Glass transition and sticky point temperatures and stability/mobility diagram of fruit powders

Principal components present in fruits are low molecular weight sugars and some organic acids. They have low glass transition temperature (T _g) and are very hygroscopic in their amorphous state, so the dry product becomes sticky. Water acts as a plasticizer and decreases the glass transition temperature of the product with the increase in moisture content and water activity. To overcome this problem, ingredients having high T _g value, such as maltodextrin, and food grade anti-caking agents were added to prepare vacuum dried fruit powders. The relationship between T _g and a _w provides a simple method for prediction of safe storage temperature at different relative humidities environment. Food powders namely, mango, pineapple, and tomato (3-4% w.b moisture content) were produced by mixing with maltodextrin and tri calcium phosphate at predetermined levels before drying. The relationship among glass transition temperature (T _g), sticky point temperature (T _s), moisture content and water activity of the three powders was represented in a stability/mobility diagram to find out safe storage conditions. Glass transition temperature of the fruit powders were interpreted in terms of the Gordon-Taylor model for verification. Glass transition and sticky point temperatures were compared by plotting them in a graph against moisture content.