Determination of the structural stability of a premix powder through the critical water activity
| Autor: | Víctor Barrera-Figueroa, Evangelina García-Armenta, Yunia Verónica García-Tejeda, Juan Martín Martínez-Audelo |
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| Rok vydání: | 2019 |
| Předmět: |
Carrot juice
Materials science Chromatography biology Water activity General Chemical Engineering 010401 analytical chemistry 04 agricultural and veterinary sciences 040401 food science 01 natural sciences Industrial and Manufacturing Engineering 0104 chemical sciences Whey protein isolate 0404 agricultural biotechnology Adsorption Structural stability Inflection point Digital image analysis biology.protein Safety Risk Reliability and Quality Soy protein Food Science |
| Zdroj: | Journal of Food Measurement and Characterization. 13:1323-1332 |
| ISSN: | 2193-4134 2193-4126 |
| DOI: | 10.1007/s11694-019-00047-1 |
| Popis: | This paper analyses the structural stability of a premix powder that consists of a mixture of whey protein isolate, soy protein isolate, sodium caseinate, carrot juice, and honey bee, which are mixed together by spray-drying. The structural stability of the powder is determined by means of its critical water activity (RHc) at 25 °C, which is determined by three different procedures, namely, by the conventional graphical method, by calculating the inflection points in the adsorption isotherms, and by digital image analysis on the powders stored at different water activities ( $$0.11\le a_{w}\le 0.53$$ ). These three methodological approaches can predict the value of RHc reliably. |
| Databáze: | OpenAIRE |
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