Solution calorimetry: A novel perspective into the dissolution process of food powders

Alejandro Marabi*, Guy Mayor, Alois Raemy, Isabelle Bauwens, Johanna Claude, Adam S. Burbidge, Rony Wallach, I. Sam Saguy

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

49 Scopus citations


The enthalpy of dissolution of two food powders, maltodextrin and skim milk, was studied by means of isothermal solution calorimetry. The effects of the moisture content and the physical state of the samples were investigated. A reduced exothermic response was found as the moisture content of the samples increased. It was shown that this effect is reversible upon re-drying of the solid, unless crystallization occurs. In the skim milk powder, crystallization of lactose occurred, leading to a less exothermic response. In addition, the dissolution kinetics of single particles was followed in situ with real time video acquisition and a novel image analysis technique. The data showed a significant effect of the physical state of the powder on the dissolution kinetics. Fully amorphous skim milk powder dissolved significantly faster than the recrystallized counterpart. A clear relation was observed between the physical state of the powders, their thermodynamic response and the dissolution kinetics.

Original languageAmerican English
Pages (from-to)1286-1298
Number of pages13
JournalFood Research International
Issue number10
StatePublished - Dec 2007


  • Dissolution kinetics
  • Enthalpy of dissolution
  • Food powder
  • Glass transition
  • Image analysis
  • Isothermal solution calorimetry
  • Maltodextrin
  • SEM
  • Skim milk powder
  • X-ray powder diffraction


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