Effect of Moisture on the Thermal Behavior of Strawberries Studied using Differential Scanning Calorimetry
Yrjö H. Roos
Journal of Food Science
Abstract
ABSTRACT Differential scanning calorimetry was used to determine the thermal transitions in fresh and freeze‐dried strawberries and the moisture dependence of these transitions. The freeze‐dried strawberry samples had a glass transition at 30–60°C, and the melting endotherm of the dried products was similar to that for freeze‐dried sugars. The glass transition temperature of humidified samples was a linear function of the water activity; it decreased with increasing moisture content. Ice was found to melt at a moisture content of 21.4% or above. The melting of ice in strawberries was similar to that in sugar solutions and fruit juices.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
ice in strawberries melts at 21.4% moisture content or above
“Ice was found to melt at a moisture content of 21.4% or above”
melting of ice in strawberries is similar to melting of ice in sugar solutions and fruit juices
“The melting of ice in strawberries was similar to that in sugar solutions and fruit juices”
humidified strawberry samples decreases with increasing moisture content
“it decreased with increasing moisture content”