Access to this article is restricted until 12 months after publication by request of the publisher. Restriction lift date: 2018-09-27
Structural strength analysis of partially crystalline trehalose
| dc.check.date | 2018-09-27 | |
| dc.check.info | Access to this article is restricted until 12 months after publication by request of the publisher | en |
| dc.contributor.author | Maidannyk, Valentyn | |
| dc.contributor.author | Roos, Yrjö H. | |
| dc.contributor.funder | Department of Agriculture, Food and the Marine | en |
| dc.date.accessioned | 2018-05-03T10:26:54Z | |
| dc.date.available | 2018-05-03T10:26:54Z | |
| dc.date.issued | 2017-09-27 | |
| dc.date.updated | 2018-05-03T08:54:50Z | |
| dc.description.abstract | Strength concept, which is based on the Williams-Landel-Ferry (WLF) model, was developed using mixed structured powders containing amorphous and crystalline components. At the present study, semi crystalline trehalose powders with various (100:0; 80:20; 60:40; 40:60; 20:80) amorphous to crystalline ratios were analyzed. Amorphous components were prepared from water solution by freeze-drying. Strength analysis, which included water sorption, differential scanning calorimetry, dynamic mechanical analysis and microscopy, was applied. The results indicated that water content significantly decreases glass transition (similar to 100 degrees C) and alpha-relaxation temperatures (similar to 90 degrees C) as well as structural strength parameter (similar to 10 degrees C), while, the effect of crystalline component is less pronounced. This study can be used in processing and characterization of various partially crystalline food products including nutritional formulations and infant formulas. | en |
| dc.description.sponsorship | Department of Agriculture, Food and the Marine (Food Institutional Research Measure (FIRM) project 11-F-001 “Formulation and Design for Food Structure and Stability”) | en |
| dc.description.status | Peer reviewed | en |
| dc.description.version | Accepted Version | en |
| dc.format.mimetype | application/pdf | en |
| dc.identifier.citation | Maidannyk, V. A. and Roos, Y. H. (2018) 'Structural strength analysis of partially crystalline trehalose', LWT - Food Science and Technology, 88, pp.9-17. doi:10.1016/j.lwt.2017.09.038 | en |
| dc.identifier.doi | 10.1016/j.lwt.2017.09.038 | |
| dc.identifier.endpage | 17 | en |
| dc.identifier.issn | 0023-6438 | |
| dc.identifier.journaltitle | LWT - Food Science And Technology | en |
| dc.identifier.startpage | 9 | en |
| dc.identifier.uri | https://hdl.handle.net/10468/6009 | |
| dc.identifier.volume | 88 | en |
| dc.language.iso | en | en |
| dc.publisher | Elsevier | en |
| dc.rights | © 2017, Elsevier Ltd. All rights reserved.This manuscript version is made available under the CC-BY-NC-ND 4.0 license. | en |
| dc.rights.uri | https://creativecommons.org/licenses/by-nc-nd/4.0/ | en |
| dc.subject | Glass-transition | en |
| dc.subject | Amorphous content | en |
| dc.subject | Molecular-weight | en |
| dc.subject | Water sorption | en |
| dc.subject | Isothermal microcalorimetry | en |
| dc.subject | Maltodextrin systems | en |
| dc.subject | WLF model | en |
| dc.subject | Lactose | en |
| dc.subject | Relaxation | en |
| dc.subject | Solids | en |
| dc.title | Structural strength analysis of partially crystalline trehalose | en |
| dc.type | Article (peer-reviewed) | en |
