Abstract
Differential scanning calorimetry (DSC) was used to measure phase transitions in samples of Golden Delicious apples after freeze-drying and osmotic drying in a sucrose solution. From DSC traces, glass transition ( T g) and melting ( T m) temperatures were obtained and used to plot the state diagrams for the two types of samples. The Gordon–Taylor equation was able to predict the dependence of the glass transition temperature on moisture content. Before calorimetric analysis, dehydrated samples were equilibrated under a wide range of different relative humidities ( a w 0.12–0.93) and sorption isotherms determined. Experimental sorption isotherms agreed with previous results reported in the literature.
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