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Scientific paper
Jun 1998
adsabs.harvard.edu/cgi-bin/nph-data_query?bibcode=1998aipc..430..316s&link_type=abstract
The eleventh international conference on fourier transform spectroscopy. AIP Conference Proceedings, Volume 430, pp. 316-319 (1
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Infrared And Raman Spectroscopy, Infrared Spectrometers, Auxiliary Equipment, And Techniques
Scientific paper
Carbohydrates play an important role in the quality and preservation of pharmaceutical and food materials. The storage temperature and water content is very critical in storage and, therefore, it is very important to understand how the physical state of carbohydrates is affected by water. Carbohydrates in foods and pharmaceuticals are usually present in the amorphous form even if other substances present affect the physical properties of carbohydrates it is mainly temperature and water content that determine the physical state. Amorphous carbohydrates show a second order phase transition, the glass transition, that is critical for stability. When carbohydrates are stored above their glass transition temperature they loose stability. Crystallization above the glass transition temperature may result in loss of quality. Raman spectroscopy offers a useful tool in the characterization of phase transitions and effects of temperature and water content on material properties at a molecular level.
Hotokka M.
Meinander N.
Roos Y. H.
Söderholm S.
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