Journal
FOOD RESEARCH INTERNATIONAL
Volume 40, Issue 10, Pages 1286-1298Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2007.08.007
Keywords
food powder; maltodextrin; skim milk powder; isothermal solution calorimetry; enthalpy of dissolution; glass transition; dissolution kinetics; SEM; x-ray powder diffraction; image analysis
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The enthalpy of dissolution of two food powders, maltodextrin and skim milk, was studied by means of isothermal solution calorimetry. The effects of the moisture content and the physical state of the samples were investigated. A reduced exothermic response was found as the moisture content of the samples increased. It was shown that this effect is reversible upon re-drying of the solid, unless crystallization occurs. In the skim milk powder, crystallization of lactose occurred, leading to a less exothermic response. In addition, the dissolution kinetics of single particles was followed in situ with real time video acquisition and a novel image analysis technique. The data showed a significant effect of the physical state of the powder on the dissolution kinetics. Fully amorphous skim milk powder dissolved significantly faster than the recrystallized counterpart. A clear relation was observed between the physical state of the powders, their thermodynamic response and the dissolution kinetics. (c) 2007 Elsevier Ltd. All rights reserved.
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