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Solution calorimetry: A novel perspective into the dissolution process of food powders |
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| Authors: | Alejandro Marabi Guy Mayor Alois Raemy Isabelle Bauwens Johanna Claude Adam S. Burbidge Rony Wallach I. Sam Saguy |
| Affiliation: | aNestlé Research Center, Nestec Ltd., P.O. Box 44, CH-1000 Lausanne 26, Switzerland bInstitute of Biochemistry, Food Science and Nutrition, Faculty of Agricultural, Food and Environmental Quality Sciences, The Hebrew University of Jerusalem, P.O. Box 12, Rehovot 76100, Israel cSchool of Engineering, University of Wales, Singleton Park, Swansea SA2 8PP, United Kingdom dDepartment of Soil and Water Sciences, Faculty of Agricultural, Food and Environmental Quality Sciences, The Hebrew University of Jerusalem, P.O. Box 12, Rehovot 76100, Israel |
| Abstract: | The enthalpy of dissolution of two food powders, maltodextrin and skim milk, was studied by means of isothermal solution calorimetry. The effects of the moisture content and the physical state of the samples were investigated. A reduced exothermic response was found as the moisture content of the samples increased. It was shown that this effect is reversible upon re-drying of the solid, unless crystallization occurs. In the skim milk powder, crystallization of lactose occurred, leading to a less exothermic response. In addition, the dissolution kinetics of single particles was followed in situ with real time video acquisition and a novel image analysis technique. The data showed a significant effect of the physical state of the powder on the dissolution kinetics. Fully amorphous skim milk powder dissolved significantly faster than the recrystallized counterpart. A clear relation was observed between the physical state of the powders, their thermodynamic response and the dissolution kinetics. |
| Keywords: | Food powder Maltodextrin Skim milk powder Isothermal solution calorimetry Enthalpy of dissolution Glass transition Dissolution kinetics SEM X-ray powder diffraction Image analysis |
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