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首页> 外文期刊>Food Science & Nutrition >Effect of different concentrations of pulverized mesocarp of Citrus paradisi Macf on the morphology and glass transition temperature of spray‐dried lemon juice powder
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Effect of different concentrations of pulverized mesocarp of Citrus paradisi Macf on the morphology and glass transition temperature of spray‐dried lemon juice powder

机译：不同浓度的柑桔碎皮中果皮对喷雾干燥柠檬汁粉的形态和玻璃化转变温度的影响

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The aim of this research was to evaluate the effect of different concentrations of pulverized mesocarp of Citrus paradisi Macf as a drying aid, on morphology, particle size and glass transition temperature of spray‐dried lemon juice powder. Five concentrations of grapefruit mesocarp (0.4%, 0.8%, 1.2%, 1.6% and 2.0% (w/w)) and maltodextrin DE 10 (1.2%, w/w) were evaluated as encapsulant agents. The obtained data were evaluated by one‐way ANOVA using Statistix version 8.0. For the means separation, the Tukey's test was applied with a 95% reliability. The morphology of the particles was described. According to the results, by applying different levels of coating agent in lemon juices, powder particles with different sizes (from 3.07 to 6.20?μm) and shapes (spherical, irregular and shrunken or reduced) are obtained; however, their glass transition temperature is not modified, finding values between 37.43 and 38.64°C.
机译：这项研究的目的是评估不同浓度的作为干燥助剂的柑桔粉碎的中果皮对喷雾干燥柠檬汁粉的形态，粒径和玻璃化转变温度的影响。评价了五个浓度的葡萄柚中果皮（0.4％，0.8％，1.2％，1.6％和2.0％（w / w））和麦芽糊精DE 10（1.2％，w / w）作为密封剂。使用Statistix版本8.0通过单因素方差分析评估获得的数据。对于均值分离，以95％的可靠性应用Tukey检验。描述了颗粒的形态。根据结果​​，通过在柠檬汁中使用不同含量的包衣剂，可以获得具有不同大小（3.07至6.20μm）和形状（球形，不规则形，收缩或缩小）的粉末颗粒。但是，它们的玻璃化转变温度没有改变，发现介于37.43和38.64°C之间。

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