State diagrams and water sorption isotherms of pitanga, ciriguela araza, mango, and guava

Fernanda Sviech, Patrícia Cardoso, Rafael A. Oliveira, Job Ubbink, Ana S. Prata

Research output: Contribution to journalArticlepeer-review


State diagrams for araza, ciriguela, guava, mango, and pitanga were built as a function of concentration and temperature. These state diagrams include the dependence of the glass transition temperature (Tg) on the water content, the glass transition temperature (Tg′) and concentration (Cg′) of the maximally freeze-concentrated state and the ice melting (Tm) line. Tg′ was determined to be −57.6 to −48.94°C and Cg′ was determined to be 70 and 83% wt/wt for pitanga and ciriguela, respectively. The Tg and Tm lines were fitted with the Gordon–Taylor and Chen models, respectively. Correlations between the phase and state transitions and composition of the fruit samples were obtained. Water vapor sorption isotherms were determined, which, in combination with the state diagram, allow determining optimal processing and storage conditions for the five fruits. Practical Applications: This paper presents the state diagrams and water vapor sorption isotherms for five fruits as tools for determining optimal processing and storage conditions. In this way, it is possible to establish which conditions of temperature and humidity of the process are the most suitable for the fruit storage or processing ensuring product quality and security.

Original languageEnglish (US)
Article numbere14370
JournalJournal of Food Process Engineering
Issue number8
StatePublished - Aug 2023

Bibliographical note

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© 2023 Wiley Periodicals LLC.


  • DSC
  • glass transition temperature
  • ice melting line
  • thermal analysis


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