The effect of temperature on the crystallinity of lactose powders produced by spray drying

被引：69

作者：

Chiou, D. ^{[1
]}

Langrish, T. A. G. ^{[1
]}

Braham, R. ^{[1
]}

机构：

[1] Univ Sydney, Sch Chem & Biomol Engn, Sydney, NSW 2006, Australia

来源：

JOURNAL OF FOOD ENGINEERING | 2008年 / 86卷 / 02期

关键词：

crystallisation; particle; lactose; spray drying; X-ray diffraction; differential scanning calorimetry; pore size and volume analysis;

D O I：

10.1016/j.jfoodeng.2007.10.005

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The effect of varying the inlet air temperature over the range from 134 degrees C to 210 degrees C on the degree of crystallinity for spray-dried lactose powders (from similar to 55% crystalline to similar to 76% crystalline) has been studied experimentally in a Buchi-290 laboratory-scale dryer, since the temperature is likely to be important according to the Williams-Landel-Ferry theory for solid-phase crystallization. The increased crystallinity at higher-temperatures has been measured by water-induced crystallisation, X-ray diffraction, modulated differential scanning calorimetry and pore size and volume analysis, with all techniques showing consistent results. The results indicate that the degree of crystallinity in spray-dried products can be controlled by adjusting the operating conditions. (C) 2007 Elsevier Ltd. All rights reserved.

引用

页码：288 / 293

页数：6

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