Skip to main content
SpringerLink
Log in

Water sorption and glass transition of freeze-dried camu-camu (myrciaria dubia (H.B.K.) Mc Vaugh) pulp

  • Published:
Journal of Thermal Analysis and Calorimetry Aims and scope Submit manuscript

Abstract

Differential scanning calorimetry (DSC) was used to determine phase transitions of freeze-dried camu-camu pulp in a wide range of moisture content. Samples were equilibrated at 25°C over saturated salt solutions in order to obtain water activities (a w) between 0.11–0.90. Samples with a w>0.90 were obtained by direct water addition. At the low and intermediate moisture content range, Gordon–Taylor model was able to predict the plasticizing effect of water. In samples, with a w>0.90, the glass transition curve exhibited a discontinuity and T ’ g was practically constant (–58.8°C), representing the glass transition temperature of the maximally concentrated phase(T g ).

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. KC Justi JV Visentainer NE Souza M Matsushita (2000) Arch. Latinoamer. Nutr. 50 405 Occurrence Handle1:CAS:528:DC%2BD3MXkvFamurY%3D

    CAS  Google Scholar 

  2. SM Zapata JP Dufour (1993) J. Sci. Food Agri. 61 349 Occurrence Handle1:CAS:528:DyaK3sXkslWit7o%3D

    CAS  Google Scholar 

  3. RB Rodrigues HC Menezes LMC Cabral M Dornier GM Rios M Reynes (2004) J. Food Eng. 63 97 Occurrence Handle10.1016/j.jfoodeng.2003.07.009

    Article  Google Scholar 

  4. L Slade H Levine (1991) Crit. Rev. Food Sci. Nutr. 30 115 Occurrence Handle1:CAS:528:DyaK3MXlsFOhsrY%3D Occurrence Handle10.1080/10408399109527543

    Article  CAS  Google Scholar 

  5. GW White SH Cakebread (1966) J. Food Technol. 1 73 Occurrence Handle1:CAS:528:DyaF28XktFGms7g%3D Occurrence Handle10.1111/j.1365-2621.1966.tb01031.x

    Article  CAS  Google Scholar 

  6. A Raemy (2003) J. Therm. Anal. Cal. 71 273 Occurrence Handle10.1023/A:1022299124618 Occurrence Handle1:CAS:528:DC%2BD3sXptFygtw%3D%3D

    Article  CAS  Google Scholar 

  7. YH Roos (1995) J. Food Eng. 24 339 Occurrence Handle10.1016/0260-8774(95)90050-L

    Article  Google Scholar 

  8. Y Roos M Karel (1991) J. Food Sci. 56 266 Occurrence Handle1:CAS:528:DyaK3MXisVKjtL4%3D

    CAS  Google Scholar 

  9. H Levine L Slade (1986) Carbohydr. Polym. 6 213 Occurrence Handle10.1016/0144-8617(86)90021-4 Occurrence Handle1:CAS:528:DyaL28XlslSrs7k%3D

    Article  CAS  Google Scholar 

  10. FP Collares TG Kieckbusch JRD Finzer (2002) Braz. J. Food Technol. 5 117

    Google Scholar 

  11. BR Bhandari T Howes (1999) J. Food Eng. 40 71 Occurrence Handle10.1016/S0260-8774(99)00039-4

    Article  Google Scholar 

  12. LN Bell MJ Hageman (1994) J. Agri. Food Chem. 42 2398 Occurrence Handle10.1021/jf00047a007 Occurrence Handle1:CAS:528:DyaK2cXmsFCisLw%3D

    Article  CAS  Google Scholar 

  13. YH Roos (2003) J. Therm. Anal. Cal. 71 197 Occurrence Handle10.1023/A:1022234805054 Occurrence Handle1:CAS:528:DC%2BD3sXptFyhug%3D%3D

    Article  CAS  Google Scholar 

  14. G Moraga N Martinéz-Navarrete A Chiralt (2004) J. Food Eng. 62 315 Occurrence Handle10.1016/S0260-8774(03)00245-0

    Article  Google Scholar 

  15. InstitutionalAuthorNameInstituto Adolfo Lutz et al. (1985) Normas Analíticas do Instituto Adolfo Lutz (Vol. I), 3rd Ed. Instituto Adolfo Lutz São Paulo

