Physical Evaluation and Hygroscopic Behavior of Dragon Fruit ( Hylocereus undatus) Lyophilized Pulp Powder

被引：13

作者：

Molina, Rosimari ^{[1
]}

Clemente, Edmar ^{[1
]}

da Silva Scapim, Monica Regina ^{[1
]}

Vagula, Julianna Matias ^{[1
]}

机构：

[1] Univ Estadual Maringa, Lab Food Biochem DQI, BR-87020900 Maringa, Parana, Brazil

来源：

DRYING TECHNOLOGY | 2014年 / 32卷 / 16期

关键词：

Food drying; Fruit powders; Hylocereus undatus; Isotherms; WATER SORPTION ISOTHERMS; MALTODEXTRIN; ADSORPTION; MANGO; HEAT; GUM;

D O I：

10.1080/07373937.2014.929587

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Relations between moisture content and water activity of foodstuff can be estimated by determining moisture sorption isotherms. This work aimed at investigating the hygroscopic behavior of dragon fruit powder through sorption isotherms, encapsulated with maltodextrin, and analyzing hygroscopicity, density, and caking degree of samples stored in polyethylene wrappings and laminated coverings at 25 degrees C. Dragon fruit powder showed good results regarding hygroscopicity, density, and caking degree for laminated coverings. In order to describe balance of sorption isotherms, the BET model was the most recommended.

引用

页码：2005 / 2011

页数：7

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