Effect of Moisture on the Thermal Behavior of Strawberries Studied using Differential Scanning Calorimetry
Author:
- Yrjö H. RoosYRYrjö H. Roos
- 1 January 1987
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 52 (1) , 146-149
Abstract
Differential scanning calorimetry was used to determine the thermal transitions in fresh and freeze‐dried strawberries and the moisture dependence of these transitions. The freeze‐dried strawberry samples had a glass transition at 30–60°C, and the melting endotherm of the dried products was similar to that for freeze‐dried sugars. The glass transition temperature of humidified samples was a linear function of the water activity; it decreased with increasing moisture content. Ice was found to melt at a moisture content of 21.4% or above. The melting of ice in strawberries was similar to that in sugar solutions and fruit juices.Keywords
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