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Crystallization Kinetics of Amorphous Lactose as a Function of Moisture Content Using Isothermal Differential Scanning Calorimetry
Author(s) -
Kedward C. J.,
MacNaughtan W.,
Mitchell J.R.
Publication year - 2000
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.1365-2621.2000.tb16001.x
Subject(s) - differential scanning calorimetry , lactose , isothermal process , kinetics , crystallization , water content , function (biology) , moisture , chemistry , amorphous solid , materials science , thermodynamics , chemical engineering , food science , crystallography , physics , organic chemistry , biology , geology , quantum mechanics , geotechnical engineering , evolutionary biology , engineering
Isothermal differential scanning calorimetry (DSC) was used to study the crystallization kinetics of amorphous lactose at 3 moisture contents. Each sample was heated to several temperatures between Tg and Tm. 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 crystallization rates between Tg and Tm. The highest Tm/Tg ratio and crystallization rate were observed for the sample containing the most moisture. Conversely the lowest Tm/Tg ratio and crystallization rate were observed for the sample containing the least moisture. Evidence for multiple transitions was seen. The Avrami equation may not be the best way to model such data.