- Title
- Glass transition behavior of spray dried orange juice powder measured by differential scanning calorimetry (DSC) and thermal mechanical compression test (TMCT)
- Creator
- Shrestha, A.; Ua-Arak, T.; Adhikari, Benu; Howes, Tony; Bhandari, Bhesh
- Date
- 2007
- Type
- Text; Journal article
- Identifier
- http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/67805
- Identifier
- vital:2145
- Identifier
-
https://doi.org/10.1080/10942910601109218
- Identifier
- ISSN:1094-2912
- Abstract
- Spray drying behavior of orange juice concentrate with various levels of maltodextrin (DE 6) was studied. Five combinations of orange juice concentrate and maltodextrin (25:75, 30:70, 35:65, 40:60, and 50:50) were spray dried at 160 and 65 degrees C inlet and outlet temperatures, respectively. The product recovered with 50% maltodextrin concentration was sticky and only 20% powder was recovered. The recovery of orange juice powder increased as the amount of maltodextrin in powders increased. The particle size and bulk density remained almost the same in all except in 50% maltodextrin powder which was slightly larger and more dense. The moisture content of spray dried powders was high and desiccated before measuring glass transition temperature. The anhydrous spray dried powders showed increased T-g values with increasing maltodextrin concentration, from 66 degrees C in 50% maltodextrin to 97 degrees C in 75% maltodextrin containing powders. The glass rubber transition ( Tg-r) values of all the products measured using novel Thermal Mechanical Compression Test (TMCT) were higher than T-g values measured by DSC; the difference in values increased with increase in maltodextrin concentration.
- Relation
- International Journal of Food Properties Vol. 10, no. 3 (2007), p. 661-673
- Rights
- Copyright Taylor & Francis
- Rights
- This metadata is freely available under a CCO license
- Subject
- Spray drying; Stickiness; Orange juice; Glass transition temperature
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