State diagram, sorption isotherm and color of blueberries as a function of water content

Corina Vásquez, Paulo Díaz-Calderón, Javier Enrione, Silvia Matiacevich*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

27 Scopus citations


A state diagram of blueberries was developed using freezing and glass transition curves, and maximal-freeze-concentration condition in order to predict the behavior and physical changes of fresh andlyophilized blueberries. Freezing points (Clausius-Clapeyron equation) and glass transition temperature (Gordon-Taylor equation) were measured by differential scanning calorimetry (DSC). Color samples weremeasured by computer vision system. Isotherms data was fitted using GAB, Peleg and Iglesias-Chirife equations. Glass transition decreased as decreasing solids content due to water plasticizing effect. Lyophilized andfresh samples varied their color; however thermal properties were similar, principally affected by theirconstituents although the blueberry's matrix state changed. Maximum-freeze-concentration conditionswas found as X′s = 0.69 kg solid (kg blueberry)-1, T′g = -54.86°C and T′m = -45.45°C. In conclusion, a statediagram was developed using lyophilized fruit but it can be extrapolated to whole blueberry fruit.

Translated title of the contributionDiagrama de estado, isoterma de sorción y color de los arándanos en función del contenido de agua
Original languageEnglish
Pages (from-to)8-15
Number of pages8
JournalThermochimica Acta
StatePublished - 2013

Bibliographical note

Funding Information:
The authors acknowledge the financial supports from FONDECYT Projects Nos. 11100209 and 1110607 and Innova-Corfo 08-CT11-PUT-20.


  • Blueberries
  • Color-difference
  • Computer vision system
  • DSC
  • Sorption isotherms
  • State diagram


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