Sorption properties, glass transition and state diagrams for pumpkin powders containing maltodextrins
The state diagrams of freeze-dried pumpkin powders with different maltodextrin additions were developed using glass transition line, freezing curve and maximal-freeze-concentrations conditions. The freezing curve was plotted employing Clausius – Clapeyron equation and glass transition lines were dev...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Stępień, Anna [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2020transfer abstract |
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| Übergeordnetes Werk: |
Enthalten in: Assessment of urban identity through a matrix of cultural landscapes - Ziyaee, Maryam ELSEVIER, 2017, an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST), Amsterdam [u.a.] |
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| Übergeordnetes Werk: |
volume:134 ; year:2020 ; pages:0 |
| Links: |
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| DOI / URN: |
10.1016/j.lwt.2020.110192 |
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ELV051842955 |
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| 245 | 1 | 0 | |a Sorption properties, glass transition and state diagrams for pumpkin powders containing maltodextrins |
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| 520 | |a The state diagrams of freeze-dried pumpkin powders with different maltodextrin additions were developed using glass transition line, freezing curve and maximal-freeze-concentrations conditions. The freezing curve was plotted employing Clausius – Clapeyron equation and glass transition lines were developed using Gordon – Taylor model. The ultimate maximum-freeze-concentration conditions of the powders were observed in range from 0.685 to 0.745 g solids/g sample. Characteristic glass transition temperature of maximum-freeze-concentration (Tg’) of the pumpkin was equal to - 83.7 °C and was increase with increasing maltodextrin addition. Adsorption isotherms of pumpkin – maltodextrin powders were determined at 25 °C by static - gravimetric method and the experimental data was modelled with BET and GAB equations. Monolayer moisture content of the pumpkin powder decreased with increasing maltodextrin additions. The state diagram and water adsorption isotherms of the pumpkin – maltodextrin powders are useful for predicting suitable storage and processing conditions. | ||
| 520 | |a The state diagrams of freeze-dried pumpkin powders with different maltodextrin additions were developed using glass transition line, freezing curve and maximal-freeze-concentrations conditions. The freezing curve was plotted employing Clausius – Clapeyron equation and glass transition lines were developed using Gordon – Taylor model. The ultimate maximum-freeze-concentration conditions of the powders were observed in range from 0.685 to 0.745 g solids/g sample. Characteristic glass transition temperature of maximum-freeze-concentration (Tg’) of the pumpkin was equal to - 83.7 °C and was increase with increasing maltodextrin addition. Adsorption isotherms of pumpkin – maltodextrin powders were determined at 25 °C by static - gravimetric method and the experimental data was modelled with BET and GAB equations. Monolayer moisture content of the pumpkin powder decreased with increasing maltodextrin additions. The state diagram and water adsorption isotherms of the pumpkin – maltodextrin powders are useful for predicting suitable storage and processing conditions. | ||
| 650 | 7 | |a Glass transition |2 Elsevier | |
| 650 | 7 | |a State diagram |2 Elsevier | |
| 650 | 7 | |a Maltodextrin |2 Elsevier | |
| 650 | 7 | |a Pumpkin |2 Elsevier | |
| 650 | 7 | |a Freezing curve |2 Elsevier | |
| 650 | 7 | |a Food powders |2 Elsevier | |
| 650 | 7 | |a Sorption isotherms |2 Elsevier | |
| 700 | 1 | |a Witczak, Mariusz |4 oth | |
| 700 | 1 | |a Witczak, Teresa |4 oth | |
| 773 | 0 | 8 | |i Enthalten in |n Elsevier |a Ziyaee, Maryam ELSEVIER |t Assessment of urban identity through a matrix of cultural landscapes |d 2017 |d an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) |g Amsterdam [u.a.] |w (DE-627)ELV004078675 |
