Differential scanning calorimetry of low-moisture apple products

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dc.contributor.authorAguilera, JM
dc.contributor.authorCuadros, TR
dc.contributor.authordel Valle, JM
dc.date.accessioned2025-01-21T01:32:32Z
dc.date.available2025-01-21T01:32:32Z
dc.date.issued1998
dc.description.abstractDifferential scanning calorimetry (DSC) was used to detect thermal phase transitions in low-moisture apple products, cell walls and related materials. Freeze-dried (FD) apple tissue equilibrated over P2O5 exhibited a T-g around 11 degrees C, similar to that of FD apple juice and slightly higher than the predicted value for the sugar mixture in juice (7 degrees C). Samples also showed an endothermic peak around 50-70 degrees C. Cell wall (CW) material from apple prepared by five different methods and dried over P2O5 showed an endothermic peak (onset around 120 degrees C and peak between 130-160 degrees C) caused by water evaporation. No glass transition was detected in CW preparations for any water activity. The same behavior was observed for microcrystalline cellulose, apple pectin, pine wood and walnut leaves equilibrated over P2O5 Low-moisture CW exhibited a more hydrophobic behavior than apple tissue as revealed by adsorption isotherms. (C) 1998 Elsevier Science Ltd. All rights reserved.
dc.fuente.origenWOS
dc.identifier.eissn1879-1344
dc.identifier.issn0144-8617
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/97278
dc.identifier.wosidWOS:000076835300010
dc.issue.numero1
dc.language.isoen
dc.pagina.final86
dc.pagina.inicio79
dc.revistaCarbohydrate polymers
dc.rightsacceso restringido
dc.subjectDSC
dc.subjectapple
dc.subjectcell walls
dc.subjectglass transition
dc.subjectsugars
dc.subjectwater activity
dc.titleDifferential scanning calorimetry of low-moisture apple products
dc.typeartículo
dc.volumen37
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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