Water vapour sorption thermodynamic properties and stability of spray dried avocado milkshake powder
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Authors
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V K Shiby
Defence Food research Laboratory
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Karthik S
Kansas State University, USA
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Priyamvada T
Kansas state University, USA
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Mohan chandra Pandey
Defence Food ResearchLaboratory, Mysore
Keywords:
sorption, tg, avocado, milk shake, plasticizing, modellingAbstract
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Abstract
 Correlation of sorption and glass transition properties   were determined for  avocado milk shake  powder obtained by spray-drying with varying levels (2,6,12%) of maltodextrin (MD). The isotherms were Type III and GAB model was found to be adequate to predict the sorption data.   At 25 °C, the critical water content that ensures the glassy state of the shake powder during storage increased from 0.05 to 0.08 g water/g product while the critical water activity increased from 0.14 to nearly 0.6, yield increased and stickiness decreased with increasing levels of MD (2 to 12%)  The correlation between Tg and the water fraction present in the sample was fitted using the Gordon–Taylor model showing satisfactory values of R² ( >0.98). From the combined plot of Tg and EMC vs water activity the critical water activity at 20° C is 0.1 which increased to 0.6 at -5°C.
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