PREDICTION OF STATE DIAGRAMS OF MUSHROOM AND CARROT

摘要：

　　Glass transition temperature (Tg) and water activity (aw) have been recognized as critical factors to predict and control the quality of foodstuffs during processing and/or storage.To establish relationships between these two factors,state diagrams are used.The aim of this contribution is to assess the ability of mathematical models in predicting the state diagrams of food products.Mushroom and carrot blanched or not-treated were dried via air- or freeze-drying methods.Dynamic Sorption vapor was used to determine the isotherm at 25oC of dried pieces.Tg as a function of moisture content was measured by Differential Scanning Calorimetry.The results of this study were discussed in terms of prediction accuracy of the mathematical models as well as the impact of blanching,drying technology,and variety of foodstuffs used.

关键词： DVS DSC drying carrot mushroom blanching glass transition temperature water activity isotherm mathematical models

作者: S.Khalloufi A.Voda van Duynhoven

作者单位: Structured Materials and Process Science Department,Unilever Research Vlaardingen,Olivier van Noortl Structured Materials and Process Science Department,Unilever Research Vlaardingen,Olivier van Noortl

会议类型: 国际会议

会议名称: The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))

会议地点: 厦门

会议语种:英文

页码: 1-1

在线出版日期: 2012-01-11（万方平台首次上网日期，不代表论文的发表时间）