Implication of water activity and glass transition on the mechanical and optical properties of freeze-dried apple and banana slices

The interactions between water content, matrix structures and chemical and physical events in complex foods are usually regarded in terms of water activity and glass transition. In this work, the water content and water activity values that define important changes in the textural and optical proper...

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Bibliographic Details
Published in:Journal of food engineering 2011-10, Vol.106 (3), p.212-219
Main Authors: Moraga, G., Talens, P., Moraga, M.J., Martínez-Navarrete, N.
Format: Article
Language:English
Subjects:
Apples
Bananas
Biological and medical sciences
Browning
CIEL ∗a∗b∗ color co-ordinates
Critical water content-critical water activity
Food engineering
Food industries
Foods
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
General aspects
Glass transition
Glassy–rubbery state
Mechanical puncture test
Moisture content
Optical properties
Translucency
Water activity
Water adsorption
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Summary:The interactions between water content, matrix structures and chemical and physical events in complex foods are usually regarded in terms of water activity and glass transition. In this work, the water content and water activity values that define important changes in the textural and optical properties of freeze-dried banana and apple slices have been related to the critical water content and water activity that cause the glass transition in both products. From the obtained results, it may be concluded that both approaches, glass transition and water activity, may be considered to prevent changes in the mechanical properties, while only the concept of water activity is needed to control the browning reactions that take place in the fruits.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2011.05.009