DIFFERENTIAL SCANNING CALORIMETRY STUDY OF PHASE-TRANSITIONS AFFECTING THE QUALITY OF DEHYDRATED MATERIALS

被引：256

作者：

ROOS, YH ^{[1
]}

KAREL, M ^{[1
]}

机构：

[1] RUTGERS STATE UNIV, DEPT FOOD SCI, POB 231, NEW BRUNSWICK, NJ 08903 USA

来源：

BIOTECHNOLOGY PROGRESS | 1990年 / 6卷 / 02期

关键词：

Biotechnology - Calorimetry--Applications - Chemical Reactions--Dehydration;

D O I：

10.1021/bp00002a011

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Differential scanning calorimetry was used to determine the phase transitions of dried and rehumidified amorphous lactose, sucrose, and a mixture of sucrose and Amioca. Glass‐transition, crystallization, and melting temperatures decreased with increasing moisture content. The time to crystallization of amorphous lactose held isothermally above the glass‐transition temperature decreased as the temperature was increased. Isothermal crystallization time of lactose was a function of the temperature difference between the holding temperature and the glass‐transition temperature independently of moisture content. Amorphous biological materials are metastable showing temperature, moisture content, and time‐dependent phase transitions that affect their drying behavior, stickiness, storage stability, and quality. Copyright © 1990 American Institute of Chemical Engineers (AIChE)

引用

页码：159 / 163

页数：5

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