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• W2017202502 abstract "The crystallization behavior of lactose/sucrose mixtures during water-induced crystallization was studied to gain more insight about their crystallization during storage. Solutions with different ratios of lactose and sucrose, 75:25 and 50:50, were spray dried to produce amorphous powders. The powders were kept at a controlled temperature and humidity to study their sorption–desorption behavior. X-ray diffraction and light microscopy analysis were performed to study their crystallization behavior. Two-step desorption was observed after sieving the powders as sample preparation. Sieving decreased the crystallization time for lactose/sucrose mixture 75:25 from 22 days to 2.5 days. Based on the X-ray diffraction analysis during this two-step process of water desorption, it was concluded that lactose crystallizes first and more quickly than sucrose. The degree of crystallization for the lactose crystals increases by 89% (relative to their final level of crystallinity), whereas sucrose crystals increase their level of crystallinity by only 28% during the first step of crystallization in the lactose/sucrose (75:25) mixtures. The light microscopy images also suggested that the crystallization of amorphous lactose/sucrose powders during water-induced crystallization may occur as a solution rather than in the solid phase." @default.
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• W2017202502 creator A5039751848 @default.
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• W2017202502 date "2013-06-01" @default.
• W2017202502 modified "2023-09-24" @default.
• W2017202502 title "Crystallization behavior of lactose/sucrose mixtures during water-induced crystallization" @default.
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• W2017202502 doi "https://doi.org/10.1016/j.jfoodeng.2013.01.038" @default.
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