Untersuchungen zur Kristallisation von amorphen lactosehaltigen Pulvern

Ibach, Alexander; Kind, Matthias

doi:10.1002/cite.200600133

Cited by 4 publications

(4 citation statements)

References 24 publications

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“…Aufgrund der amorphen Lactose sind diese Pulver hygroskopisch und neigen zum Verklumpen, was bei der Lagerung und Verarbeitung Schwierigkeiten bereiten kann. Besonders ungünstige Verarbeitungseigenschaften haben Molkenpulver [2], die für breite Lebensmittelbereiche wirtschaftlich interessant sind, z. B. für Getränkepulver, Backwaren, Trockensuppen, Süßwaren, Soßen, Milchprodukte oder Tiernahrung.…”

Section: Problemstellungunclassified

“…Bei Über-schreiten des Glasübergangs amorpher Stoffe werden Moleküle so beweglich, dass zunächst die glasartig-spröde Substanz in einen gummiartig-plastischen Zustand übergeht und schließlich die Kristallisation der amorphen Substanz möglich wird [2]. Der Glaspunkt von Lactose kann sowohl durch Erhöhen der Temperatur als auch durch Erhöhen der Feuchtigkeit überschritten werden [17 -19] [4,8,9].…”

Section: Grundlagenunclassified

“…Anhand DSC ließen sich kürzlich die Glasübergangstempe-raturen und Induktionszeiten der Kristallisation von amorpher Lactose in Lactosepulver und Molkenpulver messen [2]. Die Dynamic Vapour Sorption (DVS) erlaubt verfeinerte Sorptionsmessungen, da die relative Feuchte des Gasraums um eine Probe permanent geregelt wird und das Probengewicht kontinuierlich mit einer Cahn-Mikrowaage bestimmt wird.…”

Section: Grundlagenunclassified

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Untersuchung der Kristallisation amorpher Lactose in Milchpulver anhand Dynamischer Wasserdampfsorption

Danzl

Ziegleder

2008

Chemie Ingenieur Technik

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Section: Problemstellungunclassified

Section: Grundlagenunclassified

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Untersuchung der Kristallisation amorpher Lactose in Milchpulver anhand Dynamischer Wasserdampfsorption

Danzl

Ziegleder

2008

Chemie Ingenieur Technik

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“…In this case, the exceedance of T g can lead to caking of the product either by the formation of sinter bridges between the particles during storage due to the decreasing viscosity of the substance or due to recrystallization [ 11 ]. In this context, the T g -related kinetics of recrystallization was investigated by Ibach et al [ 12 , 13 ]. In addition, wall deposition during spray drying is an important issue during the processing of food and pharmaceuticals and the sticky point temperature is a function of T g [ 14 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

Systematic Investigation on the Glass Transition Temperature of Binary and Ternary Sugar Mixtures and the Applicability of Gordon–Taylor and Couchman–Karasz Equation

Schugmann

Foerst

2022

Foods

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Glass transition temperatures (Tg) of carbohydrate mixtures consisting of only one monomer and glycosidic binding type (aldohexose glucose, α1-4-glycosidic bonded) were studied by differential scanning calorimetry (DSC). The aim of this work was to systematically assess the predictability of Tg of anhydrous binary and ternary sugar mixtures focusing on the components Tg, molecular chain length, and shape. Binary systems were investigated with glucose as a monosaccharide and its linear di-, tri-, tetra-, penta-, hexa-, and heptasaccharides. Additionally, the Tg of ternary carbohydrate systems prepared with different glucose/maltose/maltotriose mass fractions were studied to evaluate the behavior of more complex mixtures. An experimental method to prepare fully amorphized, anhydrous mixtures were developed which allows the analysis of mixtures with strongly different thermodynamic pure-component properties (Tg, melting temperature, and degradation). The mixtures’ Tg is systematically underestimated by means of the Couchman–Karasz model. A systematic, sigmoidal deviation behavior from the Gordon–Taylor model could be found, which we concluded is specific for the investigated glucopolymer mixtures. At low concentrations of small molecules, the model underestimates Tg, meeting the experimental values at about equimolarity, and overestimates Tg at higher concentrations. These deviations become more pronounced with increasing Tg differences and were explained by a polymer mixture-specific, nonlinear plasticizing/thermal volume expansion effect.

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Crystallization kinetics of amorphous lactose, whey-permeate and whey powders

Ibach

Kind

2007

Carbohydrate Research

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Untersuchungen zur Kristallisation von amorphen lactosehaltigen Pulvern

Cited by 4 publications

References 24 publications

Untersuchung der Kristallisation amorpher Lactose in Milchpulver anhand Dynamischer Wasserdampfsorption

Untersuchung der Kristallisation amorpher Lactose in Milchpulver anhand Dynamischer Wasserdampfsorption

Systematic Investigation on the Glass Transition Temperature of Binary and Ternary Sugar Mixtures and the Applicability of Gordon–Taylor and Couchman–Karasz Equation

Crystallization kinetics of amorphous lactose, whey-permeate and whey powders

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