Mathematical Model for Prediction of Glass Transition Temperature of Fruit Powders

• DOI: 10.1111/j.1365-2621.2000.tb13598.x
• Publication Date: 2006-07-20T13:29:38Z
• Authors: S. Khalloufi; Y. El‐Maslouhi; C. Ratti
• Keywords: Gravimetric analysis; Water activity; Equilibrium moisture content

ABSTRACT Glass transition temperature ( Tg ) has been identified as a critical factor to predict quality of foodstuffs during processing or storage. Differential Scanning Calorimetry (DSC) was used determine the 4 types berry powders function water content, and equilibrium moisture content measured over different saturated solutions uusing gravimetric method. The Guggenheim‐Anderson‐deBoer model activity w ). Four models were tested for their ability solid fraction. combined effects incorporated into new mathematical expression. expression requires determination (dry solids) product data on sorption. mean percent error predictions is less than 3.6% when compared experimental data.