The state diagram of apple flesh was developed by measuring and modeling its freezing points and glass transition temperatures. The freezing curve and glass transition lines were developed using Clausias-Clapeyron and Gordon-Taylor models, respectively. The state diagram of apple pieces developed in this work can be used in determining the stability during frozen storage and in dried conditions as well as in designing drying and freezing processes.
ASJC Scopus subject areas
- Food Science