Characteristics of dehydration kinetics of dihydrate trehalose to its anhydrous form in ethanol by DSC

► Dihydrate trehalose was transformed via ethanol-mediated dehydration in DSC pan. ► Anhydrous trehalose is seen as nano-sized acicular crystals. ► Crystals’ morphology and reaction kinetics depends on the water content of ethanol. Dehydration of dihydrate trehalose to its anhydrous form was perform...

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Bibliographic Details
Published in:Food chemistry 2012-06, Vol.132 (4), p.1638-1643
Main Authors: Verhoeven, Nicolas, Neoh, Tze Loon, Furuta, Takeshi, Yamamoto, Chisho, Ohashi, Tetsuya, Yoshii, Hidefumi
Format: Article
Language:English
Subjects:
Biological and medical sciences
Crystal transformation
Crystals
Dehydration
Differential scanning calorimetry
DSC
Ethanol
Ethyl alcohol
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Moisture content
Nanostructure
Trehalose
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Summary:► Dihydrate trehalose was transformed via ethanol-mediated dehydration in DSC pan. ► Anhydrous trehalose is seen as nano-sized acicular crystals. ► Crystals’ morphology and reaction kinetics depends on the water content of ethanol. Dehydration of dihydrate trehalose to its anhydrous form was performed via crystal transformation in a pressure pan with a differential scanning calorimeter using ethanol as the drying medium. The effect of water content of ethanol on the dehydration kinetics was investigated by differential scanning calorimetry (DSC), under two experimental conditions: isothermal and temperature ramping. The data sets collected were analysed by the Avrami equation and the Arrhenius plots for isothermal conditions and by Kissinger’s method for non-isothermal measurements. The Kissinger plots revealed click point temperatures (CPTs) which were dependent on the water content of ethanol. At temperatures below the CPTs, higher activation energies were found, whereas at temperatures above the CPTs, lower activation energies were estimated. The anhydrous trehalose crystals obtained by crystal transformation using ethanol of 0.005–2.5% water content were visually observed as aggregates of nano-sized acicular crystals, which inherited the shapes of the dihydrate trehalose crystals.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2011.06.010