Abstract Glass transition temperature (Tg) and sorption isotherms can be used to establish state diagrams that help to assess storage conditions to keep the food as an amorphous material in a glassy state. In this study, state diagrams and mechanical properties were assessed to predict the storage conditions of mangoes dried by 1) air-drying; 2) freeze-drying; 3) vacuum-drying and 4) conductive multi-flash drying (KMFD - four cycles of heating/vacuum pulse followed by vacuum-drying). Dried mangoes showed a typical sorption isotherm behavior of hygroscopic materials. In the relative humidity (RH) range investigated (between 11.3% and 90.3%), Tg of processed samples decreased from 44 °C to −68 °C, due to the plasticizing effect of water. Dried mangoes stayed structurally stable at room temperature (25 °C) if storage RH was kept at 25%, in this conditions the moisture content was 0.036 g g −1 (d.b.). The puncture tests results confirmed that, at room temperature, samples stored at RH higher than 30% lost their crispness.

中文翻译：

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评估通过多闪过程干燥的芒果片的质地和储存条件

摘要 玻璃化转变温度 (Tg) 和吸附等温线可用于建立状态图，帮助评估储存条件，以将食品作为无定形材料保持在玻璃态。在这项研究中，状态图和机械性能被评估以预测通过 1) 风干干燥的芒果的储存条件；2) 冷冻干燥；3) 真空干燥和 4) 传导式多重闪蒸干燥（KMFD - 四个加热/真空脉冲循环，然后是真空干燥）。干燥的芒果表现出吸湿材料的典型吸附等温线行为。在研究的相对湿度 (RH) 范围内（介于 11.3% 和 90.3% 之间），由于水的增塑作用，加工样品的 Tg 从 44 °C 降低到 -68 °C。如果储存相对湿度保持在 25%，芒果干在室温 (25 °C) 下保持结构稳定，在此条件下，水分含量为 0.036 g g -1 (db)。穿刺测试结果证实，在室温下，在高于 30% 的相对湿度下储存的样品失去了脆度。