Currant paste made of Corinthian currants, a variety of raisins (Vitis vinifera, var. apyrena), is a highly nutritious product containing low‐molecular weight sugars, whose physical state affects their stability. Thermal properties (glass transition temperature, melting temperature, and melting enthalpy) of Corinthian currant pastes were investigated as a function of relative humidity and storage temperature. Glycerol was added to currant paste at levels 0%–15% by weight. A simple power model was developed for thermal properties prediction. Furthermore, the sorption characteristics of currant paste samples were studied and were well described by the five‐parameter GAB sorption model. Water and glycerol acted as plasticizers depressing the thermal properties of currant paste samples. The increase in the storage temperature resulted in an increase in glass transition and melting temperatures, while melting enthalpy decreased. The selection of relative humidity and storage temperature is critical for the maintenance of desirable quality characteristics of Corinthian currant pastes.

中文翻译：

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贮存对科林斯醋栗糊的热性能的影响

用科林斯醋栗，各种葡萄干制成的无核小葡萄干糊（Vitis vinifera，var。apyrena），是一种营养丰富的产品，其中包含低分子量糖，其物理状态会影响其稳定性。研究了科林斯醋栗糊的热性能（玻璃化转变温度，熔融温度和熔融焓）随相对湿度和储存温度的变化。甘油加到醋栗糊中的含量为0-15％（重量）。开发了一个简单的功率模型来预测热性能。此外，研究了醋栗糊样品的吸附特性，并通过五参数GAB吸附模型对其进行了很好的描述。水和甘油起增塑剂的作用，降低了醋栗糊样品的热性能。储存温度的升高导致玻璃化转变和熔融温度的升高，而熔融焓降低。