Glass Transition Behavior of Spray Dried Orange Juice Powder Measured by Differential Scanning Calorimetry (DSC) and Thermal Mechanical Compression Test (TMCT)
Open Access
- 31 July 2007
- journal article
- research article
- Published by Taylor & Francis Ltd in International Journal of Food Properties
- Vol. 10 (3), 661-673
- https://doi.org/10.1080/10942910601109218
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°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 Tg values with increasing maltodextrin concentration, from 66°C in 50% maltodextrin to 97°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 Tg values measured by DSC; the difference in values increased with increase in maltodextrin concentration.Keywords
This publication has 22 references indexed in Scilit:
- Characterization of the Surface Stickiness of Fructose–Maltodextrin Solutions During DryingDrying Technology, 2003
- Problems Associated With Spray Drying Of Sugar-Rich FoodsDrying Technology, 1997
- Caking and Stickiness of Dairy‐Based Food Powders as Related to Glass TransitionJournal of Food Science, 1994
- Melting and glass transitions of low molecular weight carbohydratesCarbohydrate Research, 1993
- THE STICKY ISSUES OF DRYINGDrying Technology, 1992
- Water and Molecular Weight Effects on Glass Transitions in Amorphous Carbohydrates and Carbohydrate SolutionsJournal of Food Science, 1991
- Plasticizing Effect of Water on Thermal Behavior and Crystallization of Amorphous Food ModelsJournal of Food Science, 1991
- Phase Transitions of Mixtures of Amorphous Polysaccharides and SugarsBiotechnology Progress, 1991
- Mechanism of stickiness in hygroscopic, amorphous powdersIndustrial & Engineering Chemistry Fundamentals, 1982
- A study of some of the factors affecting the spray drying of concentrated orange juice, on a laboratory scaleInternational Journal of Food Science & Technology, 1971