Abstract
The state diagram, which is defined as a stability map of different states and phases of a food as a function of the solid content and temperature, is regarded as fundamental approach in the design and optimization of processes or storage procedures of food in the low-, intermediate-, and high-moisture domains. Therefore, in this study, the effects of maltodextrin addition on the freezing points (, ) and glass transition temperatures (, ) required for the construction of state diagrams of fruit juice model systems by using differential scanning calorimetry methods was investigated. A D-optimal experimental design was used to prepare a total of 25 anhydrous model food systems at various dry mass fractions of fructose, glucose, sucrose, pectin, citric acid, and maltodextrin, in which this last component varied between 0 and 0.8. It was found that maltodextrin mass fractions higher than 0.4 are required to induce significant increases of , , , and curves. From this perspective, maltodextrin is a good alternative as a cryoprotectant and as a carrier agent in the food industry. Furthermore, solute-composition-based mathematical models were developed to evaluate the influence of the chemical composition on the thermal transitions and to predict the state diagrams of fruit juices at different maltodextrin mass fractions.
Highlights
A state diagram is a graphical map of the different states of a food or biomaterial as a function of temperature over the entire solid mass fraction scale of materials containing freezable and unfreezable water [1,2,3,4]
A state diagram usually includes the freezing curve as a function of the solid content (Tm vs. ws ), the glass transition curve as a function of the solid content (T g vs. ws ), and the
The experimental freezing points and glass transition temperatures measured by differential scanning calorimetry (DSC) were plotted the opposite compositional dependence of w has been established for some samples, such as pure as functions of the solid contents in order to develop the state diagrams of each of the studied sucrose (Figure 3b, Table 2), which exhibited one of the highest values of w (0.796 g solid/g sample)
Summary
A state diagram is a graphical map of the different states of a food or biomaterial as a function of temperature over the entire solid mass fraction scale of materials containing freezable and unfreezable water [1,2,3,4]. The relationship between T g and ws in the solid mass fraction domain of w0s ≤ T g ≤ 1 has been regarded in the literature as a reference parameter determining the suitable conditions of drying processes and the storage stability of low-moisture food products In these cases, the various time-dependent structural transformations, such as the stickiness and deposition events occurring on the dryer surface during spray drying or caking and the crystallization phenomena that take place during fruit powder storage, are highly dependent on T g values [16,17]. (ii) to construct the corresponding state diagrams, and (iii) to evaluate the influence of the chemical composition on the abovementioned thermal transitions
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