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Effect of Water Sorption. There have been inane invest igations of the effect of
water sorption on the properties of dried car bohydrate in particular, the
recrystalliza tion of amorphous carbohydrates.
K a r g i n ( 1957) noted that glucose glass sorbs water only on the surface due to
t h e low diffusivity of water in the glass. As the surface hydrates, a saturated
solution forms and the glass softens, giving higher water diffusion.
The collapse behaviour of blended systems of two components shown two types of
behaviour. When the freeze-dried system contained components thats could form a
crystalline phase, then total collapse was associated with the melting of the crystalline
phase. Though partial collapse of the amorphous component could occur prior to
crystallite melting. For blends that freeze dry as amorphous solids, collapse
temperature showed a nonlinear relationship with composition. Freiser and Tummala
(1975) indicated that the glass transition temperatures for mixture generally showed
nonlinear behaviour when the mixture composition is expressed on a weight %
basis. when volume % or mole %, is used to quantify the mixture composito n,
a linear relationship is obtained, which supports the concept that volume
change is the critical factor in the glass transition.
White and Cakebread (1966; 1969) have described conditions for formation
of glassy carbohydrates in foods, the relationship of the glassy state in food
products to their properties, and the changes that can occur if the glassy
state is allowed to become unstable. They describe changes that can occur in
boiled sweets (distortion, stickiness, or graining), milk powders (caking, and
lumpiness), ice cream (sandiness), and freeze drying (liquification and
caking). The primary change in all these cases is the viscous flow of the
carbohydrate, which in many cases will be followed by its recrysatllization.
Bellows and King ( 1973) indicated that both drying rate and aroma retention during
freeze drying were dependent on collapse bahavior. While drying rate would increase
with increase with incrace in ice layer temperature, due to higher heat transfer rates,
the onset of collapse resulted in no further improvements in drying rate. Ettrup
Pedersen et al.( (1973) examined the influence of chamber pressure on retention
of flavor for freeze-dried coffee and were able to show that when the chamber
pressure corresponded to an ice front temperature above coffee's collapse
temperature, there was o f significant loss of volatile compounds. It was also noted
that the color of the coffee darkened significantly a t this point, due to the changed
light reflectance properties of the collapsed surface. In that study, overall particle
geometry was maintained, collapse bang limited to the surfaces of the CAS.
Swinnen el al. (1974) and Tobback et al.(1979) studied the effect of mixed
systems of glucose and salt on collapse behavior during freeze drying. Tobback et
al. (1979) also demonstrated that aroma retention was dependent on the stability
of the CAS, though in this case, conditions which lead to recrystallization does not
occur under freeze drying, aroma retention is height.