Microscopy and calorimetry as complementary techniques to analyze sugar crystallization from amorphous systems
A comparison of microscopic and macroscopic techniques to evaluate sugar crystallization kinetics is presented using amorphous lactose and lactose-trehalose mixtures. Polarized light video microscopy (PLV) and differential scanning calorimetry (DSC) were applied to measure crystallization kinetics,...
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2003
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00086215_v338_n6_p541_Mazzobre http://hdl.handle.net/20.500.12110/paper_00086215_v338_n6_p541_Mazzobre |
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paper:paper_00086215_v338_n6_p541_Mazzobre2023-06-08T14:32:45Z Microscopy and calorimetry as complementary techniques to analyze sugar crystallization from amorphous systems Crystallization DSC Freeze-drying Lactose Microstructures Optical microscopy Trehalose Crystal microstructure Crystallization Differential scanning calorimetry Kinetic theory Light polarization Microscopic examination Polarized light video microscopy (PLV) Sugar (sucrose) lactose trehalose article carbohydrate analysis chemical reaction kinetics crystallization differential scanning calorimetry glass transition temperature intermethod comparison microscopy polarized light video microscopy priority journal storage temperature temperature dependence validation process Calorimetry, Differential Scanning Carbohydrates Crystallization Freeze Drying Humidity Kinetics Lactose Microscopy, Polarization Microscopy, Video Temperature Trehalose A comparison of microscopic and macroscopic techniques to evaluate sugar crystallization kinetics is presented using amorphous lactose and lactose-trehalose mixtures. Polarized light video microscopy (PLV) and differential scanning calorimetry (DSC) were applied to measure crystallization kinetics, induction times and time for complete sugar crystallization at different storage temperatures (60-95°C). DSC was also employed to measure the glass transition temperature (Tag) of the systems. PLV permitted direct observation, in real time, of growth of individual crystals and morphological aspects at a scale not detected by DSC. Taking the average of several microscopic observations, the results for temperature dependence of crystallization rate and time to complete lactose crystallization were similar to those obtained by DSC. Both PLV and DSC techniques showed that the presence of trehalose delayed lactose crystallization, without affecting the Tag value. For the analysis of sugar crystallization in amorphous systems, PLV and DSC proved to be complementary techniques. Validation of results obtained by PLV with results from DSC opens a new area of microstructural analysis of crystallizing systems. © 2003 Elsevier Science Ltd. All rights reserved. 2003 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00086215_v338_n6_p541_Mazzobre http://hdl.handle.net/20.500.12110/paper_00086215_v338_n6_p541_Mazzobre |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Crystallization DSC Freeze-drying Lactose Microstructures Optical microscopy Trehalose Crystal microstructure Crystallization Differential scanning calorimetry Kinetic theory Light polarization Microscopic examination Polarized light video microscopy (PLV) Sugar (sucrose) lactose trehalose article carbohydrate analysis chemical reaction kinetics crystallization differential scanning calorimetry glass transition temperature intermethod comparison microscopy polarized light video microscopy priority journal storage temperature temperature dependence validation process Calorimetry, Differential Scanning Carbohydrates Crystallization Freeze Drying Humidity Kinetics Lactose Microscopy, Polarization Microscopy, Video Temperature Trehalose |
| spellingShingle |
Crystallization DSC Freeze-drying Lactose Microstructures Optical microscopy Trehalose Crystal microstructure Crystallization Differential scanning calorimetry Kinetic theory Light polarization Microscopic examination Polarized light video microscopy (PLV) Sugar (sucrose) lactose trehalose article carbohydrate analysis chemical reaction kinetics crystallization differential scanning calorimetry glass transition temperature intermethod comparison microscopy polarized light video microscopy priority journal storage temperature temperature dependence validation process Calorimetry, Differential Scanning Carbohydrates Crystallization Freeze Drying Humidity Kinetics Lactose Microscopy, Polarization Microscopy, Video Temperature Trehalose Microscopy and calorimetry as complementary techniques to analyze sugar crystallization from amorphous systems |
| topic_facet |
Crystallization DSC Freeze-drying Lactose Microstructures Optical microscopy Trehalose Crystal microstructure Crystallization Differential scanning calorimetry Kinetic theory Light polarization Microscopic examination Polarized light video microscopy (PLV) Sugar (sucrose) lactose trehalose article carbohydrate analysis chemical reaction kinetics crystallization differential scanning calorimetry glass transition temperature intermethod comparison microscopy polarized light video microscopy priority journal storage temperature temperature dependence validation process Calorimetry, Differential Scanning Carbohydrates Crystallization Freeze Drying Humidity Kinetics Lactose Microscopy, Polarization Microscopy, Video Temperature Trehalose |
| description |
A comparison of microscopic and macroscopic techniques to evaluate sugar crystallization kinetics is presented using amorphous lactose and lactose-trehalose mixtures. Polarized light video microscopy (PLV) and differential scanning calorimetry (DSC) were applied to measure crystallization kinetics, induction times and time for complete sugar crystallization at different storage temperatures (60-95°C). DSC was also employed to measure the glass transition temperature (Tag) of the systems. PLV permitted direct observation, in real time, of growth of individual crystals and morphological aspects at a scale not detected by DSC. Taking the average of several microscopic observations, the results for temperature dependence of crystallization rate and time to complete lactose crystallization were similar to those obtained by DSC. Both PLV and DSC techniques showed that the presence of trehalose delayed lactose crystallization, without affecting the Tag value. For the analysis of sugar crystallization in amorphous systems, PLV and DSC proved to be complementary techniques. Validation of results obtained by PLV with results from DSC opens a new area of microstructural analysis of crystallizing systems. © 2003 Elsevier Science Ltd. All rights reserved. |
| title |
Microscopy and calorimetry as complementary techniques to analyze sugar crystallization from amorphous systems |
| title_short |
Microscopy and calorimetry as complementary techniques to analyze sugar crystallization from amorphous systems |
| title_full |
Microscopy and calorimetry as complementary techniques to analyze sugar crystallization from amorphous systems |
| title_fullStr |
Microscopy and calorimetry as complementary techniques to analyze sugar crystallization from amorphous systems |
| title_full_unstemmed |
Microscopy and calorimetry as complementary techniques to analyze sugar crystallization from amorphous systems |
| title_sort |
microscopy and calorimetry as complementary techniques to analyze sugar crystallization from amorphous systems |
| publishDate |
2003 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00086215_v338_n6_p541_Mazzobre http://hdl.handle.net/20.500.12110/paper_00086215_v338_n6_p541_Mazzobre |
| _version_ |
1768544849389158400 |