Thermal transitions of osmotically dehydrated tomato by modulated temperature differential scanning calorimetry

Effect of maltodextrin and gum arabic on water sorption and glass transition temperature of spray dried chicken meat hydrolysate protein

“…2-4, in which the increase in moisture content caused a significant decrease in T g . Similar behavior was observed for several products such as osmotically dehydrated tomato, fish muscle and its protein fractions, abalone, hydrolysed lactose milk and freeze-dried pineapple (Baroni et al, 2003;Hashimoto et al, 2004;Sablani et al, 2004;Shrestha, 2007b;Telis and Sobral, 2001).…”

Denaturation and the Glass Transition Temperatures of Myofibrillar Proteins from Osmotically Dehydrated Tilapia: Effect of Sodium Chloride and Sucrose

“…Before heating, the pans were cooled to 8°C/min. The modulation conditions were selected according to the Lissajous figures method, as described by Georget et al [19] According to Reading et al, [21] Baroni et al, [20] and Bell and Touma, [22] the glass transition temperature can be observed as an inflexion on the reversible heat flux baseline, resulting from a change in material heat capacity. Glass transition temperatures were calculated from deconvoluted reversing signals.…”

“…[13][14][15][16][17][18][19][20] Glass transition is a second order phase change from a stable glassy solid to a rubbery (less stable) state. [8] Knowledge of the glass transition temperature (T g ) is very important in stability studies and to determine the best storage condition for a dried product.…”

Glass transition and state diagram for fresh and freeze-dried Chinese gooseberry

“…However, as the importance of state diagram is better recognized, more studies have been carried out for real foods during recent years. State diagrams of processed apple (Aguilera, Cuadros, & del Valle, 1998;Bai, Rahman, Perera, Smith, & Melton, 2001;Sa, Figueiredo, & Sereno, 1999), pineapple (Telis & Sobral, 2001), tomato (Baroni, Sereno, & Hubinger, 2003;Telis & Sobral, 2002), cornstarch (Zhong & Sun, 2005), tuna meat (Rahman, Kasapis, Guizani, & Al-Amri, 2003) and garlic (Rahman, Sablani, Al-Habsi, Al-Maskri, & Al-Belushi, 2005) have been reported.…”