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- 4Water Activity
- 3Glass Transition
- 2Gordon–Taylor Equation
- 1Arrhenius Equation
- 1BET Equation
Water sorption isotherms and glass transition temperatures of raspberries were determined to understand interactions between water and biopolymers. Water adsorption and desorption isotherms of raspberries were determined with an isopiestic method. Thermal transitions of raspberries equilibrated...
Thermal transitions of freeze-dried raspberry powder (Rubus idaeus) were analyzed by using differential scanning calorimetry. Freeze-dried raspberry powders containing unfreezable and freezable water were examined to develop the state diagram of raspberry. The state diagram of freeze-dried...
Stability of anthocyanins in frozen and freeze-dried raspberries during long-term storage: In relation to glass transitionDownload
Abstract: Anthocyanins, natural plant pigments in the flavonoid group, are responsible for the red color and some of the nutraceutical benefits of raspberries. This study explores anthocyanin degradation in frozen and freeze-dried raspberries during storage in relation to glass transition...
Enthalpy relaxation experiments were conducted in freeze-dried raspberry powder at 5, 10 and 15 °C below its onset glass transition temperature (Tgi) using differential scanning calorimetry (DSC). The statistical differences in Tgi for the raspberry powders aged at (Tgi − 5), (Tgi − 10), and (Tgi...
Understanding of the amorphous glassy state of food systems is often crucial in determining physicochemical characteristics and predicting stability of dehydrated and frozen foods. At the glass transition temperature (Tg) of food components, transformation from the amorphous glassy state to the...