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Humidité résiduelle et effondrement de matrices de sucre lyophilisées.

Residual moisture content as related to collapse of freeze-dried sugar matrices.

Auteurs : BONELLI P., SCHEBOR C., CUKIERMAN A. L., BUERA M. P., CHIRIFE J.

Type d'article : Article

Résumé

Amorphous sugars were prepared by freeze-drying 20% (w/w) aqueous solutions of lactose, sucrose, trehalose and maltose. The dried samples were further dehydrated over phosphorus(2)-oxygen(5) for one week at 25, 35 or 45 deg C, and the residual moisture content was determined using oven drying or a thermogravimetric balance. Results indicated a small amount of residual moisture (usually 1-2%), which was not removed by the desiccation treatment for one week at 25 deg C over phosphorus(2)-oxygen(5). Further drying of samples shows different behaviour depending on the way this fluid drying is performed. Collapse of the structure is studied.

Détails

  • Titre original : Residual moisture content as related to collapse of freeze-dried sugar matrices.
  • Identifiant de la fiche : 1998-3207
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 62 - n. 4
  • Date d'édition : 07/1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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