Structural strength analysis of partially crystalline trehalose

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dc.contributor.authorMaidannyk, Valentyn
dc.contributor.authorRoos, Yrjö H.
dc.contributor.funderDepartment of Agriculture, Food and the Marineen
dc.date.accessioned2018-05-03T10:26:54Z
dc.date.available2018-05-03T10:26:54Z
dc.date.issued2017-09-27
dc.date.updated2018-05-03T08:54:50Z
dc.description.abstractStrength 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.sponsorshipDepartment 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.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationMaidannyk, 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.2017.09.038en
dc.identifier.doi10.1016/j.lwt.2017.09.038
dc.identifier.endpage17en
dc.identifier.issn0023-6438
dc.identifier.journaltitleLWT - Food Science And Technologyen
dc.identifier.startpage9en
dc.identifier.urihttps://hdl.handle.net/10468/6009
dc.identifier.volume88en
dc.language.isoenen
dc.publisherElsevieren
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.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectGlass-transitionen
dc.subjectAmorphous contenten
dc.subjectMolecular-weighten
dc.subjectWater sorptionen
dc.subjectIsothermal microcalorimetryen
dc.subjectMaltodextrin systemsen
dc.subjectWLF modelen
dc.subjectLactoseen
dc.subjectRelaxationen
dc.subjectSolidsen
dc.titleStructural strength analysis of partially crystalline trehaloseen
dc.typeArticle (peer-reviewed)en
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