Glass transition changes during osmotic dehydration

The changes in Ataulfo mangoes (Mangifera índica L.) osmotically dehydrated were evaluated through Modulated Temperature Differential Scanning Calorimetry (MTDSC) in order to determine their thermodynamic behavior due to water loss (WL) and solid gain (SG) during the process. These values were relat...

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Authors: M. E. Rosas-Mendoza, J. L. Fernández-Muñoz, J.L. Arjona-Román
Format: article
Status:Published version
Publication Date:2011
Country:México
Institution:Instituto Politécnico Nacional
Repository:Repositorio Digital del IPN
OAI Identifier:oai:www.repositoriodigital.ipn.mx:123456789/10787
Online Access:http://hdl.handle.net/123456789/291
http://www.repositoriodigital.ipn.mx/handle/123456789/10787
Access Level:Open access
Keyword:Glass transition
heat capacity
diffusion coefficients
osmotic dehydration
mango
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spelling Glass transition changes during osmotic dehydrationM. E. Rosas-Mendoza, J. L. Fernández-MuñozJ.L. Arjona-RománGlass transitionheat capacitydiffusion coefficientsosmotic dehydrationmangoThe changes in Ataulfo mangoes (Mangifera índica L.) osmotically dehydrated were evaluated through Modulated Temperature Differential Scanning Calorimetry (MTDSC) in order to determine their thermodynamic behavior due to water loss (WL) and solid gain (SG) during the process. These values were related with the effective diffusion coefficients for water (Dew) and solids (Des) into the fruit. The samples were analyzed under frozen conditions. The glass transition temperature (Tg) corresponding to sucrose in concentrated solution, and the value referred as Tg´ for freeze sucrose solutions were founded. Mango Tg variation was in increasing with the WL decrement, and the melting enthalpy increase with the soluble solids increment into the fruit. As moisture content decrease by dehydration, the food matrix became more viscous and the water and solids transfer are delayed; these changes were reflected in the decrease of effective diffusion coefficients, Dew and Des, while Tg in mango samples increase. All these results show the useful with the MTDSC analysis to follow the osmotic dehydration inside the product.SIP-IPNJ. L. Fernández-Muñoz2012-03-23T16:12:53Z2012-03-23T16:12:53Z2011-122013-01-16T09:56:43Z2013-01-16T09:56:43Z2013-01-16info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article2211-601Xhttp://hdl.handle.net/123456789/291http://www.repositoriodigital.ipn.mx/handle/123456789/10787reponame:Repositorio Digital del IPNinstname:Instituto Politécnico Nacionalinstacron:IPNinfo:eu-repo/semantics/openAccessoai:www.repositoriodigital.ipn.mx:123456789/107872026-02-18T16:40:40Z
dc.title.none.fl_str_mv Glass transition changes during osmotic dehydration
title Glass transition changes during osmotic dehydration
spellingShingle Glass transition changes during osmotic dehydration
M. E. Rosas-Mendoza, J. L. Fernández-Muñoz
Glass transition
heat capacity
diffusion coefficients
osmotic dehydration
mango
title_short Glass transition changes during osmotic dehydration
title_full Glass transition changes during osmotic dehydration
title_fullStr Glass transition changes during osmotic dehydration
title_full_unstemmed Glass transition changes during osmotic dehydration
title_sort Glass transition changes during osmotic dehydration
dc.creator.none.fl_str_mv M. E. Rosas-Mendoza, J. L. Fernández-Muñoz
J.L. Arjona-Román
author M. E. Rosas-Mendoza, J. L. Fernández-Muñoz
author_facet M. E. Rosas-Mendoza, J. L. Fernández-Muñoz
J.L. Arjona-Román
author_role author
author2 J.L. Arjona-Román
author2_role author
dc.subject.none.fl_str_mv Glass transition
heat capacity
diffusion coefficients
osmotic dehydration
mango
topic Glass transition
heat capacity
diffusion coefficients
osmotic dehydration
mango
description The changes in Ataulfo mangoes (Mangifera índica L.) osmotically dehydrated were evaluated through Modulated Temperature Differential Scanning Calorimetry (MTDSC) in order to determine their thermodynamic behavior due to water loss (WL) and solid gain (SG) during the process. These values were related with the effective diffusion coefficients for water (Dew) and solids (Des) into the fruit. The samples were analyzed under frozen conditions. The glass transition temperature (Tg) corresponding to sucrose in concentrated solution, and the value referred as Tg´ for freeze sucrose solutions were founded. Mango Tg variation was in increasing with the WL decrement, and the melting enthalpy increase with the soluble solids increment into the fruit. As moisture content decrease by dehydration, the food matrix became more viscous and the water and solids transfer are delayed; these changes were reflected in the decrease of effective diffusion coefficients, Dew and Des, while Tg in mango samples increase. All these results show the useful with the MTDSC analysis to follow the osmotic dehydration inside the product.
publishDate 2011
dc.date.none.fl_str_mv 2011-12
2012-03-23T16:12:53Z
2012-03-23T16:12:53Z
2013-01-16T09:56:43Z
2013-01-16T09:56:43Z
2013-01-16
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv 2211-601X
http://hdl.handle.net/123456789/291
http://www.repositoriodigital.ipn.mx/handle/123456789/10787
identifier_str_mv 2211-601X
url http://hdl.handle.net/123456789/291
http://www.repositoriodigital.ipn.mx/handle/123456789/10787
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv J. L. Fernández-Muñoz
publisher.none.fl_str_mv J. L. Fernández-Muñoz
dc.source.none.fl_str_mv reponame:Repositorio Digital del IPN
instname:Instituto Politécnico Nacional
instacron:IPN
instname_str Instituto Politécnico Nacional
instacron_str IPN
institution IPN
reponame_str Repositorio Digital del IPN
collection Repositorio Digital del IPN
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1858177545800777728
score 15,228081

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