英文文献：《葡萄柚汁粉崩坏与水分活度、玻璃化转变和多糖添加物的关系》.pptVIP

Collapse and Color Changes in Grapefruit Juice Powder as Affected by Water Activity, Glass Transition,and Addition of Carbohydrate Polymers Writer:V. R. N. Telis N. Martínez-Navarrete 演讲人：李晋 Abstract Physicochemical and structural properties of grapefruit juice powder were investigated as affected by the addition of maltodextrins of two dextrose equivalent (DE) and gum arabic. Freeze-dried powdered juices were equilibrated at different vapor pressure atmospheres, giving samples with water activity between zero and 0.84. The mechanical properties of the powders were assessed by confined compression, and the compressed samples were subjected to color analysis. The maximum force attained during the compression and the color coordinates were related to water activity and glass transition temperature, and a single value of ΔT=T−Tg could be taken as the critical limit to the safe storage of the powders, regardless of their composition. The results indicated that from the perspective of the time at which deleterious changes would take place in powders stored at certain ambient conditions and exposed to certain rate of water uptake, the collapse of the powder would precede browning development. Keywords:Water activity . Glass transition . Freeze drying . Maltodextrin . Gum Arabic . Mechanical compression Introduction Powdered juices might constitute good alternatives of convenient and healthy food products or ingredients to formulate foods or to reconstitute natural fruit juices. Particularly those extracted from citrus such as orange, lemon and grapefruit, are considered nutrient-dense beverages. Most of the soluble solids present in fruit juices are low molecular weight sugars, organic acids, and free amino acids. When these classes of compounds are subjected to a rapid water removal such as during freeze–drying or spray drying, the resulting solid matrix may be in an amorphous metastable state that is very sensitive to changes in temperatu