Rates of Crystallization of Dried Lactose-sucrose Mixtures |
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| Authors: | I ARVANITOYANNIS JOHN MV BLANSHARD |
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| Affiliation: | Author Blanshard is affiliated with the Dept. of Applied Biochemistry &Food Science, Univ. of Nottingham, Sutton Bonington Campus, Loughborough, LE12 SRD, England. Author Arvanitoyannis'current address: Government Industrial Research Institute Osaka, Functional Polymer Section, Midorigaoka 1–8–31, lkeda, Osaka, 563 Japan. Address inquiries to Dr. I. Arvanitoyannis. |
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| Abstract: | The isothermal crystallization kinetics of glassy lactose/sucrose mixtures were studied at several storage temperatures (close to Tg and Tm). The kinetic parameters implicit in the Avrami equation were determined. Activation energies for transport (ED) and surface nucleation (W*) were also found and correlated to the molar composition of the lactose/sucrose mixtures. A monotonic increase in the half crystallization time (t1/z), Avrami index (n), % crystallization per day, activation energy for transport (ED) and surface nucleation energy (W*) and a decrease in the crystallization velocity constants (K) were related to the increase in the lactose content of lactose/sucrose mixtures. |
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| Keywords: | crystallization kinetics lactose sucrose DSC thermal analysis |
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