Water Activity−Temperature State Diagram of Amorphous Lactose
Development in the glass transition temperature, T g, to reach a stabilized value for amorphous lactose stored at 5, 25, and 38 °C at different water activities varying from a w = 0.21 to 0.59 was followed by differential scanning calorimetry. Combinations of stabilized T g and water activity were u...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2005-11, Vol.53 (23), p.9182-9185 |
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| container_end_page | 9185 |
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| container_issue | 23 |
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| container_title | Journal of agricultural and food chemistry |
| container_volume | 53 |
| creator | Thomsen, Marianne K Jespersen, Lone Sjøstrøm, Kirsten Risbo, Jens Skibsted, Leif H |
| description | Development in the glass transition temperature, T g, to reach a stabilized value for amorphous lactose stored at 5, 25, and 38 °C at different water activities varying from a w = 0.21 to 0.59 was followed by differential scanning calorimetry. Combinations of stabilized T g and water activity were used for interpolation of the value of water activity, where T g was equal to the storage temperature. These values of water activity were used to construct a state diagram in the (a w,T)-plane for lactose in the amorphous state from which critical combinations of water activity and storage temperature may be obtained for optimization of storage conditions of lactose-based dry products. Keywords: Lactose; glass transition temperature; T g; water activity; DSC; milk powder |
| doi_str_mv | 10.1021/jf0508394 |
| format | Article |
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Combinations of stabilized T g and water activity were used for interpolation of the value of water activity, where T g was equal to the storage temperature. These values of water activity were used to construct a state diagram in the (a w,T)-plane for lactose in the amorphous state from which critical combinations of water activity and storage temperature may be obtained for optimization of storage conditions of lactose-based dry products. 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Ice creams ; storage quality ; Temperature ; Thermodynamics ; Water - chemistry ; water activity</subject><ispartof>Journal of agricultural and food chemistry, 2005-11, Vol.53 (23), p.9182-9185</ispartof><rights>Copyright © 2005 American Chemical Society</rights><rights>2006 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a405t-70c73fa742d4bf49144af25dfff2ceff86229e26e6897d2f1af96db8a295cbdb3</citedby><cites>FETCH-LOGICAL-a405t-70c73fa742d4bf49144af25dfff2ceff86229e26e6897d2f1af96db8a295cbdb3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf0508394$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf0508394$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,780,784,2765,27076,27924,27925,56738,56788</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=17277522$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/16277420$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Thomsen, Marianne K</creatorcontrib><creatorcontrib>Jespersen, Lone</creatorcontrib><creatorcontrib>Sjøstrøm, Kirsten</creatorcontrib><creatorcontrib>Risbo, Jens</creatorcontrib><creatorcontrib>Skibsted, Leif H</creatorcontrib><title>Water Activity−Temperature State Diagram of Amorphous Lactose</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Development in the glass transition temperature, T g, to reach a stabilized value for amorphous lactose stored at 5, 25, and 38 °C at different water activities varying from a w = 0.21 to 0.59 was followed by differential scanning calorimetry. Combinations of stabilized T g and water activity were used for interpolation of the value of water activity, where T g was equal to the storage temperature. These values of water activity were used to construct a state diagram in the (a w,T)-plane for lactose in the amorphous state from which critical combinations of water activity and storage temperature may be obtained for optimization of storage conditions of lactose-based dry products. Keywords: Lactose; glass transition temperature; T g; water activity; DSC; milk powder</description><subject>amorphous lactose</subject><subject>Biological and medical sciences</subject><subject>Calorimetry, Differential Scanning</subject><subject>Chemical Phenomena</subject><subject>Chemistry, Physical</subject><subject>differential scanning calorimetry</subject><subject>dried milk</subject><subject>Food industries</subject><subject>food storage</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>glass