Residual moisture content as related to collapse of freeze-dried sugar matrices

Amorphous sugars were prepared by freeze-drying 20% (w/w) aqueous solutions of lactose, sucrose, trehalose and maltose. The dried samples were further dehydrated over P2O5 for 1 wk at 25, 35 or 45°C, and the residual moisture content was determined using oven drying or a thermogravimetric balance. R...

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Detalles Bibliográficos
Autores principales:	Bonelli, Pablo R., Schebor, Carolina C., Cukierman, Ana Lea, Buera, María del Pilar
Publicado:	1997
Materias:	Collapse Glass transition Residual moisture Sugars T(g)
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v62_n4_p693_Bonelli http://hdl.handle.net/20.500.12110/paper_00221147_v62_n4_p693_Bonelli
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_00221147_v62_n4_p693_Bonelli
record_format	dspace
spelling	paper:paper_00221147_v62_n4_p693_Bonelli2023-06-08T14:46:17Z Residual moisture content as related to collapse of freeze-dried sugar matrices Bonelli, Pablo R. Schebor, Carolina C. Cukierman, Ana Lea Buera, María del Pilar Collapse Glass transition Residual moisture Sugars T(g) Amorphous sugars were prepared by freeze-drying 20% (w/w) aqueous solutions of lactose, sucrose, trehalose and maltose. The dried samples were further dehydrated over P2O5 for 1 wk at 25, 35 or 45°C, and the residual moisture content was determined using oven drying or a thermogravimetric balance. Results indicated a small amount of residual moisture (usually 1-2%) which was not removed by the desiccation treatment for 1 wk at 25°C over P2O5. The dried samples, heated at a temperature near the published 'anhydrous' glass transition temperatures (T(g)) exhibited different behavior depending on whether they were heated in open or sealed vials. Structural collapse, a sharply visible shrinkage of the matrix, was found in all samples in sealed vials, while those samples in open vials did not collapse. Thus, removal of the last amount of residual moisture by heating in uncovered vials increased T(g), preventing or delaying collapse. Fil:Bonelli, P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Schebor, C. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Cukierman, A.L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Buera, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1997 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v62_n4_p693_Bonelli http://hdl.handle.net/20.500.12110/paper_00221147_v62_n4_p693_Bonelli
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Collapse Glass transition Residual moisture Sugars T(g)
spellingShingle	Collapse Glass transition Residual moisture Sugars T(g) Bonelli, Pablo R. Schebor, Carolina C. Cukierman, Ana Lea Buera, María del Pilar Residual moisture content as related to collapse of freeze-dried sugar matrices
topic_facet	Collapse Glass transition Residual moisture Sugars T(g)
description	Amorphous sugars were prepared by freeze-drying 20% (w/w) aqueous solutions of lactose, sucrose, trehalose and maltose. The dried samples were further dehydrated over P2O5 for 1 wk at 25, 35 or 45°C, and the residual moisture content was determined using oven drying or a thermogravimetric balance. Results indicated a small amount of residual moisture (usually 1-2%) which was not removed by the desiccation treatment for 1 wk at 25°C over P2O5. The dried samples, heated at a temperature near the published 'anhydrous' glass transition temperatures (T(g)) exhibited different behavior depending on whether they were heated in open or sealed vials. Structural collapse, a sharply visible shrinkage of the matrix, was found in all samples in sealed vials, while those samples in open vials did not collapse. Thus, removal of the last amount of residual moisture by heating in uncovered vials increased T(g), preventing or delaying collapse.
author	Bonelli, Pablo R. Schebor, Carolina C. Cukierman, Ana Lea Buera, María del Pilar
author_facet	Bonelli, Pablo R. Schebor, Carolina C. Cukierman, Ana Lea Buera, María del Pilar
author_sort	Bonelli, Pablo R.
title	Residual moisture content as related to collapse of freeze-dried sugar matrices
title_short	Residual moisture content as related to collapse of freeze-dried sugar matrices
title_full	Residual moisture content as related to collapse of freeze-dried sugar matrices
title_fullStr	Residual moisture content as related to collapse of freeze-dried sugar matrices
title_full_unstemmed	Residual moisture content as related to collapse of freeze-dried sugar matrices
title_sort	residual moisture content as related to collapse of freeze-dried sugar matrices
publishDate	1997
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v62_n4_p693_Bonelli http://hdl.handle.net/20.500.12110/paper_00221147_v62_n4_p693_Bonelli
work_keys_str_mv	AT bonellipablor residualmoisturecontentasrelatedtocollapseoffreezedriedsugarmatrices AT scheborcarolinac residualmoisturecontentasrelatedtocollapseoffreezedriedsugarmatrices AT cukiermananalea residualmoisturecontentasrelatedtocollapseoffreezedriedsugarmatrices AT bueramariadelpilar residualmoisturecontentasrelatedtocollapseoffreezedriedsugarmatrices
_version_	1768542773070266368

Residual moisture content as related to collapse of freeze-dried sugar matrices

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