Effect of Hydration and Crystal Form on the Surface Area of Lactose

Heating crystalline α-lactose monohydrate at 110 to 130C, in vacuo, to form anhydrous α-lactose yielded a solid with an expanded surface area as determined by low temperature N2, or Kr adsorption. The BET area (Brunauer, Emmett, and Teller Equation. J. Amer. Chem. Soc., 60:309. 1938.) of the anhydro...

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Bibliographic Details
Published in:Journal of dairy science 1972-10, Vol.55 (10), p.1396-1399
Main Authors: Berlin, E., Anderson, B.A., Pallansch, M.J.
Format: Article
Language:English
Subjects:
dairy products
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Summary:Heating crystalline α-lactose monohydrate at 110 to 130C, in vacuo, to form anhydrous α-lactose yielded a solid with an expanded surface area as determined by low temperature N2, or Kr adsorption. The BET area (Brunauer, Emmett, and Teller Equation. J. Amer. Chem. Soc., 60:309. 1938.) of the anhydrous sugar was 2.0m2/g while that of original α-lactose•H2O was only .18m2/g. Rehydration of the anhydrous form to the monohydrate by exposure to H2O vapor at .72 P0 at 25C resulted in only a partial reduction in surface area. Only minor differences were observed among the BET areas of several solid forms of lactose and other sugars of similar sieve size indicating only minor differences in porosity or particle shape which may be related to their potential as sorbents for odorous substances in the atmosphere.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(72)85682-0