Glass transition and sorption properties of Köftür: a dehydrated fruit-based product

Abstract This study was conducted to determine the glass transition temperature (Tg) using Differential Scanning Calorimetry (DSC) and sorption characteristics of köftür, a dehydrated fruit-based product. Tg of was found to be 24.5 °C ± 0.30. Sorption isotherms were determined at 5, 15 and 25 °C usi...

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Published inCiência e tecnologia de alimentos Vol. 40; no. suppl 2; pp. 503 - 511
Main Authors AKTAŞ, Nesimi, GERÇEKASLAN, Kamil Emre
Format Journal Article
LanguageEnglish
Published Sociedade Brasileira de Ciência e Tecnologia de Alimentos 01.12.2020
Subjects
FOOD SCIENCE & TECHNOLOGY
Köftür
sorption isotherm
glass transition temperature
differential scanning calorimetry
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Summary:Abstract This study was conducted to determine the glass transition temperature (Tg) using Differential Scanning Calorimetry (DSC) and sorption characteristics of köftür, a dehydrated fruit-based product. Tg of was found to be 24.5 °C ± 0.30. Sorption isotherms were determined at 5, 15 and 25 °C using nine different salt solutions. The data were then applied to 11 different sorption equations, among which Iglesias-Chirife and Peleg equations revealed the best fitting, and experimental data indicated that the sorption isotherms of köftür exhibits Type-III characteristics.
ISSN:0101-2061
1678-457X
1678-457X
DOI:10.1590/fst.34419