Effect of Dehydration Conditions on the Bulk and Surface Properties of the Resulting Dehydrated Products

Zhang, Y.; Carvajal, M. T.

doi:10.1007/978-1-4939-2578-0_14

Y. Zhang⁸ &
M. T. Carvajal⁸

Part of the book series: Food Engineering Series ((FSES))

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Abstract

This study investigated the effects of dehydration conditions on the surface morphology and melting point of the resulting anhydrous product. The hydrate of thymine, theophylline and cytosine hydrate, were prepared and then dehydrated under various heating temperature conditions. The bulk properties and surface morphology of the hydrate and dehydrated samples were characterized using x-ray powder diffraction (PXRD), differential scanning calorimetry (DSC) and scanning electron microscopy (SEM). It was found that although different heating temperatures gave the same solid state of processed samples, they displayed significant impact on the melting point and surface morphology of the samples.

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Abbreviations

DSC:: Differential scanning calorimetry
ETD:: Everhart-Thornley detector
SEM:: Scanning electronic microscopy
TLD:: Through-the-lens detectors
TSPC:: Thermally stimulated polarized current
XRPD:: X-ray powder diffraction

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Acknowledgments

We are grateful to the Dane O. Kildsig Center for Pharmaceutical Processing Research (CPPR) for funding. Also, we thank Dr. Yinyan Zhao for conducting the TSPC analysis.

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Authors and Affiliations

Industrial and Physical Pharmacy and Agricultural and Biological Engineering, Purdue University, West Lafayette, IN, 47907, USA
Y. Zhang & M. T. Carvajal

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Y. Zhang
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M. T. Carvajal
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Correspondence to M. T. Carvajal .

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Editors and Affiliations

Escuela Nacional de Ciencias Bilógicas, Instituto Politécnico Nacional, México, Distrito Federal, Mexico
Gustavo F. Gutiérrez-López
Escuela Nacional de Ciencias Bilógicas, Instituto Politécnico Nacional, México, Distrito Federal, Mexico
Liliana Alamilla-Beltrán
Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires-CONICET, Buenos Aires, Argentina
María del Pilar Buera
Departamento de Biotecnologia e Ingenieria, Tecnológico de Monterrey, Monterrey, Nuevo León, Mexico
Jorge Welti-Chanes
Escuela Nacional de Ciencias Bilógicas, Instituto Politécnico Nacional, México, Distrito Federal, Mexico
Efrén Parada-Arias
Food Engineering, Washington State University, Pullman, Washington, USA
Gustavo V. Barbosa-Cánovas

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Zhang, Y., Carvajal, M.T. (2015). Effect of Dehydration Conditions on the Bulk and Surface Properties of the Resulting Dehydrated Products. In: Gutiérrez-López, G., Alamilla-Beltrán, L., del Pilar Buera, M., Welti-Chanes, J., Parada-Arias, E., Barbosa-Cánovas, G. (eds) Water Stress in Biological, Chemical, Pharmaceutical and Food Systems. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-2578-0_14

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DOI: https://doi.org/10.1007/978-1-4939-2578-0_14
Publisher Name: Springer, New York, NY
Print ISBN: 978-1-4939-2577-3
Online ISBN: 978-1-4939-2578-0
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)

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