کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6664793 | 1427079 | 2018 | 21 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Changes in the vitamin C content of mango with water state and ice crystals under state/phase transitions during frozen storage
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The relationship of vitamin C content with water state and ice crystals of mango was investigated under different state/phase transitions (temperature fluctuations) during frozen storage. The temperature of frozen mango was modulated from â65 °C for different states, namely, rubbery (T > Tmâ²), partially freeze-concentrated (Tgâ²â²Â < T < Tmâ²) and glassy states (T < Tgâ² and Tgâ²Â < T < Tgâ³). The results revealed that in the glassy state, frozen mangoes had less water mobility, freezable water, and smaller ice crystals, resulting in higher vitamin C compared with samples under other conditions. The vitamin C content continued to decrease during frozen storage even in the glassy state without temperature fluctuations. Furthermore, there was a significant decrease in the vitamin C content in frozen mangoes subjected to temperature fluctuations above Tgâ³ and Tmâ², depending on the water mobility, amount of freezable water and size of ice crystals over time.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 222, April 2018, Pages 49-53
Journal: Journal of Food Engineering - Volume 222, April 2018, Pages 49-53
نویسندگان
Yu Zhang, Jin-Hong Zhao, Yang Ding, Hong-Wei Xiao, Shyam S. Sablani, Ying Nie, Shu-Juan Wu, Xuan-Ming Tang,