Hygroscopic properties and glass transition of dehydrated mango, apple and banana.
Caballero-Cerón C, Serment-Moreno V, Velazquez G, Torres JA, Welti-Chanes J.
Caballero-Cerón C, et al.
J Food Sci Technol. 2018 Feb;55(2):540-549. doi: 10.1007/s13197-017-2963-3. Epub 2017 Dec 4.
J Food Sci Technol. 2018.
PMID: 29391618
Free PMC article.
As moisture approached zero, mango T(g) estimates displayed a downward concavity contrasting with a rapidly increasing trend for apple and banana. The Khalloufi-Maslouhi-Ratti (KMR) model for T(g) as a function of a(w) showed a linear behavior. ...
As moisture approached zero, mango T(g) estimates displayed a downward concavity contrasting with a rapidly increasing trend for apple and b …