首页> 外文会议>Conference of food engineering >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在无定形乳糖中的残留水分及其对TG的影响

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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 °C 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 °C and that the results in the literature are adequately fitted by the Gorden-Taylor equation with k=6.9.
机译:许多作者在不同的水分含量下测量了无定形乳糖的玻璃化转变温度,但结果之间存在相当大的变化。本研究表明,通过考虑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,可以减少许多散射。通过使用快速扫描速率调整结果,从文献结果中扫描扫描速率。研究了TG的两种主要干燥方法,在120℃下干燥和在磷五氧化二氧化物上干燥的方法中的两种方法,并比较,推导出在磷五氧化二氧化物上的干燥留下少量(1至1.5%)水分纯无定形乳糖。我们的结论是,对于纯,干燥的无定形乳糖,玻璃化转变温度为115℃,并且文献中的结果被k = 6.9的Gorden-Taylor方程充分配合。

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