Impact of compression, physical aging, and freezing rate on the crystallization characteristics of an amorphous sugar matrix

Journal of Food Engineering

Volumn 112, Issue 4, 2012, Pages 313-318

  Imamura, Koreyoshi ^a   Kinugawa, Kohshi ^a   Kagotani, Ryo ^a   Nomura, Mayo ^a   Nakanishi, Kazuhiro ^b  

^a OKAYAMA UNIVERSITY   (Japan)

^b CHUBU UNIVERSITY   (Japan)

Author keywords

Aging; Amorphous sugar; Compression; Crystallization; Induction period

Indexed keywords

AMORPHOUS MATRICES; AMORPHOUS STATE; AMORPHOUS SUGAR; AMORPHOUS SUGAR MATRICES; CRYSTALLIZATION TEMPERATURE; FREEZE-DRYING PROCESS; FREEZING RATE; INDUCTION PERIODS; ISOTHERMAL CRYSTALLIZATION; PHARMACEUTICAL INDUSTRY; PHYSICAL AGING; WATER UPTAKE;

AGING OF MATERIALS; COMPACTION; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; DRIERS (MATERIALS); FREEZING; GLASS TRANSITION; LOW TEMPERATURE DRYING; RHODIUM COMPOUNDS; SUGAR (SUCROSE);

SUGARS;

EID: 84862648803     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.05.004     Document Type: Article

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