	eng
Schlagworte:	CHEMISTRY, MULTIDISCIPLINARY freeze-dried powder hot air dried powder Psidium guajava
Online-Zugang:	Volltext
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