Water vapour adsorption properties of agglomerated baby food powders

Szulc

et al. 2013

Self Cite

In the study, the effect of lactose-maltodextrin and trehalose-maltodextrin matrices on the glass transition temperatures and moisture sorption characteristics of spray-dried b-lactoglobulin-vitamin D 3 complexes was investigated. Incorporation of sugars into complexes can influence the thermal properties and moisture sorption characteristics of powders. The glass transition temperature as an important physiochemical parameter that determines the processing conditions, product quality and stability of the final product was studied with the use of modulated differential scanning calorimetry method. Moisture sorption isotherms, water activity and moisture content as parameters related to sorption properties, were also investigated. Additionally, particle size, wettability and insolubility index were studied to characterise newly synthesized products. For the samples tested, two well-separated glass transitions were found. The dominant effect of maltodextrin on the glass transition temperatures was observed. An increase in the percentage of maltodextrin added resulted in increasing T g value of studied complexes. At low water activity all powdered complexes showed typical sorption behaviour of food systems. Trehalose as a carbohydrate component of powdered complexes, in comparison to lactose, delayed the occurrence of crystallization.

Section: Particle Sizementioning

confidence: 99%

“…Saturated salt solutions were prepared as hygroscopic factors. The salts used were: CaCl 2 , LiCl, CH 3 [29]. Sample weight was measured at time intervals during storage.…”

Section: Sorption Isothermsmentioning

confidence: 99%

Section: Sorption Kineticsmentioning

confidence: 99%

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The influence of trehalose–maltodextrin and lactose–maltodextrin matrices on thermal and sorption properties of spray-dried β-lactoglobulin–vitamin D3 complexes

Szulc

et al. 2013

Self Cite

“…The knowledge of sorption data is important for many aspects related to food technology like prediction of microbiological, enzymatic and chemical stability, selection of packaging materials, designing of drying and concentration processes as well as the choice of adequate storage conditions [9]. The importance of isotherm data was presented by many authors for example: Kowalska and Lenart [10], Zhou and Labuza [11], Zhou et al [12], Furmaniak et al [13], Jakubczyk et al [14], Szulc and Lenart [15]. Water sorption isotherms are important thermodynamic tools for predicting the interactions between water and food components.…”

Section: Introductionmentioning

confidence: 99%

The use of moisture sorption isotherms and glass transition temperature to assess the stability of powdered baby formulas

Jakubczyk

et al. 2014

The influence of adverse conditions of environment in the case of baby formulas, which are multiple mixtures, should be minimised. Water activity (a w ) and moisture content, correlated through sorption isotherms, and glass transition temperature have been considered relevant parameters to describe food stability. The aim of the study was to analyse water activity and glass transition temperature as the function of water content for samples of baby formulas. Three types of baby formulas (mixture, agglomerate, coated agglomerate) were determined by sorption isotherms, DSC and MDSC. DSC curves of mixture, agglomerate and coated agglomerate did not show differences in shape and course. The glass transition temperature of powders stored at different water activities was measured and it decreased with the increase in moisture content, confirming the strong plasticising effect of water on this property. Critical water activities varied from 0.14 to 0.68 and critical moisture contents varied from 0.032 to 0.062 g g -1 powder.

“…Water vapor sorption isotherms show the quantity of water absorbed by powders and the relative humidity at which carbohydrate crystallizes in powders [29,30].…”

Section: Introductionmentioning

confidence: 99%

Effect of composition and drying method on glass transition temperature, water sorption characteristics and surface morphology of newly designed β-lactoglobulin/retinyl palmitate/disaccharides systems

Szulc

et al. 2017

Self Cite

Effect of composition and drying method on glass transition temperature, water sorption characteristics and surface morphology of newly designed b-lactoglobulin/retinyl palmitate/ disaccharides systems Abstract In the study, MDSC method was used to evaluate thermal properties of b-lactoglobulin-retinyl palmitate products enriched in disaccharides. Additionally, sorption behavior of powders was determined to define their stability. The obtained powders were also examined and visualized with scanning electron microscopy to find the relationship between food processing conditions and morphological changes in products. For the samples tested, a single glass transition was observed. The results have shown the impact of the composition of studied samples on the glass transition temperatures. The carbohydrate-blactoglobulin systems were characterized by higher T g values than disaccharides alone. At low water activity, all powdered complexes showed typical sorption behavior of food systems with the sigmoidal shape of the curve. The present study has shown that spray-dried and freeze-dried powdered products with lactose or trehalose have different time-dependent crystallization behavior. Trehalose as a carbohydrate component of samples, in comparison with lactose, delayed the occurrence of crystallization. The obtained images presented the dependence of the shape of the particles on the drying method used. Spray-dried powders were characterized by a spherical or close to spherical structure with the surface of larger particles often deformed. In the case of freeze-dried particles, irregular structures were observed.