首页> 外文会议>7th Conference of Food Engineering (CoFE 2001) and A Topical Conference of 2001 AIChE Annual Meeting, Nov 5-9, 2001, Reno, NV >G. F. Brooks, A. H. J. (Tony) Paterson and J. E. Bronlund Residual Moisture in Amorphous Lactose and its Effect on Tg
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G. F. Brooks, A. H. J. (Tony) Paterson and J. E. Bronlund Residual Moisture in Amorphous Lactose and its Effect on Tg

机译:G. F. Brooks,A。H. J.(Tony)Paterson和J. E. Bronlund非晶态乳糖中的残留水分及其对Tg的影响

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摘要

Many authors have measured the glass transition temperature of amorphous lactose at varying moisture contents, but there is considerable variation between the results. This study has shown that a lot of the scatter can be reduced by taking into account the method used to dry the amorphous lactose and the method used to measure the glass transition temperature, Tg. The rate of scanning in a DSC was factored out of the literature results by adjusting the results with fast scanning rates. The Tg results from the two main methods of drying, oven drying at 120 ℃ and desiccation over phosphorous pentoxide, were studied and compared and it was deduced that desiccation over phosphorous pentoxide left a small amount (1 to 1.5%) of moisture in the pure amorphous lactose. Our conclusion was that for pure, dry amorphous lactose, the glass transition temperature is 115 ℃ and that the results in the literature are adequately fitted by the Gorden-Taylor equation with k=6.9.
机译:许多作者已经测量了不同水分含量下无定形乳糖的玻璃化转变温度,但是结果之间存在相当大的差异。这项研究表明,考虑到用于干燥无定形乳糖的方法和用于测量玻璃化转变温度Tg的方法,可以减少很多散射。通过以快速扫描速率调整结果,可以将DSC中的扫描速率从文献结果中排除。研究和比较了两种主要干燥方法的Tg值:120℃的烤箱干燥和五氧化二磷的干燥,并推断五氧化二磷的干燥会在纯净水中留下少量水分(1-1.5%)。无定形乳糖。我们的结论是,对于纯净,干燥的无定形乳糖,玻璃化转变温度为115℃,并且文献中的结果通过k = 6.9的Gorden-Taylor方程得到了充分拟合。

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