State Diagram of Foods and Its Importance to Food Stability During Storage and Processing

Rahman, Mohammad Shafiur

doi:10.1002/9781118935682.ch11

Cited by 3 publications

(1 citation statement)

References 30 publications

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“…Durante el almacenamiento, los productos en polvo pueden experimentan cambios en la naturaleza del estado de la materia amorfa, pasando desde un estado vitreo a un estado gomoso; donde las propiedades físicas, químicas, sensoriales, microbiológicas y nutricionales son sustancialmente modificadas debido a la mayor movilidad molecular del agua en la matriz (Dolinsky et al, 2000). Estos cambios de la naturaleza del material son causados por la adsorción de humedad del medio y por temperaturas de almacenamiento superiores a la temperatura de transición vítrea (Tg) (Rahman, 2017;Le Meste et al, 2002), lo que produce una progresiva compactación y un estado irreversible de apelmazamiento (Chang et al, 2018). Según Aguilera et al, (1995), las partículas de polvo pueden atravesar cuatro etapas de deterioro durante el almacenamiento debido a la interacción con el agua, a saber, formación de puentes, aglomeración, compactación y licuefacción, que eventualmente conducen al apelmazamiento.…”

Section: Introductionunclassified

Spray-drying of fruit and vegetable juices: Effect of drying conditions on the product yield and physical properties

Tontul

Topuz

2017

Trends in Food Science & Technology

254

166

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Section: Introductionunclassified

Spray-drying of fruit and vegetable juices: Effect of drying conditions on the product yield and physical properties

Tontul

Topuz

2017

Trends in Food Science & Technology

254

166

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Melting of natural cheese: A review

Atik

Huppertz

2023

International Dairy Journal

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Storage stability of a fluidized-bed agglomerated spray-dried strawberry powder mixture

Castaño Peláez,

Cortés-Rodríguez,

Ortega-Toro

2023

F1000Res

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Background: Strawberry is a fruit with a high antioxidant capacity due to its richness in phenolic compounds that suffer a rapid post-harvest deterioration. Spray drying is an alternative to reduce losses; however, these powders present problems of instantanisation, making it necessary to implement agglomeration processes. During storage, powdered food products can undergo a series of changes in their amorphous state from a product initially in a vitreous state to a gummy state, where all properties are substantially modified due to the increased mobility of water in the matrix. Methods: The research objective was to evaluate the storage stability (6 months) of a fluidized bed agglomerated strawberry powder mixture at three temperatures (15, 25 and 25°C), a controlled environment at 65% relative moisture, and PET foil laminated film bags as packaging. Moisture, water activity, bulk and compacted density, Carr and Hausner indices, solubility, hygroscopicity, wettability, angle of repose, antioxidant capacities, total phenols, anthocyanins, vitamin C, color (CIE-Lab) and particle size were monitored. Results: ANOVA showed statistically significant differences (p<0.05) for all dependent variables concerning storage time; storage temperature had no significant effect on S, ABTS, DPPH and Hu. The time-temperature interaction during storage had no significant effect (p>0.05) on S, ABTS, DPPH, Hu and L. The agglomerate showed moisture and aw values that confer excellent stability against deterioration reactions; it retained good fluidity, low cohesiveness, and retentions above 50% for antioxidant capacity, 76% for total phenols, 39% for anthocyanins, and 40% for vitamin C; particle size was retained during the evaluation. The color was only affected in the 35°C treatment from the fifth month onwards. Conclusions: The study will serve as a tool for the determination of the shelf life of the chipboard once the critical values of the attributes selected as predictors of shelf life are defined.

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State Diagram of Foods and Its Importance to Food Stability During Storage and Processing

Cited by 3 publications

References 30 publications

Spray-drying of fruit and vegetable juices: Effect of drying conditions on the product yield and physical properties

Spray-drying of fruit and vegetable juices: Effect of drying conditions on the product yield and physical properties

Melting of natural cheese: A review

Storage stability of a fluidized-bed agglomerated spray-dried strawberry powder mixture

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