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Quality Analysis of Liquid‐Filled Crystalline Containers
Author(s) -
Wellner Martha,
Ulrich Joachim
Publication year - 2018
Publication title -
chemical engineering and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.403
H-Index - 81
eISSN - 1521-4125
pISSN - 0930-7516
DOI - 10.1002/ceat.201700618
Subject(s) - crystallization , chemical engineering , materials science , encapsulation (networking) , kinetic energy , shelf life , process engineering , chromatography , chemistry , computer science , physics , engineering , computer network , quantum mechanics , food science
Crystallization can be used for encapsulation in the pharmaceutical and food industries. In previous studies, the encapsulation of certain amounts of liquids was shown to be feasible, and crystalline container systems with milk or condensed milk as a filling were developed. Here, methods for quality analyses were investigated, with special focus on mechanical, chemical, thermodynamic, and kinetic properties. Mechanical stability was determined by employing a stability measurement device (crushing force). The pH values of the encapsulated liquids over time give only a rough idea of the shelf life. Investigating the mass loss is a suitable method as it allows conclusions concerning the level of permeability of the containers. The dissolvability and release time of the liquid can be determined via UV‐vis photometry.