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Crystallization Kinetics of Lactose and Sucrose Based On Isothermal Differential Scanning Calorimetry
Author(s) -
KEDWARD C.J.,
MACNAUGHTAN W.,
BLANSHARD J.M.V.,
MITCHELL J.R.
Publication year - 1998
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.1365-2621.1998.tb15707.x
Subject(s) - differential scanning calorimetry , crystallization , lactose , kinetics , isothermal process , materials science , chemistry , sucrose , thermodynamics , chromatography , analytical chemistry (journal) , biochemistry , physics , organic chemistry , quantum mechanics
Isothermal Differential Scanning Calorimetry (DSC) was used to study the crystallization kinetics of freeze‐dried samples of lactose and sucrose at several temperatures between Tg and Tm. The sample was rapidly heated to the required temperature. After subtraction of an induction time, the Avrami equation was used to model the data and a Lauritzen‐Hoffman like expression used to fit the derived rates of crystallization over the temperature range Tg