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Rates of Crystallization of Dried Lactose‐sucrose Mixtures
Author(s) -
ARVANITOYANNIS I.,
BLANSHARD JOHN M.V.
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb06931.x
Subject(s) - lactose , nucleation , crystallization , activation energy , thermodynamics , sucrose , isothermal process , chemistry , avrami equation , kinetics , materials science , crystallography , food science , arrhenius equation , physics , quantum mechanics
The isothermal crystallization kinetics of glassy lactose/sucrose mixtures were studied at several storage temperatures (close to T g and T m ). The kinetic parameters implicit in the Avrami equation were determined. Activation energies for transport (E D ) and surface nucleation (W*) were also found and correlated to the molar composition of the lactose/sucrose mixtures. A monotonic increase in the half crystallization time (t 1/z ), Avrami index (n), % crystallization per day, activation energy for transport (E D ) and surface nucleation energy (W*) and a decrease in the crystallization velocity constants (K) were related to the increase in the lactose content of lactose/sucrose mixtures.