Thermal characteristics and state diagram of freeze-dried broccoli: Freezing curve, maximal-freeze-concentration condition, glass line and solids-melting

• Published in: Thermochimica acta Vol. 655; pp. 129 - 136
• Main Authors: Suresh, Sithara, Al-Habsi, Nasser, Guizani, Nejib, Rahman, Mohammad Shafiur
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 10.09.2017
• Subjects: BET- monolayer; Glass transition; Maximal-freeze-concentration condition; Solids-melting temperature; Glass transition; Maximal-freeze-concentration condition; Solids-melting temperature; BET- monolayer
• ISSN: 0040-6031; 1872-762X
• DOI: 10.1016/j.tca.2017.06.015

[Display omitted] •State Diagram of freeze-dried broccoli was developed.•Measuring and modelling of moisture sorption isotherm of freeze-dried broccoli at different temperatures.•Glass transition measurement and modelling with Gordon-Taylor equation (freeze-dried broccoli with un-freezable water).•Measuring and modelling of solids-melting characteristics using Flory-Huggins model.•Freezing Point data were measured and modeled using Chen’s model. Stability of foods during processing and storage can be determined from their phase and state diagrams. In this study, state diagram of broccoli was developed considering freezing curve, glass line, maximal-freeze-concentration conditions, solids-melting and BET-monolayer line. The freezing point, glass transition and solids-melting were measured and modeled by Chen’s model, Gordon-Taylor model, and Flory-Huggins model, respectively. The ultimate maximal-freeze-concentration conditions (Tm′)u (i.e. end temperature of freezing) and (Tg′′′)u [i.e. end glass transition at (Tm′)u] were found as −30.0°C and −32.2°C, respectively, and solids content (i.e. Xs′) at this point was 0.70g/g sample. The solids-water interaction (χ) during melting was estimated as 0.69 (dimensionless) from Flory-Huggins model, and BET-monolayer was observed as 0.089g/g dry-solids at 20°C.