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10.1016/j.lwt.2020.110192 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001559.pica (DE-627)ELV051842955 (ELSEVIER)S0023-6438(20)31181-6 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Stępień, Anna verfasserin aut Sorption properties, glass transition and state diagrams for pumpkin powders containing maltodextrins 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The state diagrams of freeze-dried pumpkin powders with different maltodextrin additions were developed using glass transition line, freezing curve and maximal-freeze-concentrations conditions. The freezing curve was plotted employing Clausius – Clapeyron equation and glass transition lines were developed using Gordon – Taylor model. The ultimate maximum-freeze-concentration conditions of the powders were observed in range from 0.685 to 0.745 g solids/g sample. Characteristic glass transition temperature of maximum-freeze-concentration (Tg’) of the pumpkin was equal to - 83.7 °C and was increase with increasing maltodextrin addition. Adsorption isotherms of pumpkin – maltodextrin powders were determined at 25 °C by static - gravimetric method and the experimental data was modelled with BET and GAB equations. Monolayer moisture content of the pumpkin powder decreased with increasing maltodextrin additions. The state diagram and water adsorption isotherms of the pumpkin – maltodextrin powders are useful for predicting suitable storage and processing conditions. The state diagrams of freeze-dried pumpkin powders with different maltodextrin additions were developed using glass transition line, freezing curve and maximal-freeze-concentrations conditions. The freezing curve was plotted employing Clausius – Clapeyron equation and glass transition lines were developed using Gordon – Taylor model. The ultimate maximum-freeze-concentration conditions of the powders were observed in range from 0.685 to 0.745 g solids/g sample. Characteristic glass transition temperature of maximum-freeze-concentration (Tg’) of the pumpkin was equal to - 83.7 °C and was increase with increasing maltodextrin addition. Adsorption isotherms of pumpkin – maltodextrin powders were determined at 25 °C by static - gravimetric method and the experimental data was modelled with BET and GAB equations. Monolayer moisture content of the pumpkin powder decreased with increasing maltodextrin additions. The state diagram and water adsorption isotherms of the pumpkin – maltodextrin powders are useful for predicting suitable storage and processing conditions. Glass transition Elsevier State diagram Elsevier Maltodextrin Elsevier Pumpkin Elsevier Freezing curve Elsevier Food powders Elsevier Sorption isotherms Elsevier Witczak, Mariusz oth Witczak, Teresa oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:134 year:2020 pages:0 https://doi.org/10.1016/j.lwt.2020.110192 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 134 2020 0 |
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10.1016/j.lwt.2020.110192 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001559.pica (DE-627)ELV051842955 (ELSEVIER)S0023-6438(20)31181-6 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Stępień, Anna verfasserin aut Sorption properties, glass transition and state diagrams for pumpkin powders containing maltodextrins 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The state diagrams of freeze-dried pumpkin powders with different maltodextrin additions were developed using glass transition line, freezing curve and maximal-freeze-concentrations conditions. The freezing curve was plotted employing Clausius – Clapeyron equation and glass transition lines were developed using Gordon – Taylor model. The ultimate maximum-freeze-concentration conditions of the powders were observed in range from 0.685 to 0.745 g solids/g sample. Characteristic glass transition temperature of maximum-freeze-concentration (Tg’) of the pumpkin was equal to - 83.7 °C and was increase with increasing maltodextrin addition. Adsorption isotherms of pumpkin – maltodextrin powders were determined at 25 °C by static - gravimetric method and the experimental data was modelled with BET and GAB equations. Monolayer moisture content of the pumpkin powder decreased with increasing maltodextrin additions. The state diagram and water adsorption isotherms of the pumpkin – maltodextrin powders are useful for predicting suitable storage and processing conditions. The state diagrams of freeze-dried pumpkin powders with different maltodextrin additions were developed using glass transition line, freezing curve and maximal-freeze-concentrations conditions. The freezing curve was plotted employing Clausius – Clapeyron equation and glass transition lines were developed using Gordon – Taylor model. The ultimate maximum-freeze-concentration conditions of the powders were observed in range from 0.685 to 0.745 g solids/g sample. Characteristic glass transition temperature of maximum-freeze-concentration (Tg’) of the pumpkin was equal to - 83.7 °C and was increase with increasing maltodextrin addition. Adsorption isotherms of pumpkin – maltodextrin powders were determined at 25 °C by static - gravimetric method and the experimental data was modelled with BET and GAB equations. Monolayer moisture content of the pumpkin powder decreased with increasing maltodextrin additions. The state diagram and water adsorption isotherms of the pumpkin – maltodextrin powders are useful for predicting suitable storage and processing conditions. Glass transition Elsevier State diagram Elsevier Maltodextrin Elsevier Pumpkin Elsevier Freezing curve Elsevier Food powders Elsevier Sorption isotherms Elsevier Witczak, Mariusz oth Witczak, Teresa oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:134 year:2020 pages:0 https://doi.org/10.1016/j.lwt.2020.110192 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 134 2020 0 |
