| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277759 | Journal of Food Engineering | 2012 | 9 Pages |
Abstract
⺠Effect of sugar (sucrose) enrichment on water sorption isotherms and on glass transition in apricots. ⺠Osmotic pretreatment affected the sharp of the desorption isotherms. ⺠Strong plasticizing effect of water on the Tg with a great reduction in this value with increase in water activity.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Nadia Djendoubi Mrad, Catherine Bonazzi, Nourhène Boudhrioua, Nabil Kechaou, Francis Courtois,