01317naa a2200241 a 450000100080000000500110000800800410001902200140006010000200007424500570009426000090015152006630016065000210082365000190084465000120086365300320087565300220090765300080092965300140093765300210095170000240097277300790099616358062000-06-20       1999    bl uuuu     u00u1 u    #d  a1516-72751 aTELIS, V. R. N.  aNota previabtransicao vitrea de abacaxi liofilizado  c1999  aThe glass transition temperature of freeze-dried pineapple conditioned by adsorption at various water activities at 25oC, was determined by differential scanning calorimetry (DSC). The DSC traces showed a clearly visible shift in the base line at the glass transition temperature (Tg). Also, no ice formation was observed until the water activity was equal to 0.75. The glass transition curve showed that Tg decreased with increasing moisture content. The experimental data were comparable to those reported for model food systems, and were well represented by the Kwei equation. The glass transition observed was probably due to sugars present in the fruit.  aglass transition  awater activity  aAbacaxi  aAnalise termica diferencial  aAtividade de agua  aDSC  aPineapple  aTransicao vitrea1 aSOBRAL, P. J. do A.  tBrazilian Journal of Food Technologygv.2, n.1,2, p.181-184, Campinas,1999