Crystallization rates for amorphous sucrose and lactose powders from spray drying: A comparison

Drying Technology

Volumn 27, Issue 4, 2009, Pages 606-614

  Langrish, T A G ^a   Wang, S ^a  

^a UNIVERSITY OF SYDNEY   (Australia)

Author keywords

Amorphous; Crystallization; Lactose; Spray drying; Sucrose; WLF equation

Indexed keywords

AMORPHOUS; CRYSTALLIZATION PROCESS; CRYSTALLIZATION RATES; EFFECTS OF TEMPERATURE; GLASS TRANSITION TEMPERATURE; LACTOSE; MATERIAL TEMPERATURE; RELATIVE HUMIDITIES; ROOM TEMPERATURE; SORPTION TESTS; SUCROSE; WILLIAMS-LANDEL-FERRY EQUATIONS; WLF EQUATION;

ATMOSPHERIC HUMIDITY; CRYSTALLIZATION; DEWATERING; DIFFERENCE EQUATIONS; GLASS; MOISTURE; MOLECULAR STRUCTURE; SORPTION; SPRAY DRYING; SUGAR (SUCROSE); SUPERCONDUCTING TRANSITION TEMPERATURE;

GLASS TRANSITION;

EID: 67650325141     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373930802716391     Document Type: Article

References (29)

1. White, G. W. and Cakebread, S. H. (1966) The glassy state in certain sugar containing food products. Journal of Food Technology, 1:1, pp. 73-82.
2. Chen, X. D., Lake, R. and Jebson, S. (1993) Study of milk powder deposition on a large industrial dryer. Trans. I. Chem. E., 71, pp. 180-186.
3. Willart, J. F., Degusseme, A., Hemon, S., Odou, G., Danede, F. and Descamps, M. (2001) Direct crystal to glass transformation of trehalose induced by ball milling. Solid State Communications, 119:8, pp. 501-505.
4. Mcleod, J. S. and Paterson, A. H. J. (2005) Proceedings of Chemeca, Brisbane, Australia
5. Bhandari, B. R. and Howes, T. (1999) Implication of glass transition for the drying and stability of dried foods. Journal of Food Engineering, 40:1, pp. 71-79.
6. Chan, H. K. and Chew, N. Y. K. (2003) Novel alternative methods for the delivery of drugs for the treatment of asthma. Advanced Drug Delivery Review, 55:7, pp. 793-805.
7. Chidavaenzi, O. C., Buckton, G. and Koosha, F. (2001) The effect of co-spray drying with polyethylene glycol 4000 on the crystallinity and physical form of lactose. International Journal of Pharmaceutics, 216:1, pp. 43-49.
8. Price, R. and Young, P. M. (2004) Visualisation of the crystallisation of lactose from the amorphous state. Journal of Pharmaceutical Sciences, 93:1, pp. 155-164.
9. Jouppila, K. and Roos, Y. H. (1994) Glass transitions and crystallization in milk powders. Journal of Dairy Science, 77:7, pp. 2907-2915.
10. Lloyd, R., Chen, X. D. and Hargreaves, J. B. (1996) Glass transition and caking of spray-dried lactose. International Journal of Food Science and Technology, 31:4, pp. 305-311.
11. Kedward, C. J., MacNaughtan, W. and Mitchell, J. R. (2000) Isothermal and non-isothermal crystallization in amorphous sucrose and lactose at low moisture contents. Carbohydrate Research, 329:2, pp. 423-430.
12. Lai, H. M. and Schmidt, S. J. (1990) Lactose crystallization in skim milk powder observed by hydrodynamic equilibria, scanning electron microscopy and 2H nuclear magnet resonance. Journal of Food Science, 55:4, pp. 994-999.
13. Corrigan, D. O., Healy, A. M. and Corrigan, O. I. (2002) The effect of spray drying solutions of polyethylene glycol (PEG) and lactose/PEG on their physicochemical properties. International Journal of Pharmaceutics, 235:1, pp. 193-205.
14. Haque, M. K. and Roos, Y. H. (2005) Crystallization and X-ray diffraction of spray-dried and freeze-dried amorphous lactose. Carbohydrate Research, 340:2, pp. 293-301.
15. Lehto, V. -P., Tenho, M., Vaha-Heikkila, K., Harjunen, P., Paallysaho, M., Valisaari, J., Niemela, P. and Jarvinen, K. (2006) The comparison of seven different methods to quantify the amorphous content of spray dried lactose. Powder Technology, 167:2, pp. 85-93.
16. Roos, Y. H. (1993) Melting and glass transitions of low molecular weight carbohydrates. Carbohydrate Research, 238, pp. 39-48.
17. Williams, M. L., Landel, R. F. and Ferry, J. D. (1955) The temperature dependence of relaxation mechanisms in amorphous polymers and other glass-forming liquids. Journal of the American Chemical Society, 77:14, pp. 3701-3707.
18. Ibach, A. and Kind, M. (2007) Crystallization kinetics of amorphous lactose, whey-permeate and whey powders. Carbohydrate Research, 342:10, pp. 1357-1365.
19. Palzer, S. (2005) The effect of glass transition on the desired and undesired agglomeration of amorphous food powders. Chemical Engineering Science, 60:14, pp. 3959-3968.
20. Peleg, M. (1992) On the use of the WLF model in polymers and foods. Critical Reviews in Food Science and Nutrition, 32:1, pp. 59-66.
21. Roos, Y. H. and Karel, M. (1992) Crystallization of amorphous lactose. Journal of Food Science, 57:3, pp. 775-777.
22. Debenedetti, P. G. (1996) Metastable Liquids: Concepts and Principles, Princeton University Press, Princeton, NJ
23. Panagopoulos, G. N., Bruttini, R. and Liapis, A. I. (2006) Proceedings of the 15th International Drying Symposium IDS 2006, pp. 114-119.
24. Baini, R. and Langrish, T. A. G. (2007) Choosing an appropriate drying model for intermittent and continuous drying of bananas. Journal of Food Engineering, 79:1, pp. 75-84.
25. Debenedetti, P. G. (2003) Supercooled and glassy water. Journal of Physics: Condensed Matter, 45:15, pp. 1669-1726.
26. Bushill, J. H., Wright, W. B., Fuller, C. H. F. and Bell, A. V. (1965) The crystallization of lactose with particular reference to its occurrence in milk powder. Journal of the Science of Food and Agriculture, 16:10, pp. 622-628.
27. Fitzpatrick, J. J., Barry, K., Cerqueira, P. S. M., Iqbal, T., O'Neill, J. and Roos, Y. H. (2007) Effect of composition and storage conditions on the flowability of dairy powders. International Dairy Journal, 17:4, pp. 383-392.
28. Chiou, D. and Langrish, T. A. G. (2007) Crystallisation of amorphous components in spray-dried powders. Drying Technology, 25:9, pp. 1423-1431.
29. Wang, S. and Langrish, T. A. G. (2007) Measurements of the crystallization rates of amorphous sucrose and lactose powders from spray drying. International Journal of Food Engineering, 3:4, p. 1.