Glass transition and sorption properties of Köftür: a dehydrated fruit-based product

AUTOR(ES)

AKTAŞ, Nesimi; GERÇEKASLAN, Kamil Emre

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

2020-12

RESUMO

Abstract This study was conducted to determine the glass transition temperature (Tg) using Differential Scanning Calorimetry (DSC) and sorption characteristics of köftür, a dehydrated fruit-based product. Tg of was found to be 24.5 °C ± 0.30. Sorption isotherms were determined at 5, 15 and 25 °C using nine different salt solutions. The data were then applied to 11 different sorption equations, among which Iglesias-Chirife and Peleg equations revealed the best fitting, and experimental data indicated that the sorption isotherms of köftür exhibits Type-III characteristics.

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