Preliminary Study on Glass Transition of Semi-dried Lichi

doi:10.7506/spkx1002-6630-201023021

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (23): 88-92.doi: 10.7506/spkx1002-6630-201023021

• Basic Research • Previous Articles Next Articles

Preliminary Study on Glass Transition of Semi-dried Lichi

CAI Chang-he1,2，CHEN Yu-xu1，ZENG Qing-xiao1

1. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China；
2. Institude of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China

Received:2010-08-30 Revised:2010-11-25 Online:2010-12-15 Published:2010-12-29
Contact: CAI Chang-he E-mail:cch8876@126.com

Abstract

Abstract:

In order to explore a moisture absorption isotherm and glass transition temperature of semi-dried litchi for long-term preservation, the glass transition temperature of semi-dried litchi was determined by using differential scanning calorimetry. Results indicated that the moisture absorption isotherm of semi-dried litchi exhibited an excellent fitting with GAB isotherm model to reveal a "J" shaped. The glass transition temperature (Tg) of semi-dried litchi was between －77.35 ℃ and 65.51 ℃. After the annealing treatment, the glass transition temperature was increased by 10 ℃ and devitrification peaks were eliminated. After freeze-drying treatment, the glass transition temperature semi-dried litchi was increased by 7 ℃.

Key words: litchi, semi-dried litchi, glass transition temperature, preservation

CLC Number:

TS205.1

CAI Chang-he1,2，CHEN Yu-xu1，ZENG Qing-xiao1. Preliminary Study on Glass Transition of Semi-dried Lichi[J]. FOOD SCIENCE, 2010, 31(23): 88-92.

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Preliminary Study on Glass Transition of Semi-dried Lichi

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