Impact of glass transition on chemical properties, caking and flowability of soymilk powder during storage

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dc.contributor.authorCRUZ-TIRADO, J.P.
dc.contributor.authorMARTINS, J. P.
dc.contributor.authorOLMOS, B. D. F.
dc.contributor.authorRodrigo Condotta
dc.contributor.authorKUROZAWA, L. E.
dc.contributor.authorOrcidhttps://orcid.org/0000-0001-6524-1233
dc.date.accessioned2022-01-12T21:53:53Z
dc.date.available2022-01-12T21:53:53Z
dc.date.issued2021-07-05
dc.description.abstract© 2021 Elsevier B.V.The objective was to evaluate the effect of glass transition on chemical properties, caking, and flowability of soymilk powder during storage. Samples were stored for 18 weeks under different water activities (Aw: 0.328–0.902) and temperatures (T: 10–55 °C). Chemical changes (antioxidant capacity, phenolic compounds content, and color) and powder flow properties were evaluated using dynamic rheological measurements of the amorphous powder at glassy and rubbery states. The results showed that chemical changes occurred during storage as an effect of Aw and temperature. However, the physical state (glassy × rubbery) had a more relevant role in the degradation of the components. The flow properties of the soymilk powder showed that cohesion, as well as the normalized basic flow energy (NBFE), can be correlated to the rubbery state. The temperature showed higher NBFE values when sample was stored in rubbery state. The results can help understand the role of glass transition on soymilk powder stability.
dc.description.firstpage20
dc.description.lastpage29
dc.description.volume386
dc.identifier.citationCRUZ-TIRADO, J.P.; MARTINS, J. P.; OLMOS, B. D. F.; CONDOTTA, R.; KUROZAWA, L. E. Impact of glass transition on chemical properties, caking and flowability of soymilk powder during storage. Powder Technology, v. 386, p. 20-29, jul. 2021.
dc.identifier.doi10.1016/j.powtec.2021.03.036
dc.identifier.issn0032-5910
dc.identifier.urihttps://repositorio.fei.edu.br/handle/FEI/3570
dc.relation.ispartofPowder Technology
dc.rightsAcesso Restrito
dc.subject.otherlanguageAntioxidant capacity
dc.subject.otherlanguageGlass transition
dc.subject.otherlanguagePowder rheometer
dc.subject.otherlanguageSoymilk powder
dc.subject.otherlanguageStorage stability
dc.titleImpact of glass transition on chemical properties, caking and flowability of soymilk powder during storage
dc.typeArtigo
fei.scopus.citations10
fei.scopus.eid2-s2.0-85102869907
fei.scopus.subjectAntioxidant capacity
fei.scopus.subjectBasic flow
fei.scopus.subjectChemical change
fei.scopus.subjectFlow properties
fei.scopus.subjectFlowability
fei.scopus.subjectPowder rheometers
fei.scopus.subjectProperty
fei.scopus.subjectRubbery state
fei.scopus.subjectSoymilk powders
fei.scopus.subjectStorage stability
fei.scopus.updated2024-08-01
fei.scopus.urlhttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85102869907&origin=inward
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