Using model food systems to develop mathematical models for construction of state diagrams of fruit products

The Influence of Maltodextrin on the Thermal Transitions and State Diagrams of Fruit Juice Model Systems

“…A completely randomized D-optimal experimental design for mixtures of six components was used to prepare a total of 25 anhydrous model food systems at various dry mass fractions of fructose ( ), glucose ( ), sucrose ( ), citric acid ( ), pectin ( ), and maltodextrin ( ), as shown in Table 1 . The studies carried out by Grajales-Lagunes et al [ 4 ] and Fongin et al [ 37 , 38 ] were considered as references to establish the mass fractions of citric acid ( ), pectin ( ), and maltodextrin ( ) in the model food systems.…”

“…A state diagram is a graphical map of the different states of a food or biomaterial as a function of temperature over the entire solid mass fraction scale of materials containing freezable and unfreezable water [ 1 , 2 , 3 , 4 ]. In this context, a state diagram usually includes the freezing curve as a function of the solid content ( ), the glass transition curve as a function of the solid content ( ), and the maximal-freeze-concentration condition, defined by the onset melting temperature of ice crystals ( ), the glass transition temperature at maximum ice formation conditions ( ), and the solid mass fraction ( ) [ 1 , 2 , 3 , 4 ].…”

“…A state diagram is a graphical map of the different states of a food or biomaterial as a function of temperature over the entire solid mass fraction scale of materials containing freezable and unfreezable water [ 1 , 2 , 3 , 4 ]. In this context, a state diagram usually includes the freezing curve as a function of the solid content ( ), the glass transition curve as a function of the solid content ( ), and the maximal-freeze-concentration condition, defined by the onset melting temperature of ice crystals ( ), the glass transition temperature at maximum ice formation conditions ( ), and the solid mass fraction ( ) [ 1 , 2 , 3 , 4 ]. These diagrams have been of great help in monitoring the progress and development of various employed unit operations, such as freezing, frozen storage, lyophilization, cryoconcentration, dehydration, and spray drying, which are all used to extend shelf life and to generate a range of high-, intermediate-, and low-moisture fruit products, such as whole fruits, cut fruits, juices, purees, jams, marmalades, dried fruits, powders, and leathers [ 1 , 2 , 4 , 5 , 6 , 7 , 8 , 9 ].…”

“…In this context, a state diagram usually includes the freezing curve as a function of the solid content ( ), the glass transition curve as a function of the solid content ( ), and the maximal-freeze-concentration condition, defined by the onset melting temperature of ice crystals ( ), the glass transition temperature at maximum ice formation conditions ( ), and the solid mass fraction ( ) [ 1 , 2 , 3 , 4 ]. These diagrams have been of great help in monitoring the progress and development of various employed unit operations, such as freezing, frozen storage, lyophilization, cryoconcentration, dehydration, and spray drying, which are all used to extend shelf life and to generate a range of high-, intermediate-, and low-moisture fruit products, such as whole fruits, cut fruits, juices, purees, jams, marmalades, dried fruits, powders, and leathers [ 1 , 2 , 4 , 5 , 6 , 7 , 8 , 9 ]. For instance, the freezing curves ( ) and the freeze-concentrated unfrozen phase transition temperatures and of products can be used to prevent physical, chemical, and structural changes that take place during the frozen storage of fresh and cut fruits and to avoid the product shrinkage or collapse usually observed during the freeze drying of biological materials [ 5 , 10 , 11 , 12 , 13 , 14 ].…”

“…For these purposes, several state diagrams of pure components, model food systems, and real fruit products have been reported in the literature [ 4 , 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 ]. Nevertheless, from the above studies it was found that fruit products presented very low , , and anhydrous sample glass transition values, which ranged from −71 to −38 °C, from −52 to −26 °C, and from 12 to 75 °C, respectively.…”