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Background: Tilapia (Oreochromis spp.) in the form of frozen fillets is one of the fishes with the highest commercial production levels worldwide. However, protein denaturation, membrane rupture, and lipid oxidation are commonly observed in fillets when stored at standard commercial freezing temperatures for long periods. This study proposes, for the first time, the use of maltodextrin and state diagrams to define processing strategies and suitable storage temperatures for fresh and dehydrated tilapia fillets. Differential scanning calorimetry (DSC) was used to study the effect of maltodextrin weight fractions (WMD) of 0, 0.4, and 0.8 on the thermal transitions of tilapia fillets as a function of solid mass fractions (Ws). Results: The glass transition temperature curve (Tgvs.Ws) and characteristic parameters of maximal freeze concentration (Tg′, Tm′, Ws′) of tilapia increased significantly with the addition of maltodextrin. Using developed state diagrams, freezing and storage temperatures of −22 °C, −15 °C, and −10 °C (P < 0.05) for long‐term preservation were defined for tilapia fillets produced with WMD of 0, 0.4, and 0.8. Conclusion: Maltodextrin is an excellent alternative as a cryoprotectant and drying aid to increase the thermal parameters of tilapia fillets by achieving frozen storage temperatures above the standard commercial freezing temperature of −18 °C. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The objective of this study was to assess the effectiveness of the blends with different levels of lactose-maltodextrin (8:5, 10:5, and 12:5 % w/v) during the spray-drying of the passion fruit juice. The drying was carried out in a laboratory spray dryer (Pulvis GB 22 model) at two inlet air temperatures (180 and 190 ºC), and two air pressures (0.10 and 0.20 MPa). The moisture content, hygroscopicity and vitamin C retention were evaluated in the powder obtained. Response surface plots (pO objectivo deste estudo foi a avaliação da efectividade das misturas en diferentes níveis de lactose-maltodextrina (8:5, 10:5, 12:5 % w/v) durante a pulverização do sumo de maracujá. A secagem foi feita em um atomizador de laboratório de pulverização (modelo Pulvis GB 22) com 2 entradas de temperatura de ar (180 e 190 ºC), e 2 compressores de pressão de ar (0.10 e 0.20 MPa). O índice da mistura, higroscopicidade e retenção de vitamina C foram avaliados no pó obtido. As curvas de superfície de resposta (p

Sterilization process of canned pickled escamoles and canned brined escamoles was studied in order to analyze the heat transfer mechanisms as well as to calculate the thermal properties and process time. Sterilization process was performed using water immersion and saturated steam at 115°C and 121°C. Transient temperature changes in the cold point inside of the can containing either pickled or brined escamoles were determined experimentally and compared with simulation results. Additionally, the physicochemical, nutritional and sensory quality properties of sterilized escamoles were also evaluated. Uniform and conductive heating profiles were observed in both products. The thermal conductivity (k), specific heat (Cp) and density (ρ) were significantly affected (p < 0.05) by the temperature and by the heating medium. Results also showed that maximum quality retention and the lowest process times were achieved for canned pickled escamoles. [ABSTRACT FROM PUBLISHER]