Reference : Impact of the Crystallinity on the Physical Properties of Inulin during Water Sorption
Scientific journals : Article
Life sciences : Food science
http://hdl.handle.net/2268/36965
Impact of the Crystallinity on the Physical Properties of Inulin during Water Sorption
English
Ronkart, Sebastien N [> > > >]
Paquot, Michel mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Blecker, Christophe mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Fougnies, Christian [> > > >]
Doran, Lynn mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Lambrechts, Jean Christophe [> > > >]
Norberg, Bernadette [> > > >]
Deroanne, Claude [> > > >]
2009
Food Biophysics
4
1
49-58
Yes
International
1557-1858
[en] The impact of the crystallinity of spray-dried inulins on their stability and physical properties was investigated after a conditioning of 1 week at different relative humidity levels (0% to 94%) at 20 A degrees C. An environmental scanning electron microscopy study showed that the amorphous powders hardened at a relative humidity storage between 59% and 75%; while their semi-crystalline counterparts were partially agglomerated but friable in the same conditions. Caking was observed when the glass transition temperature of the amorphous phase of the material dropped below the storage temperature of the powder. It resulted in a crystallization of the structural units of varying lengths composing inulin, but also an increase of the crystallinity of the semi-crystalline ones. This study showed the importance of the crystallinity of inulin on its stability and physical properties during storage which is of crucial importance for the shelf-life of food and pharmaceutical products in the dry state.
http://hdl.handle.net/2268/36965
10.1007/s11483-008-9097-0

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