ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Crystallization kinetics of concentrated trehalose and trehalose/salt solutions were followed by proton 1H) pulsed nuclear magnetic resonance (1H p-NMR). Three concentrations (66,70, and 72.5%) of trehalose and with the addition of ZnCl2.2H2O, CaCl2.2H2O, and MgCl2.2H2O were crystallized at 5,10,15,20, and 25 °C. Supercooling and molecular diffusion determined the crystallization rates. The highest rate of crystallization of 66,70, and 72.5% trehalose occurred at 20 °C, whereas the lowest rate occurred at 25 °C. The maximum solid content was higher at lower temperatures, as expected based on the higher supercooling values. Crystallization was delayed by the addition of salts and especially of CaCl2.2H2O.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2002.tb10283.x
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