Abstract
The purposes of this research were to use inverse gas chromatography (IGC) to examine surface energy changes to coarse lactose (CL) and micronized lactose (ML) during storage at high humidity and to relate these changes to powder properties. Surface energies, work of cohesion and surface heterogeneity were determined by IGC. Surface morphology, particle size distributions and amorphous content were determined by scanning electron microscopy, laser diffraction and time-of-flight particle sizing and dynamic vapour sorption, respectively. Surface energies (dispersive, polar and total) were higher for ML than for CL. Surface heterogeneity profiles indicated a greater number of energy sites on ML. No detectable amorphous content was present in lactoses. After storage at 75% relative humidity, the particle size increased and the span of distribution decreased for ML, indicating the formation of small agglomerates. The ability of agglomerated ML to disperse decreased after storage, indicating the formation of strong agglomerates during storage. The dispersive surface energies of CL and ML significantly decreased after storage (P < 0.05), while the polar surface energies significantly increased (P < 0.05). The total surface energy and work of cohesion of ML increased. IGC was useful to distinguish between lactose powders; the total surface energy and work of cohesion of ML were higher than those of CL. While the increase in total surface energy and work of cohesion of ML after storage was in good agreement with the formation of stronger agglomerates, these changes may have been associated more with moisture adsorption than with inherent surface energy changes to lactose.
Abstract
75% (P < 0.05), (P < 0.05)
Résumé
Le but de cette recherche était d’utiliser la chromatographie gazeuse en phase inverse (CGI) pour examiner les changements d’énergie de surface de lactose brut ou micronisé au cours du stockage à humidité élevée et de relier ces changements aux propriétés de la poudre. Les énergies de surface, l’aptitude à la cohésion et l’hétérogénéité de surface ont été déterminées par CGI. La morphologie de surface, les distributions de tailles de particules et la teneur en lactose amorphe ont été déterminées respectivement par microscopie électronique à balayage, diffraction laser et mesure des particules en temps de vol et sorption de vapeur en dynamique. Les énergies de surface (dispersive, polaire et totale) étaient plus élevées pour le lactose micronisé que pour le lactose brut. Les profils d’hétérogénéité de surface indiquaient un plus grand nombre de sites d’énergie sur le lactose micronisé. Aucun des lactoses ne présentait de teneur en lactose amorphe détectable. Après stockage à 75 % d’humidité relative, la taille des particules augmentait et l’étendue de distribution diminuait pour le lactose micronisé indiquant la formation de petits agglomérats. L’aptitude du lactose micronisé aggloméré à se disperser diminuait après stockage indiquant la formation d’agglomérats forts au cours du stockage. Les énergies de surface dispersives du lactose brut et du lactose micronisé diminuaient significativement après stockage (P < 0,05), tandis que les énergies de surface polaires augmentaient significativement (P < 0,05). L’énergie de surface totale et l’aptitude à la cohésion du lactose micronisé augmentaient. La CGI était utile pour différencier les poudres de lactose; l’énergie de surface totale et l’aptitude à la cohésion du lactose micronisé étaient plus élevées que celles du lactose brut. L’augmentation de l’énergie de surface totale et l’aptitude à la cohésion du lactose micronisé après stockage étaient bien corrélées à la formation d’agglomérats plus forts, mais ces changements seraient plus àrelier à l’adsorption d’humidité qu’aux changements d’énergie de surface inhérents au lactose.
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Das, S., Larson, I., Young, P. et al. Understanding lactose behaviour during storage by monitoring surface energy change using inverse gas chromatography. Dairy Sci. Technol. 90, 271–285 (2010). https://doi.org/10.1051/dst/2009051
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DOI: https://doi.org/10.1051/dst/2009051