Details
| Original language | English |
|---|---|
| Pages (from-to) | 50-58 |
| Number of pages | 9 |
| Journal | Journal of Food Engineering |
| Volume | 235 |
| Early online date | 21 Apr 2018 |
| Publication status | Published - Oct 2018 |
Abstract
Influence of roller and ball mill grinding technology applied for sucrose particles in a lipophilic suspension was investigated considering both particle properties and suspension's flow behavior. Especially particle surfaces after grinding were analyzed using a novel approach by combining atomic force microscopy (AFM) and AFM-local thermal analysis (AFM-LTA). This technique is able to characterize local distributions of different surface states on sucrose particles in nano- and microscale by determining local softening temperatures. For the first time, it was possible to demonstrate on molecular level that applied grinding technologies resulted in different surface characteristics with respect to adhesion forces and state of sucrose using AFM-LTA. Differences in flow behavior despite same particle size distributions and solid contents were traced back to the distribution of crystalline and amorphous areas on sucrose particle surfaces.
Keywords
- Atomic force microscopy, Fat immobilization, Flow behavior, Grinding, Local thermal analysis, Sucrose surfaces
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Food Science
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In: Journal of Food Engineering, Vol. 235, 10.2018, p. 50-58.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - AFM-based local thermal analysis is a suitable tool to characterize the impact of different grinding techniques on sucrose surface properties
AU - Middendorf, Dana
AU - Bindrich, Ute
AU - Mischnick, Petra
AU - Franke, Knut
AU - Heinz, Volker
N1 - Funding information: This research project was supported by the German Ministry of Economics and Technology (via AiF) and the FEI (Forschungskreis der Ernährungsindustrie) ; project AiF 16757N . The authors are also grateful to Asylum Research, CA, USA for providing the Humidity Sensing Cell as well as LTA cantilevers and cantilever holder. In addition, the authors like to thank Storck GmbH & Co. KG, Halle, Germany for providing the CB.
PY - 2018/10
Y1 - 2018/10
N2 - Influence of roller and ball mill grinding technology applied for sucrose particles in a lipophilic suspension was investigated considering both particle properties and suspension's flow behavior. Especially particle surfaces after grinding were analyzed using a novel approach by combining atomic force microscopy (AFM) and AFM-local thermal analysis (AFM-LTA). This technique is able to characterize local distributions of different surface states on sucrose particles in nano- and microscale by determining local softening temperatures. For the first time, it was possible to demonstrate on molecular level that applied grinding technologies resulted in different surface characteristics with respect to adhesion forces and state of sucrose using AFM-LTA. Differences in flow behavior despite same particle size distributions and solid contents were traced back to the distribution of crystalline and amorphous areas on sucrose particle surfaces.
AB - Influence of roller and ball mill grinding technology applied for sucrose particles in a lipophilic suspension was investigated considering both particle properties and suspension's flow behavior. Especially particle surfaces after grinding were analyzed using a novel approach by combining atomic force microscopy (AFM) and AFM-local thermal analysis (AFM-LTA). This technique is able to characterize local distributions of different surface states on sucrose particles in nano- and microscale by determining local softening temperatures. For the first time, it was possible to demonstrate on molecular level that applied grinding technologies resulted in different surface characteristics with respect to adhesion forces and state of sucrose using AFM-LTA. Differences in flow behavior despite same particle size distributions and solid contents were traced back to the distribution of crystalline and amorphous areas on sucrose particle surfaces.
KW - Atomic force microscopy
KW - Fat immobilization
KW - Flow behavior
KW - Grinding
KW - Local thermal analysis
KW - Sucrose surfaces
UR - http://www.scopus.com/inward/record.url?scp=85046753697&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2018.04.021
DO - 10.1016/j.jfoodeng.2018.04.021
M3 - Article
VL - 235
SP - 50
EP - 58
JO - Journal of Food Engineering
JF - Journal of Food Engineering
SN - 0260-8774
ER -