transition temperature</subject><subject>lactose</subject><subject>Lactose - chemistry</subject><subject>Milk and cheese industries. Ice creams</subject><subject>storage quality</subject><subject>Temperature</subject><subject>Thermodynamics</subject><subject>Water - chemistry</subject><subject>water activity</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0M9uEzEQBnALFdG0cOAFYC9U4rAw_rfePVVRQikoEpWSComLNeu1YdNsdrG9VfMGnHlEngSjRM2Fkw_z0zfjj5CXFN5RYPT92oGEklfiCZlQySCXlJYnZAJpmJeyoKfkLIQ1AJRSwTNySgumlGAwIZdfMVqfTU1s79u4-_Pr98p2g_UYR2-zZUzTbN7id49d1rts2vV--NGPIVugiX2wz8lTh5tgXxzec3J79WE1u84XXz5-mk0XOQqQMVdgFHeYdjaidqKiQqBjsnHOMWOdKwvGKssKW5SVapij6KqiqUtklTR1U_NzcrHPHXz_c7Qh6q4Nxm42uLXpHF2USnGuRIJv99D4PgRvnR5826HfaQr6X1v6sa1kXx1Cx7qzzVEe6kngzQFgMLhxHremDUenkpOMJZfvXRuifXico7_TheJK6tXNUvPq87frm6u5XiT_eu8d9jqVmzJvlwwoBwqCQ8WPm9EEve5Hv03t_ucLfwHN-JZi</recordid><startdate>20051116</startdate><enddate>20051116</enddate><creator>Thomsen, Marianne K</creator><creator>Jespersen, Lone</creator><creator>Sjøstrøm, Kirsten</creator><creator>Risbo, Jens</creator><creator>Skibsted, Leif H</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20051116</creationdate><title>Water Activity−Temperature State Diagram of Amorphous Lactose</title><author>Thomsen, Marianne K ; Jespersen, Lone ; Sjøstrøm, Kirsten ; Risbo, Jens ; Skibsted, Leif H</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a405t-70c73fa742d4bf49144af25dfff2ceff86229e26e6897d2f1af96db8a295cbdb3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>amorphous lactose</topic><topic>Biological and medical sciences</topic><topic>Calorimetry, Differential Scanning</topic><topic>Chemical Phenomena</topic><topic>Chemistry, Physical</topic><topic>differential scanning calorimetry</topic><topic>dried milk</topic><topic>Food industries</topic><topic>food storage</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>glass transition temperature</topic><topic>lactose</topic><topic>Lactose - chemistry</topic><topic>Milk and cheese industries. Ice creams</topic><topic>storage quality</topic><topic>Temperature</topic><topic>Thermodynamics</topic><topic>Water - chemistry</topic><topic>water activity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Thomsen, Marianne K</creatorcontrib><creatorcontrib>Jespersen, Lone</creatorcontrib><creatorcontrib>Sjøstrøm, Kirsten</creatorcontrib><creatorcontrib>Risbo, Jens</creatorcontrib><creatorcontrib>Skibsted, Leif H</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Thomsen, Marianne K</au><au>Jespersen, Lone</au><au>Sjøstrøm, Kirsten</au><au>Risbo, Jens</au><au>Skibsted, Leif H</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Water Activity−Temperature State Diagram of Amorphous Lactose</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2005-11-16</date><risdate>2005</risdate><volume>53</volume><issue>23</issue><spage>9182</spage><epage>9185</epage><pages>9182-9185</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Development in the glass transition temperature, T g, to reach a stabilized value for amorphous lactose stored at 5, 25, and 38 °C at different water activities varying from a w = 0.21 to 0.59 was followed by differential scanning calorimetry. Combinations of stabilized T g and water activity were used for interpolation of the value of water activity, where T g was equal to the storage temperature. These values of water activity were used to construct a state diagram in the (a w,T)-plane for lactose in the amorphous state from which critical combinations of water activity and storage temperature may be obtained for optimization of storage conditions of lactose-based dry products. Keywords: Lactose; glass transition temperature; T g; water activity; DSC; milk powder</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>16277420</pmid><doi>10.1021/jf0508394</doi><tpages>4</tpages></addata></record> |
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| ispartof | Journal of agricultural and food chemistry, 2005-11, Vol.53 (23), p.9182-9185 |
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| language | eng |
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| subjects | amorphous lactose Biological and medical sciences Calorimetry, Differential Scanning Chemical Phenomena Chemistry, Physical differential scanning calorimetry dried milk Food industries food storage Fundamental and applied biological sciences. Psychology glass transition temperature lactose Lactose - chemistry Milk and cheese industries. Ice creams storage quality Temperature Thermodynamics Water - chemistry water activity |
| title | Water Activity−Temperature State Diagram of Amorphous Lactose |
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