Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
673606 | Thermochimica Acta | 2013 | 8 Pages |
Abstract
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 Xâ²s=0.69kgsolid(kgblueberry)â1, Tâ²g=â54.86°C and Tâ²m=â45.45°C. In conclusion, a state diagram was developed using lyophilized fruit but it can be extrapolated to whole blueberry fruit.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Fluid Flow and Transfer Processes
Authors
Corina Vásquez, Paulo DÃaz-Calderón, Javier Enrione, Silvia Matiacevich,