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10.1016/j.lwt.2020.110192 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001559.pica (DE-627)ELV051842955 (ELSEVIER)S0023-6438(20)31181-6 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Stępień, Anna verfasserin aut Sorption properties, glass transition and state diagrams for pumpkin powders containing maltodextrins 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The state diagrams of freeze-dried pumpkin powders with different maltodextrin additions were developed using glass transition line, freezing curve and maximal-freeze-concentrations conditions. The freezing curve was plotted employing Clausius – Clapeyron equation and glass transition lines were developed using Gordon – Taylor model. The ultimate maximum-freeze-concentration conditions of the powders were observed in range from 0.685 to 0.745 g solids/g sample. Characteristic glass transition temperature of maximum-freeze-concentration (Tg’) of the pumpkin was equal to - 83.7 °C and was increase with increasing maltodextrin addition. Adsorption isotherms of pumpkin – maltodextrin powders were determined at 25 °C by static - gravimetric method and the experimental data was modelled with BET and GAB equations. Monolayer moisture content of the pumpkin powder decreased with increasing maltodextrin additions. The state diagram and water adsorption isotherms of the pumpkin – maltodextrin powders are useful for predicting suitable storage and processing conditions. The state diagrams of freeze-dried pumpkin powders with different maltodextrin additions were developed using glass transition line, freezing curve and maximal-freeze-concentrations conditions. The freezing curve was plotted employing Clausius – Clapeyron equation and glass transition lines were developed using Gordon – Taylor model. The ultimate maximum-freeze-concentration conditions of the powders were observed in range from 0.685 to 0.745 g solids/g sample. Characteristic glass transition temperature of maximum-freeze-concentration (Tg’) of the pumpkin was equal to - 83.7 °C and was increase with increasing maltodextrin addition. Adsorption isotherms of pumpkin – maltodextrin powders were determined at 25 °C by static - gravimetric method and the experimental data was modelled with BET and GAB equations. Monolayer moisture content of the pumpkin powder decreased with increasing maltodextrin additions. The state diagram and water adsorption isotherms of the pumpkin – maltodextrin powders are useful for predicting suitable storage and processing conditions. Glass transition Elsevier State diagram Elsevier Maltodextrin Elsevier Pumpkin Elsevier Freezing curve Elsevier Food powders Elsevier Sorption isotherms Elsevier Witczak, Mariusz oth Witczak, Teresa oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:134 year:2020 pages:0 https://doi.org/10.1016/j.lwt.2020.110192 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 134 2020 0 |
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10.1016/j.lwt.2020.110192 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001559.pica (DE-627)ELV051842955 (ELSEVIER)S0023-6438(20)31181-6 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Stępień, Anna verfasserin aut Sorption properties, glass transition and state diagrams for pumpkin powders containing maltodextrins 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The state diagrams of freeze-dried pumpkin powders with different maltodextrin additions were developed using glass transition line, freezing curve and maximal-freeze-concentrations conditions. The freezing curve was plotted employing Clausius – Clapeyron equation and glass transition lines were developed using Gordon – Taylor model. The ultimate maximum-freeze-concentration conditions of the powders were observed in range from 0.685 to 0.745 g solids/g sample. Characteristic glass transition temperature of maximum-freeze-concentration (Tg’) of the pumpkin was equal to - 83.7 °C and was increase with increasing maltodextrin addition. Adsorption isotherms of pumpkin – maltodextrin powders