3 years ago

Structural strength analysis of partially crystalline trehalose

Strength concept, which is based on the Williams-Landel-Ferry (WLF) model, was developed using mixed structured powders containing amorphous and crystalline components. At the present study, semi-crystalline trehalose powders with various (100:0; 80:20; 60:40; 40:60; 20:80) amorphous to crystalline ratios were analyzed. Amorphous components were prepared from water solution by freeze-drying. Strength analysis, which included water sorption, differential scanning calorimetry, dynamic mechanical analysis and microscopy, was applied. The results indicated that water content significantly decreases glass transition (∼100 °C) and α-relaxation temperatures (∼90 °C) as well as structural strength parameter (∼10 °C), while, the effect of crystalline component is less pronounced. This study can be used in processing and characterization of various partially crystalline food products including nutritional formulations and infant formulas.

Publisher URL: www.sciencedirect.com/science

DOI: S0023643817307132

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