Delayed crystallization of amorphous sucrose in humidified freeze dried model systems

Freeze dried model systems containing sucrose were humidified and moisture uptake measured as a function of time. Systems studied included combinations of sucrose with carboxymethylcellulose, guar gum, garrofin gum, sodium alginate, starch and microcrystalline cellulose. In all systems studied sucro...

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Detalles Bibliográficos
Publicado: 1978
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v13_n2_p137_ISLESIAS
http://hdl.handle.net/20.500.12110/paper_09505423_v13_n2_p137_ISLESIAS
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_09505423_v13_n2_p137_ISLESIAS
record_format dspace
spelling paper:paper_09505423_v13_n2_p137_ISLESIAS2023-06-08T15:54:28Z Delayed crystallization of amorphous sucrose in humidified freeze dried model systems Freeze dried model systems containing sucrose were humidified and moisture uptake measured as a function of time. Systems studied included combinations of sucrose with carboxymethylcellulose, guar gum, garrofin gum, sodium alginate, starch and microcrystalline cellulose. In all systems studied sucrose crystallization occurred as indicated by the loss of moisture after an initial uptake period. Apparent rates of crystallization of amorphous sucrose were evaluated from changes in the moisture content. Sucrose crystallization was delayed in all systems studied as compared with pure sucrose. Copyright © 1978, Wiley Blackwell. All rights reserved 1978 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v13_n2_p137_ISLESIAS http://hdl.handle.net/20.500.12110/paper_09505423_v13_n2_p137_ISLESIAS
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description Freeze dried model systems containing sucrose were humidified and moisture uptake measured as a function of time. Systems studied included combinations of sucrose with carboxymethylcellulose, guar gum, garrofin gum, sodium alginate, starch and microcrystalline cellulose. In all systems studied sucrose crystallization occurred as indicated by the loss of moisture after an initial uptake period. Apparent rates of crystallization of amorphous sucrose were evaluated from changes in the moisture content. Sucrose crystallization was delayed in all systems studied as compared with pure sucrose. Copyright © 1978, Wiley Blackwell. All rights reserved
title Delayed crystallization of amorphous sucrose in humidified freeze dried model systems
spellingShingle Delayed crystallization of amorphous sucrose in humidified freeze dried model systems
title_short Delayed crystallization of amorphous sucrose in humidified freeze dried model systems
title_full Delayed crystallization of amorphous sucrose in humidified freeze dried model systems
title_fullStr Delayed crystallization of amorphous sucrose in humidified freeze dried model systems
title_full_unstemmed Delayed crystallization of amorphous sucrose in humidified freeze dried model systems
title_sort delayed crystallization of amorphous sucrose in humidified freeze dried model systems
publishDate 1978
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v13_n2_p137_ISLESIAS
http://hdl.handle.net/20.500.12110/paper_09505423_v13_n2_p137_ISLESIAS
_version_ 1768543855840329728

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