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dc.contributor.author	GUADARRAMA LEZAMA, ANDREA YAZMIN
dc.contributor.author	CRUZ OLIVARES, JULIAN
dc.contributor.author	MARTINEZ VARGAS, SANDRA LUZ
dc.contributor.author	CARRILLO NAVAS, HECTOR
dc.contributor.author	ROMAN GUERRERO, ANGELICA
dc.contributor.author	PEREZ ALONSO, CESAR
dc.creator	PEREZ ALONSO, CESAR; 122909
dc.creator	GUADARRAMA LEZAMA, ANDREA YAZMIN; 296381
dc.creator	CRUZ OLIVARES, JULIAN; 69160
dc.creator	MARTINEZ VARGAS, SANDRA LUZ; 280129
dc.creator	CARRILLO NAVAS, HECTOR; 328195
dc.creator	ROMAN GUERRERO, ANGELICA; 204337
dc.date	2014
dc.date.accessioned	2016-03-16T17:18:00Z
dc.date.available	2016-03-16T17:18:00Z
dc.date.issued	2014
dc.identifier	http://www.redalyc.org/articulo.oa?id=62031508005
dc.identifier.uri	http://hdl.handle.net/20.500.11799/39510
dc.description	The aim of this work was to microencapsulate beetroot juice (BJ) (Beta vulgaris L.) by spray-drying using as protective colloid gum Arabic. The adsorption isotherms of the microcapsules and the minimum integral entropy (∆S int)T were determined at 25, 35 and 40 ◦C. The glass transition temperature (Tg) was measured by differential scanning calorimetry and modeled by GordonTaylor equation. The water contents-water activity (M-aW ) sets obtained from (∆S int)T , and critical water content (CWC) and critical water activity (CWA) from the Tg were similar, being in the range of water content of 5.11-7.5 kg H2O/100 kg d.s. and in the water activity range of 0.532-0.590. These critical storage conditions were considered as the best conditions for increase the stability of the microcapsules, where the percentage of retention Betanin in the microcapsules was higher compared with other storage conditions in the temperature and aw range studied. Keywords: beetroot juice, microcapsules, minimum integral entropy, glass transition temperature, critical water content, critical water activity.
dc.format	application/pdf
dc.language.iso	eng	es
dc.publisher	Universidad Autónoma Metropolitana Unidad Iztapalapa
dc.relation	http://www.redalyc.org/revista.oa?id=620
dc.rights	openAccess	es
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0
dc.source	Revista Mexicana de Ingeniería Química (México) Num.2 Vol.13
dc.subject	Ingeniería	es
dc.subject.classification	BIOLOGÍA Y QUÍMICA
dc.title	Determination of the minimum integral entropy, water sorption and glass transition temperature to establishing critical storage conditions of beetroot juice microcapsules by spray drying	es
dc.type	Artículo
dc.provenance	Científica
dc.road	Dorada
dc.ambito	Internacional	es
dc.audience	students
dc.audience	researchers
dc.type.conacyt	article
dc.identificator	2

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