ISSN:
1572-8943
Schlagwort(e):
glassy films
;
high shear crystallization
;
seed crystallization
;
spray crystallization
;
water movability
Quelle:
Springer Online Journal Archives 1860-2000
Thema:
Chemie und Pharmazie
Notizen:
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.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1023/A:1010103105425
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