ABSTRACTThe water sorption isotherms for freeze‐dried cabbage were determined at 15°C and 23°C, and the state of the water was studied using differential scanning calorimetry (DSC). The water sorption capacity of the freeze‐dried cabbage depended on the temperature. The effects of free sugars were clear in both adsorption and desorption. The thermal behavior of freeze‐dried cabbage was highly moisture dependent. In the capillary condensation range (>0.9 aw) solution of low molecular components of the freeze‐dried cabbage affected its freezing
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