Document
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Consejo Nacional de Ciencia y Tecnología, CONACYT: CB-2012.01/179490
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type: BFO_0000020
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funding vehicle for: Using model food systems to develop mathematical models for construction of state diagrams of fruit products

Continuant
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Using model food systems to develop mathematical models for construction of state diagrams of fruit products
related by: authorship_36361
abstract: The parameters of the Gordon-Taylor equation (Tgs, k), the Chen equation (E,B) and the maximally freeze-concentrated phase (Tm’ Tg’xs’) have been regarded as necessary data for construction of state diagrams of sugar-rich foods. These parameters are significantly influenced by the sugar mass fractions; thus mathematical models for constructing the state diagram parameters based on the type and mass fraction of the main solutes of fruits are required. Experiments using model food systems and validation experiments using fruit juices were designed in this work with the purpose of developing, calibrating and validating the performance of mathematical models. Differential Scanning Calorimetry (DSC) was used to evaluate the thermal transitions of 19 model food systems with well-controlled chemical composition and of 5 fruit juices. Mathematical expressions of Tgs,k,E,B,Tg’,Tm’,xs’ as a function of mass fraction of fructose (XF), glucose (XG), sucrose (XS), pectin (XP) and citric acid (XA) and their interactions were developed. A statistical validation (α = 0.05) showed that solute composition-based mathematical models developed in this study are suitable and accurate for construction of state diagrams of real sugar-rich foods in which only the knowledge of their solid mass fraction is required. © 2018 Elsevier Ltd
related by: authorship_36356
page end: 81
related by: authorship_36362
type: Information Content Entity
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related by: authorship_36357
most specific type: Article
type: Continuant
type: Document
related by: authorship_36359
estado: published
has funding vehicle: Consejo Nacional de Ciencia y Tecnología, CONACYT: CB-2012.01/179490
type: Article
e iscopus: 2-s2.0-85042880066
most specific type: Document
freetext keyword: Freezing curve; Fruit juices; Glass transition curve; Mathematical models; Model food systems; State diagram Differential scanning calorimetry; Fruit juices; Fruits; Functions; Glass transition; Mathematical models; Chemical compositions; Freezing curves; Gordon-Taylor equation; Mathematical expressions; Model foods; State diagram; Statistical validation; Thermal transitions; Thermal processing (foods)
crisid: 5720
origen: scopus
has publication venue: Journal of Food Engineering
doi: 10.1016/j.jfoodeng.2018.02.025
related by: authorship_36360
date time value: article date 5720
type: Generically Dependent Continuant
type: Thing
volume: 230
page start: 72
related by: authorship_36358

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Journal of Food Engineering
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type: Generically Dependent Continuant
type: Continuant
type: Journal
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type: Information Content Entity
publication venue for: Using model food systems to develop mathematical models for construction of state diagrams of fruit products
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Generically Dependent Continuant
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RDF description of Using model food systems to develop mathematical models for construction of state diagrams of fruit products - http://orbis.uaslp.mx/vivo/individual/scopus5719
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date: 2026-08-26T23:54:26
publisher: vivo
type: Document

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