The influence of polydextrose on freeze-dried unripe acerola (Malpighia emarginata DC.) by the concept of a state diagram

Unripe acerola powders obtained from freeze-drying without (AV) and with polydextrose (AP) were characterized by using differential scanning calorimetry (DSC) and vapor sorption isotherms at (25, 35, and 45) °C in water activity (aw) range of 0.10–0.90. State diagrams built from DSC results, such as...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Journal of food engineering 2023-03, Vol.341, p.111349, Article 111349
Hauptverfasser:	Matuda, Tatiana G., Hoshino, Larissa M., Ribeiro, Eliana P., Tadini, Carmen C.
Format:	Artikel
Sprache:	eng
Schlagworte:	acerolas calorimetry equations Freeze-drying Glass transition Malpighia emarginata Moisture isotherm sorption temperature Thermal analysis Vapor sorption isotherm vapors water activity water content
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!