Kedward C J, MacNaughtan W, Mitchell J R
Division of Food Sciences, School of Biological Sciences, University of Nottingham, Loughborough, Leicestershire, UK.
Carbohydr Res. 2000 Nov 3;329(2):423-30. doi: 10.1016/s0008-6215(00)00179-8.
Differential scanning calorimetry has been used in isothermal and non-isothermal modes to provide information on the crystallization of sucrose and lactose at low water contents. Using approaches previously applied to polymer crystallization an attempt has been made to combine the isothermal and non-isothermal data into a single curve. This is achieved by the use of appropriate shift factors in the time and temperature domains. This was successful for sucrose but not for lactose. It was suggested that this was because lactose crystallizes into multiple forms whereas sucrose crystallizes in a single form.
