ISSN:
1572-8943
Keywords:
glassy films
;
high shear crystallization
;
seed crystallization
;
spray crystallization
;
water movability
Source:
Springer Online Journal Archives 1860-2000
Topics:
Chemistry and Pharmacology
Notes:
Abstract The intention of this work presented is to introduce new processing principles for the crystallization of watery or fatty phases in food systems, and in particular to quantify the process — microstructure — product quality relationships for such food systems. The crystallization processes demonstrated in detail are high shear crystallization (i), spray crystallization (ii) and spray powder based seed crystallization (iii). Crystalline, semi-crystalline and/or amorphous structures were analysed by calorimetric, mechanical/rheological and microscopical methods. Quality aspects of the final food products, which are related to the structure of the crystalline and/or amorphous components, were investigated additionally.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1023/A:1010103105425
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