Effect of Water Content on the Glass Transition Temperature of Strawberry

Abstract

Abstract: Glass-transition temperature is a very important parameter in freeze-drying and cryopreservation. The glass- transition temperature of strawberry with different water content are measured using DSC. It is found that the partial glass transition appears when the water content of strawberry is higher than 50%. The Tg’ of strawberry with different water content are same and the water content has little influence on it. The complete glass transition appears when the water content is lower than 45%. The water content has great influence on Tg. The Tg increases with the decrease of water content. The function between Tg and the water content is gotten.

Key words: , glass transition temperature； strawberry； differential scanning calorimetry； partial glass transition temperature；

Ye-Xiu-Dong, Zhou-Guo-Yan, Hua-Ze-Zhao, YAN Yan. Effect of Water Content on the Glass Transition Temperature of Strawberry[J]. FOOD SCIENCE, 2006, 27(11): 71-74.

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Effect of Water Content on the Glass Transition Temperature of Strawberry

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