    Google Scholar 

  16. InstitutionalAuthorNameAssociation of Official Analytical Chemistry (A.O.A.C.) et al. (1995) Official Methods of Analysis Association of Official Analytical Chemistry (A.O.A.C.) Washington 1141

    Google Scholar 

  17. D Pearson et al. (1970) The Chemical Analysis of Foods, 6th Ed. J. Churchill and A. Churchill London

    Google Scholar 

  18. WEL Spiess WR Wolf et al. (1983) Physical Properties of Foods Applied Science Publishers New York 65

    Google Scholar 

  19. VRN Telis PJA Sobral (2001) Lebensm.Wiss. u- Technol. 34 199 Occurrence Handle10.1006/fstl.2000.0685 Occurrence Handle1:CAS:528:DC%2BD3MXlsVyqsLY%3D

    Article  CAS  Google Scholar 

  20. YH Roos et al. (1995) Phase Transitions in Foods, 1st Ed. Academic Press Inc. California 360

    Google Scholar 

  21. MM Sá AM Sereno (1994) Thermochim. Acta 246 285 Occurrence Handle10.1016/0040-6031(94)80096-0

    Article  Google Scholar 

  22. VRN Telis AL Gabas FC Menegalli J Telis-Romero (2000) Thermochim. Acta 343 49 Occurrence Handle10.1016/S0040-6031(99)00379-2 Occurrence Handle1:CAS:528:DC%2BD3cXpvFKq

    Article  CAS  Google Scholar 

  23. YH Roos (1987) J. Food Sci. 52 146

    Google Scholar 

  24. PJA Sobral VRN Telis AMQB Habitante A Sereno (2001) Thermochim. Acta 376 83 Occurrence Handle10.1016/S0040-6031(01)00533-0 Occurrence Handle1:CAS:528:DC%2BD3MXlsVWhu7o%3D

    Article  CAS  Google Scholar 

  25. HD Goff ME Sahagian (1996) Thermochim. Acta 280/281 449 Occurrence Handle10.1016/0040-6031(95)02656-8 Occurrence Handle1:CAS:528:DyaK28XkvFGmu7o%3D

    Article  CAS  Google Scholar 

  26. RJ Bellows CJ King (1973) AIChe Symp. Series 69 33 Occurrence Handle1:CAS:528:DyaE2cXks1agtbo%3D

    CAS  Google Scholar 

  27. YH Roos M Karel JL Kokini (1996) Food Technol. 50 95

    Google Scholar 

  28. MM Sá AM Figueredo AM Sereno (1999) Thermochim. Acta 329 31 Occurrence Handle10.1016/S0040-6031(98)00661-3

    Article  Google Scholar 

  29. VRN Telis PJA Sobral (2002) Food Res. Int. 35 435 Occurrence Handle10.1016/S0963-9969(01)00138-7 Occurrence Handle1:CAS:528:DC%2BD38XisV2gsrg%3D

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Faculdade de Engenharia Química (FEQ/UNICAMP), Universidade Estadual de Campinas, Campinas, SP, Brazil, 13083-970

    da Silva M. A. & Kieckbusch T. G.

  2. Faculdade de Zootecnia e Engenharia de Alimentos (FZEA/USP), Universidade de São Paulo, Pirassununga, SP, Brazil, 13630-000

    Sobral P. J. A.

Authors
  1. da Silva M. A.
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Sobral P. J. A.
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Kieckbusch T. G.
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Kieckbusch T. G..

Rights and permissions

Reprints and permissions

About this article

Cite this article

da Silva, M.A., Sobral, P.J.A. & Kieckbusch, T.G. Water sorption and glass transition of freeze-dried camu-camu (myrciaria dubia (H.B.K.) Mc Vaugh) pulp. J Therm Anal Calorim 84, 435–439 (2006). https://doi.org/10.1007/s10973-005-7111-z

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10973-005-7111-z

Keywords

Search

Navigation