Glass transition and enthalpy relaxation of amorphous lactose glass.
The glass transition temperature, T(g), and enthalpy relaxation of amorphous lactose glass were investigated by differential scanning calorimetry (DSC) for isothermal aging periods at various temperatures (25, 60, 75, and 90 degrees C) below T(g). Both T(g) and enthalpy relaxation were found to increase with increasing aging time and temperature. The enthalpy relaxation increased approximately exponentially with aging time at a temperature (90 degrees C) close to T(g) (102 degrees C). There was no significant change observed in the enthalpy relaxation around room temperature (25 degrees C) over an aging period of 1month. The Kohlrausch-Williams-Watts (KWW) model was able to fit the experimental enthalpy relaxation data well. The relaxation distribution parameter (beta) was determined to be in the range 0.81-0.89. The enthalpy relaxation time constant (tau) increased with decreasing aging temperature. The observed enthalpy relaxation data showed that molecular mobility in amorphous lactose glass was higher at temperatures closer to T(g). Lactose glass was stable for a long time at 25 degrees C. These findings should be helpful for improving the processing and storage stability of amorphous lactose and lactose containing food and pharmaceutical products.
Haque
Md Kamrul
MK
Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato-ku, Japan. kamru167@yahoo.com
Kawai
Kiyoshi
K
Suzuki
Toru
T
D002152:Calorimetry, Differential Scanning / Q000379:methods*; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D003460:Crystallization; D005898:Glass / Q000737:chemistry*; D007785:Lactose / Q000737:chemistry*; D013816:Thermodynamics; D013997:Time Factors; D044366:Transition Temperature
D007785:Lactose