Abstract:
Crystallization kinetics of concentrated trehalose and trehalose/salt solutions were followed by proton (1H) pulsed nuclear magnetic resonance (1H p-NMR). Three concentrations (66, 70, and 72.5%) of trehalose and with the addition of ZnCl2.2H2O, CaCl2.2H2O, and MgCl2.2H2O were crystallized at 5, 10, 15, 20, and 25°C. Supercooling and molecular diffusion determined the crystallization rates. The highest rate of crystallization of 66, 70, and 72.5% trehalose occurred at 20°C, whereas the lowest rate occurred at 25°C. The maximum solid content was higher at lower temperatures, as expected based on the higher supercooling values. Crystallization was delayed by the addition of salts and especially of CaCl2.2H2O.
Registro:
Documento: |
Artículo
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Título: | Crystallization kinetics of concentrated α,α-trehalose and α,α-trehalose/salt solutions studied by low-resolution 1H-pulsed NMR |
Autor: | Gallo, A.; Buera, M.P.; Herrera, M.L. |
Filiación: | National Univ. of Luján, Dept. of Technology, Provincia de Buenos Aires, 6700, Argentina Univ. of Buenos Aires, Faculty of Exact and Natural Sciences, Ciudad Univ., Buenos Aires, 1428, Argentina
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Palabras clave: | Avrami analysis; Crystal morphology; Crystallization kinetics; NMR; Trehalose |
Año: | 2002
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Volumen: | 67
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Número: | 4
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Página de inicio: | 1331
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Página de fin: | 1336
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DOI: |
http://dx.doi.org/10.1111/j.1365-2621.2002.tb10283.x |
Título revista: | Journal of Food Science
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Título revista abreviado: | J. Food. Sci.
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ISSN: | 00221147
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CODEN: | JFDSA
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Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v67_n4_p1331_Gallo |
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Citas:
---------- APA ----------
Gallo, A., Buera, M.P. & Herrera, M.L.
(2002)
. Crystallization kinetics of concentrated α,α-trehalose and α,α-trehalose/salt solutions studied by low-resolution 1H-pulsed NMR. Journal of Food Science, 67(4), 1331-1336.
http://dx.doi.org/10.1111/j.1365-2621.2002.tb10283.x---------- CHICAGO ----------
Gallo, A., Buera, M.P., Herrera, M.L.
"Crystallization kinetics of concentrated α,α-trehalose and α,α-trehalose/salt solutions studied by low-resolution 1H-pulsed NMR"
. Journal of Food Science 67, no. 4
(2002) : 1331-1336.
http://dx.doi.org/10.1111/j.1365-2621.2002.tb10283.x---------- MLA ----------
Gallo, A., Buera, M.P., Herrera, M.L.
"Crystallization kinetics of concentrated α,α-trehalose and α,α-trehalose/salt solutions studied by low-resolution 1H-pulsed NMR"
. Journal of Food Science, vol. 67, no. 4, 2002, pp. 1331-1336.
http://dx.doi.org/10.1111/j.1365-2621.2002.tb10283.x---------- VANCOUVER ----------
Gallo, A., Buera, M.P., Herrera, M.L. Crystallization kinetics of concentrated α,α-trehalose and α,α-trehalose/salt solutions studied by low-resolution 1H-pulsed NMR. J. Food. Sci. 2002;67(4):1331-1336.
http://dx.doi.org/10.1111/j.1365-2621.2002.tb10283.x