In order to improve the quality of mango storage, the GAB model and Gordon-Taylor equation were used to fit the mango adsorption isotherm and glass transition temperature respectively, and the range of glass transition temperature and desorption isotherm of mango after osmotic dehydration treatment were studied. The results showed that the desorption isotherm of mango after osmotic dehydration treatment was still consistent with the GAB model, and the water content of the dry basis increases with the increase of water activity. In different water activity intervals, the glass transition temperature of mango decreases with the decrease of the wet mass fraction of the solid matter after osmotic dehydration, and the plasticizing effect of the water molecules was weakened after the treatment of mango with glucose, sucrose and maltose.
The Food Industry
glass transition temperature