Glass Transition and State Diagram for Jujube Powders With and Without Maltodextrin Addition

文献类型： 外文期刊

第一作者： Chen, Qinqin

作者： Chen, Qinqin;Bi, Yandi;Bi, Jinfeng;Zhou, Linyan;Wu, Xinye;Zhou, Mo

作者机构：

关键词： Jujube powder;Water activity;Glass transition;Isotherm;State diagram

期刊名称：FOOD AND BIOPROCESS TECHNOLOGY （ 影响因子：4.465； 五年影响因子：4.793 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： Both water activity and glass transition concepts were used for stability evaluation of jujube powder in this study. The water sorption behaviour at 25, 35 and 45 degrees C and the relationship between water content (X-w), glass transition temperature (T-g) and water activity (a(w)) were investigated for jujube powder with and without the maltodextrin addition. Moisture sorption isotherms of different jujube powders were of type III and BET model was the best for fitting the experimental data. The equilibrium moisture content of jujube powder containing 20% maltodextrin at a given a(w) was lower than that of pure jujube powder. However, temperature had no significant effect on the moisture sorption of jujube powders. Values of T-g of different jujube powders were obtained using differential scanning calorimetry and the glass transition line was fitted to the Gordon-Taylor model. A depression in T-g with increasing water content was observed. State diagrams of different jujube powders were established based on the moisture sorption isotherm and the glass transition curve. Results showed that jujube powders with and without maltodextrin addition were stable at 25 degrees C when the water content was lower than 0.0673 and 0.0566 g/g solid, respectively.

分类号： TS2

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