Hygroscopic Mechanism of Blueberry Powder Based on Glass Transition Theory

Blueberry powder was made from two varieties of blueberries, ‘Jewelry’ and ‘Coast’, and the quality changes of blueberry powder before and after moisture sorption were studied. The hygroscopic isotherms of blueberry powder at different temperatures (5, 15, 25, 35 and 45 ℃) were measured by static we...

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Autor Principal:	CHU Wenjing, Sun yue, xiao liuliu, CHEN Andi, TAO Yani
Formato:	Artigo
Idioma:	Inglês
Publicado:	China Food Publishing Company 2023-02-01
Series:	Shipin Kexue
Assuntos:	blueberry powder; glass transition temperature; thermodynamic properties; enthalpy-entropy compensation
Acceso en liña:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-3-005.pdf
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