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Abstract:

The objective of the present work was to study by differential scanning calorimetry phase/state transitions in model systems of amorphous lactose and lactose co-lyophilized with trehalose. The obtained parameters, such as glass transition temperatures (Tg) and enthalpies of crystallization were employed to test the applicability of different proposed models to predict the behavior of these systems. Thermograms of low moisture lactose-trehalose mixtures showed only one glass transition temperature indícating that compatibility exists between both sugars. The increase of trehalose concentration in the mixture promoted a delay of lactose crystallization in isothermal runs, and of the crystallization temperature (Tcr) in dynamic experiments. The presence of trehalose delayed lactose crystallization, without affectíng the Tg value. Several factors (thermodynamic, geometric, kinetics) may modify the molecular environment in the combined systems, affecting nucleation and/or crystal growth. Three models [Arrhenius, Williams-Landel-Ferry (WLF) and Vogel-Tamman-Fulcher (VTF)] were used to study the temperature dependence of the crystallization time. Although experimental poínts were fitted fairly well by all these models in the range of temperature from 14 to 59 °C above Tg value, the VTF equation appears to apply better for sugars. © 2001 Elsevier Scíence Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Crystallization kinetics of lactose in sytems co-lyofilized with trehalose. Analysis by differential scanning calorimetry
Autor:Mazzobre, M.F.; Soto, G.; Aguilera, J.M.; Buera, M.P.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria 1428, Buenos Aires, Argentina
Departamento de Ingeniería Química, Facultad de Ingeniería, Universidad de Buenos Aires, Pontificia Universidad Católica de Chile, Santiago, Chile
Palabras clave:Crystallization; DSC; Freeze-drying; Lactose; Trehalose; crystallization; differential scanning calorimetry; food analysis; freeze drying; glass transition temperature; lactose; mathematical analysis; mixture; model; trehalose
Año:2001
Volumen:34
Número:10
Página de inicio:903
Página de fin:911
DOI: http://dx.doi.org/10.1016/S0963-9969(01)00115-6
Título revista:Food Research International
Título revista abreviado:Food Res. Int.
ISSN:09639969
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v34_n10_p903_Mazzobre

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Citas:

---------- APA ----------
Mazzobre, M.F., Soto, G., Aguilera, J.M. & Buera, M.P. (2001) . Crystallization kinetics of lactose in sytems co-lyofilized with trehalose. Analysis by differential scanning calorimetry. Food Research International, 34(10), 903-911.
http://dx.doi.org/10.1016/S0963-9969(01)00115-6
---------- CHICAGO ----------
Mazzobre, M.F., Soto, G., Aguilera, J.M., Buera, M.P. "Crystallization kinetics of lactose in sytems co-lyofilized with trehalose. Analysis by differential scanning calorimetry" . Food Research International 34, no. 10 (2001) : 903-911.
http://dx.doi.org/10.1016/S0963-9969(01)00115-6
---------- MLA ----------
Mazzobre, M.F., Soto, G., Aguilera, J.M., Buera, M.P. "Crystallization kinetics of lactose in sytems co-lyofilized with trehalose. Analysis by differential scanning calorimetry" . Food Research International, vol. 34, no. 10, 2001, pp. 903-911.
http://dx.doi.org/10.1016/S0963-9969(01)00115-6
---------- VANCOUVER ----------
Mazzobre, M.F., Soto, G., Aguilera, J.M., Buera, M.P. Crystallization kinetics of lactose in sytems co-lyofilized with trehalose. Analysis by differential scanning calorimetry. Food Res. Int. 2001;34(10):903-911.
http://dx.doi.org/10.1016/S0963-9969(01)00115-6