IMPACT OF THE MODE OF CONVECTIVE DRYING ON THE CRYSTALLINITY OF APPLE AND SUGAR BEET POWDERS
Abstract
The effect of temperature of the convecting drying on the crystallinity of apple and sugar beet powders was presented in this study. The X-ray diffraction and derivatography methods were used. The data of thermal analysis revealed that with increasing of drying temperature from 60 to 100 °C at a constant speed of drying agent (1.5 m/s), the degree of crystallinity was reduced from 34.0 % wt. to 20.4 % wt. and from 11.1 % wt. to 7.7 % wt. for the sugar beet and apple powders, respectively. The X-ray diffraction method showed that the crystallinity of sugar beet and apple powders were 36 % wt. and 34 % wt., respectively. The investigated powders are semicrystalline product according to their degree of crystallinity. E.g., the apple powder is a mixture of amorphous (biopolymers and soluble carbohydrates) and crystalline (glucose, sucrose and fructose) phases.
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