TY - JOUR
T1 - Microstructure analysis of dried yogurt
T2 - Effect of different drying methods
AU - Jaya, S.
N1 - Funding Information:
The financial support provided by Natural Science and Engineering Research Council of Canada (NSERC) for conducting research is gratefully acknowledged. The author thanks Dr. Durance and Dr. Wang, University of British Columbia for providing lab facilities.
PY - 2009/7
Y1 - 2009/7
N2 - Most food contains protein, fat, carbohydrate, and water, which form a food's microstructure. Processing methods, however, change the microscopic structure of the food material. This has a strong influence on final product properties, such as rheology, glass transition, moisture sorption, and so on. In this work, plain yogurt was selected as a model food to analyze microscopic structural changes after processing using different drying methods: air, vacuum, freeze, and microwave vacuum drying. Structural changes were analyzed using a scanning electron microscope and an X-ray diffraction pattern. Dried yogurt exhibits an amorphous type molecular structure in all four types of drying methods adopted. In addition, FTIR analysis showed no quantitative difference in their composition by adopting different drying methods. The moisture sorption characteristics of the dried yogurt were also studied. Sorption data were fitted into a GAB-model equation with a high correlation coefficient of 0.99.
AB - Most food contains protein, fat, carbohydrate, and water, which form a food's microstructure. Processing methods, however, change the microscopic structure of the food material. This has a strong influence on final product properties, such as rheology, glass transition, moisture sorption, and so on. In this work, plain yogurt was selected as a model food to analyze microscopic structural changes after processing using different drying methods: air, vacuum, freeze, and microwave vacuum drying. Structural changes were analyzed using a scanning electron microscope and an X-ray diffraction pattern. Dried yogurt exhibits an amorphous type molecular structure in all four types of drying methods adopted. In addition, FTIR analysis showed no quantitative difference in their composition by adopting different drying methods. The moisture sorption characteristics of the dried yogurt were also studied. Sorption data were fitted into a GAB-model equation with a high correlation coefficient of 0.99.
KW - FTIR analysis
KW - GAB model
KW - Microstructure
KW - Moisture sorption
KW - Scanning electron microscope
KW - X-ray diffraction pattern
UR - http://www.scopus.com/inward/record.url?scp=70449565448&partnerID=8YFLogxK
U2 - 10.1080/10942910701772071
DO - 10.1080/10942910701772071
M3 - Article
AN - SCOPUS:70449565448
SN - 1094-2912
VL - 12
SP - 469
EP - 481
JO - International Journal of Food Properties
JF - International Journal of Food Properties
IS - 3
ER -