Assessment of the degree of disorder in crystalline solids by isothermal microcalorimetry

Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization

“…According to Sebhatu, Anberg, and Ahlneck (1994), fruit juice powder obtained by spray drying favors the yield of high sugar content solids, most of them present in amorphous state. These sugars are very hygroscopic, having an effect on the functional characteristics of the dehydrated material, mainly its tendency to become sticky (stickiness) and forming high agglomerates.…”

Quantitation of amorphicity by microcalorimetry

“…The crystalline form obtained in theses experiments is the thermodynamic stable form at room temperature. The obtention of the thermodynamic stable form has been also observed by Buckton et al for Sabultamol [3].…”

“…Depending of the amount of amorphous substance, the humidity level and the drug substance, we observed one, two or three peaks. According to Sebhatu et al [2] and Buckton et al [3], three energetic processes should be taken into consideration: adsorption of water on the amorphous powder, recrystallization and expulsion of the water. Furthermore the liberation of the water should accelerate the crystallization [7].…”

The effect of spray-drying feed temperature and subsequent crystallization conditions on the physical form of lactose

“…1 The detection and control of the amorphous portion of powdered material is of utmost importance, as different physical forms of materials have different physicochemical properties that give rise to significant differences in functionality when used in dosage forms. The influence of spray-drier feed concentration on the degree of crystallinity and the crystal form of lactose (β-lactose, anhydrous α-lactose, α-lactose monohydrate) has been described previously.…”