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Abstract:

The water adsorption and desorption isotherms at 27 °C of initially amorphous raffinose over a range of relative humidity of 11% to 97% have been determined. Upon adsorption, the isotherm exhibited a 'quasi' plateau, and the moisture content at this plateau was found to be very close to the amount required to form the crystalline raffinose pentahydrate (R.5 H2O). Crystallization of raffinose (R.5 H2O) during water adsorption at 52% and 58% RH was indicated by differential scanning calorimetry (DSC); both thermograms showed an endothermal peak of melting corresponding to R.5H2O. The results of the crystallization kinetics at 52% and 58% RH indicated that the tame to assess the stable physical state in a sugar system for a given external condition has to be properly defined and depends on the (T-T(g)) value.

Registro:

Documento: Artículo
Título:Sorption isotherm and calorimetric behavior of amorphous/crystalline raffinose-water systems
Autor:Iglesias, H.A.; Schebor, C.; Buera, M.P.; Chirife, J.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, (1428) Buenos Aires, Argentina
CONICET, Argentina
Palabras clave:Amorphous; Crystallization; Glass transition; Isotherms; Raffinose
Año:2000
Volumen:65
Número:4
Página de inicio:646
Página de fin:650
DOI: http://dx.doi.org/10.1111/j.1365-2621.2000.tb16066.x
Título revista:Journal of Food Science
Título revista abreviado:J. Food. Sci.
ISSN:00221147
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v65_n4_p646_Iglesias

Referencias:

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Citas:

---------- APA ----------
Iglesias, H.A., Schebor, C., Buera, M.P. & Chirife, J. (2000) . Sorption isotherm and calorimetric behavior of amorphous/crystalline raffinose-water systems. Journal of Food Science, 65(4), 646-650.
http://dx.doi.org/10.1111/j.1365-2621.2000.tb16066.x
---------- CHICAGO ----------
Iglesias, H.A., Schebor, C., Buera, M.P., Chirife, J. "Sorption isotherm and calorimetric behavior of amorphous/crystalline raffinose-water systems" . Journal of Food Science 65, no. 4 (2000) : 646-650.
http://dx.doi.org/10.1111/j.1365-2621.2000.tb16066.x
---------- MLA ----------
Iglesias, H.A., Schebor, C., Buera, M.P., Chirife, J. "Sorption isotherm and calorimetric behavior of amorphous/crystalline raffinose-water systems" . Journal of Food Science, vol. 65, no. 4, 2000, pp. 646-650.
http://dx.doi.org/10.1111/j.1365-2621.2000.tb16066.x
---------- VANCOUVER ----------
Iglesias, H.A., Schebor, C., Buera, M.P., Chirife, J. Sorption isotherm and calorimetric behavior of amorphous/crystalline raffinose-water systems. J. Food. Sci. 2000;65(4):646-650.
http://dx.doi.org/10.1111/j.1365-2621.2000.tb16066.x