were determined at 25 °C by static - gravimetric method and the experimental data was modelled with BET and GAB equations. Monolayer moisture content of the pumpkin powder decreased with increasing maltodextrin additions. The state diagram and water adsorption isotherms of the pumpkin – maltodextrin powders are useful for predicting suitable storage and processing conditions. The state diagrams of freeze-dried pumpkin powders with different maltodextrin additions were developed using glass transition line, freezing curve and maximal-freeze-concentrations conditions. The freezing curve was plotted employing Clausius – Clapeyron equation and glass transition lines were developed using Gordon – Taylor model. The ultimate maximum-freeze-concentration conditions of the powders were observed in range from 0.685 to 0.745 g solids/g sample. Characteristic glass transition temperature of maximum-freeze-concentration (Tg’) of the pumpkin was equal to - 83.7 °C and was increase with increasing maltodextrin addition. Adsorption isotherms of pumpkin – maltodextrin powders were determined at 25 °C by static - gravimetric method and the experimental data was modelled with BET and GAB equations. Monolayer moisture content of the pumpkin powder decreased with increasing maltodextrin additions. The state diagram and water adsorption isotherms of the pumpkin – maltodextrin powders are useful for predicting suitable storage and processing conditions. Glass transition Elsevier State diagram Elsevier Maltodextrin Elsevier Pumpkin Elsevier Freezing curve Elsevier Food powders Elsevier Sorption isotherms Elsevier Witczak, Mariusz oth Witczak, Teresa oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:134 year:2020 pages:0 https://doi.org/10.1016/j.lwt.2020.110192 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 134 2020 0 |
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10.1016/j.lwt.2020.110192 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001559.pica (DE-627)ELV051842955 (ELSEVIER)S0023-6438(20)31181-6 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Stępień, Anna verfasserin aut Sorption properties, glass transition and state diagrams for pumpkin powders containing maltodextrins 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The state diagrams of freeze-dried pumpkin powders with different maltodextrin additions were developed using glass transition line, freezing curve and maximal-freeze-concentrations conditions. The freezing curve was plotted employing Clausius – Clapeyron equation and glass transition lines were developed using Gordon – Taylor model. The ultimate maximum-freeze-concentration conditions of the powders were observed in range from 0.685 to 0.745 g solids/g sample. Characteristic glass transition temperature of maximum-freeze-concentration (Tg’) of the pumpkin was equal to - 83.7 °C and was increase with increasing maltodextrin addition. Adsorption isotherms of pumpkin – maltodextrin powders were determined at 25 °C by static - gravimetric method and the experimental data was modelled with BET and GAB equations. Monolayer moisture content of the pumpkin powder decreased with increasing maltodextrin additions. The state diagram and water adsorption isotherms of the pumpkin – maltodextrin powders are useful for predicting suitable storage and processing conditions. The state diagrams of freeze-dried pumpkin powders with different maltodextrin additions were developed using glass transition line, freezing curve and maximal-freeze-concentrations conditions. The freezing curve was plotted employing Clausius – Clapeyron equation and glass transition lines were developed using Gordon – Taylor model. The ultimate maximum-freeze-concentration conditions of the powders were observed in range from 0.685 to 0.745 g solids/g sample. Characteristic glass transition temperature of maximum-freeze-concentration (Tg’) of the pumpkin was equal to - 83.7 °C and was increase with increasing maltodextrin addition. Adsorption isotherms of pumpkin – maltodextrin powders were determined at 25 °C by static - gravimetric method and the experimental data was modelled with BET and GAB equations. Monolayer moisture content of the pumpkin powder decreased with increasing maltodextrin additions. The state diagram and water adsorption isotherms of the pumpkin – maltodextrin powders are useful for predicting suitable storage and processing conditions. Glass transition Elsevier State diagram Elsevier Maltodextrin Elsevier Pumpkin Elsevier Freezing curve Elsevier Food powders Elsevier Sorption isotherms Elsevier Witczak, Mariusz oth Witczak, Teresa oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:134 year:2020 pages:0 https://doi.org/10.1016/j.lwt.2020.110192 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 134 2020 0 |
