کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5768348 | 1628511 | 2018 | 9 صفحه PDF | دانلود رایگان |
- The concept of strength was developed using partially crystalline trehalose systems.
- Strength shows linear decreasing with increasing of crystalline content in a system.
- Fractional water sorption analysis was used in partially crystalline systems.
- DSC shows crystalline phase-independent glass transition temperature.
Strength concept, which is based on the Williams-Landel-Ferry (WLF) model, was developed using mixed structured powders containing amorphous and crystalline components. At the present study, semi-crystalline trehalose powders with various (100:0; 80:20; 60:40; 40:60; 20:80) amorphous to crystalline ratios were analyzed. Amorphous components were prepared from water solution by freeze-drying. Strength analysis, which included water sorption, differential scanning calorimetry, dynamic mechanical analysis and microscopy, was applied. The results indicated that water content significantly decreases glass transition (â¼100 °C) and α-relaxation temperatures (â¼90 °C) as well as structural strength parameter (â¼10 °C), while, the effect of crystalline component is less pronounced. This study can be used in processing and characterization of various partially crystalline food products including nutritional formulations and infant formulas.
Journal: LWT - Food Science and Technology - Volume 88, February 2018, Pages 9-17