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This study investigates the effects of sugar reduction on the glass transition temperature (Tg) and sorption isotherm of freeze-dried tomato powder. By applying centrifugation to tomato juices, the researchers aimed to lower sugar content, which resulted in higher Tg and less hygroscopic powders, thereby improving drying efficiency and storage stability. The findings suggest that reducing sugar content can enhance the quality of tomato powders without the need for additional carriers.

Author

7nnwyh8ctv

Language

EN