Measurements of the Crystallization Rates of Amorphous Sucrose and Lactose Powders from Spray Drying
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Shuosi Wang
The effects of temperature, relative humidity and molecular structure on the crystallization process within amorphous solids have been explored. Lactose and sucrose were spray dried, and the products were exposed to different and relative humidities. To investigate the effect of temperature, experiments were conducted at both room temperature and 40oC. The rate of the crystallization was more than doubled for every increase of temperature by 10oC, up to three times for the case of lactose. These results are consistent with the picture of the process as an activated rate one. The effect of increasing relative humidity (RH) was observed to increase the rate of crystallization up to a threshold value, after which the rate was no longer affected by relative humidity. This threshold was found to be 51% for sucrose, at room temperature, which was lowered to 32% at 40oC. Lactose and sucrose, which have the same molecular weight of 342 g/mol but different molecular structures and thus glass transition temperatures, were exposed to similar conditions. The difference in molecular structures had little effect on the overall rate of the crystallization process for the same material temperatures, in contrast with the predictions of the Williams Landel Ferry equation, which suggests that the rate of crystallization is a function of the difference between the material temperature and the glass transition temperature.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Articles in the same Issue
- Shorter Communication
- Measurements of the Crystallization Rates of Amorphous Sucrose and Lactose Powders from Spray Drying
- Fuzzy Identification and Modeling of a Gum-Protein Emulsifier in a Model Mayonnaise Color Development System
- Quality of Wastewater of the Sudanese Fermentation Industry
- Effect of Pretreatment of Milk Quality Characteristics of Jibna-Beida (White Cheese)
- Article
- Development of a Permeability Model for Palm Fruit Cake
- Modelling of the Internal Cooling of Fish during Ice Storage
- Assessment of Decimal Reduction of Pathogens in Frozen Chicken Products Using Surface Pasteurization
- Quality and Physiochemical Properties of Banana Paste under Vacuum Dehydration
- Microstructural Characteristics of Dried Carrot Pieces and Real Time Observations during Their Exposure to Moisture
- Simplified Kinetics and Colour Formation in Sucrose Solutions Based on A-Dicarbonyl Compounds
- Interactions of WPI and Xanthan in Microstructure and Rheological Properties of Gels and Emulsions
- Moisture Sorption Behavior, and Effect of Moisture Content and Sorbitol on Thermo-Mechanical and Barrier Properties of Pectin Based Edible Films
- Combined Effects of Heat and PEF on Microbial Inactivation and Quality of Liquid Egg Whites
- An Investigation of the Stability of Double Fortified Salt during Storage and Distribution in Nigeria
- Extraction and Purification of C-Phycocyanin from Spirulina Platensis Employing Aqueous Two Phase Systems
- Critical Review
- Improvement in Food Packaging Industry with Biobased Nanocomposites
