State diagram, sorption isotherm and color of blueberries as a function of water content

Glass transition decreased as decreasing solids content due to water plasticizing effect. Lyophilized and fresh samples varied their color; however thermal properties were similar, principally affected by their constituents although the blueberry's matrix state changed. Maximum-freeze-concentration conditions was found as X′s=0.69kgsolid(kgblueberry)−1, T′g=−54.86°C and T′m=−45.45°C. In conclusion, a state diagram was developed using lyophilized fruit but it can be extrapolated to whole blueberry fruit.