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The freezing curve was plotted employing Clausius – Clapeyron equation and glass transition lines were developed using Gordon – Taylor model. The ultimate maximum-freeze-concentration conditions of the powders were observed in range from 0.685 to 0.745 g solids/g sample. Characteristic glass transition temperature of maximum-freeze-concentration (Tg’) of the pumpkin was equal to - 83.7 °C and was increase with increasing maltodextrin addition. Adsorption isotherms of pumpkin – maltodextrin powders were determined at 25 °C by static - gravimetric method and the experimental data was modelled with BET and GAB equations. Monolayer moisture content of the pumpkin powder decreased with increasing maltodextrin additions. 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Adsorption isotherms of pumpkin – maltodextrin powders were determined at 25 °C by static - gravimetric method and the experimental data was modelled with BET and GAB equations. Monolayer moisture content of the pumpkin powder decreased with increasing maltodextrin additions. 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Sorption properties, glass transition and state diagrams for pumpkin powders containing maltodextrins |
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The state diagrams of freeze-dried pumpkin powders with different maltodextrin additions were developed using glass transition line, freezing curve and maximal-freeze-concentrations conditions. The freezing curve was plotted employing Clausius – Clapeyron equation and glass transition lines were developed using Gordon – Taylor model. The ultimate maximum-freeze-concentration conditions of the powders were observed in range from 0.685 to 0.745 g solids/g sample. Characteristic glass transition temperature of maximum-freeze-concentration (Tg’) of the pumpkin was equal to - 83.7 °C and was increase with increasing maltodextrin addition. Adsorption isotherms of pumpkin – maltodextrin powders were determined at 25 °C by static - gravimetric method and the experimental data was modelled with BET and GAB equations. Monolayer moisture content of the pumpkin powder decreased with increasing maltodextrin additions. The state diagram and water adsorption isotherms of the pumpkin – maltodextrin powders are useful for predicting suitable storage and processing conditions. |
| abstractGer |
The state diagrams of freeze-dried pumpkin powders with different maltodextrin additions were developed using glass transition line, freezing curve and maximal-freeze-concentrations conditions. The freezing curve was plotted employing Clausius – Clapeyron equation and glass transition lines were developed using Gordon – Taylor model. The ultimate maximum-freeze-concentration conditions of the powders were observed in range from 0.685 to 0.745 g solids/g sample. Characteristic glass transition temperature of maximum-freeze-concentration (Tg’) of the pumpkin was equal to - 83.7 °C and was increase with increasing maltodextrin addition. Adsorption isotherms of pumpkin – maltodextrin powders were determined at 25 °C by static - gravimetric method and the experimental data was modelled with BET and GAB equations. Monolayer moisture content of the pumpkin powder decreased with increasing maltodextrin additions. The state diagram and water adsorption isotherms of the pumpkin – maltodextrin powders are useful for predicting suitable storage and processing conditions. |
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The state diagrams of freeze-dried pumpkin powders with different maltodextrin additions were developed using glass transition line, freezing curve and maximal-freeze-concentrations conditions. The freezing curve was plotted employing Clausius – Clapeyron equation and glass transition lines were developed using Gordon – Taylor model. The ultimate maximum-freeze-concentration conditions of the powders were observed in range from 0.685 to 0.745 g solids/g sample. Characteristic glass transition temperature of maximum-freeze-concentration (Tg’) of the pumpkin was equal to - 83.7 °C and was increase with increasing maltodextrin addition. Adsorption isotherms of pumpkin – maltodextrin powders were determined at 25 °C by static - gravimetric method and the experimental data was modelled with BET and GAB equations. Monolayer moisture content of the pumpkin powder decreased with increasing maltodextrin additions. The state diagram and water adsorption isotherms of the pumpkin – maltodextrin powders are useful for predicting suitable storage and processing conditions. |
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