Estimation of the apparent glass transition temperature of spray-dried emulsified powders and yeast powders by their flavor release behavior under temperature ramping conditions
[EN] Flavor release from powders depends on the glass transition temperature (Tg) and water absorption. This study reports a simple method to estimate the apparent Tg by aroma sensing upon flavor release from spray-dried powders. Four different wall materials (maltodextrin (MD), MD blends with fruct...
| Autores: | , , |
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| Tipo de documento: | capítulo de livro |
| Data de publicação: | 2018 |
| País: | España |
| Recursos: | Universitat Politècnica de València (UPV) |
| Repositório: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| Idioma: | inglês |
| OAI Identifier: | oai:riunet.upv.es:10251/116757 |
| Acesso em linha: | https://riunet.upv.es/handle/10251/116757 |
| Access Level: | Acceso aberto |
| Palavra-chave: | Drying Dehydration Dewatering Emerging technologies Products quality Process control Environmental Evaporation Sublimation Diffusion Energy Intensification Yeast Flavor Encapsulation Spray drying Aroma sensor |
| Resumo: | [EN] Flavor release from powders depends on the glass transition temperature (Tg) and water absorption. This study reports a simple method to estimate the apparent Tg by aroma sensing upon flavor release from spray-dried powders. Four different wall materials (maltodextrin (MD), MD blends with fructose at 20 and 40wt%, and yeast cells) were used to encapsulate flavors by spray-drying. The apparent Tg values of MD and MD with 20 and 40wt% fructose were determined as 130, 110, and 75 °C, respectively, similar to those calculated by the Gordon–Taylor equation. The slow flavor release from dried-yeast powder afforded the highest Tg. |
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