Glass transition and time-dependent crystallization behavior of dehydration bioprotectant sugars

It has been suggested that the crystallization of a sugar hydrate can provide additional desiccation by removing water from the amorphous phase, thereby increasing the glass transition temperature (Tg). However, present experiments demonstrated that in single sugar systems, if relative humidity is e...

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Detalles Bibliográficos
Autores principales:	Schebor, C., Mazzobre, M.F., Buera, M.d.P.
Formato:	JOUR
Materias:	Crystallization Hydrated crystals Raffinose Stabilizing agents Trehalose Amorphous phase Bioprotectant Crystallization behavior Food ingredients Glass transition temperature Relative humidities Shelf life Time-dependent Atmospheric humidity Glass Hydrates Hydration Sugar (sucrose) Sugars Water content Glass transition raffinose trehalose water article crystallization differential scanning calorimetry glass transition temperature humidifier humidity phase transition priority journal storage Freeze Drying Humidity Kinetics Phase Transition Transition Temperature Water
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_00086215_v345_n2_p303_Schebor
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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