Food Biophysics

, Volume 2, Issue 2–3, pp 83–92 | Cite as

Characterization of the Physical State of Spray-Dried Inulin

  • Sébastien N. RonkartEmail author
  • Claude Deroanne
  • Michel Paquot
  • Christian Fougnies
  • Jean-Christophe Lambrechts
  • Christophe S. Blecker


Modulated differential scanning calorimetry, wide angle x-ray scattering, and environmental scanning electron microscopy were used to investigate the physical and morphological properties of chicory root inulin spray dried under different conditions. When the feed temperature increased up to 80 °C, the average degree of polymerization of the solubilized fraction increased, leading to a higher glass transition temperature (Tg). Above 80 °C, the samples were completely amorphous, and the Tg did not change. The starting material was semicrystalline, and the melting region was composed of a dual endotherm; the first peak subsided as the feed temperature increased up to a temperature of 70 °C, whereas above 80 °C, no melting peak was observed as the samples were completely amorphous. To a lesser extent, the inlet air temperature of 230 °C allowed a higher amorphous content of the samples than at 120–170 °C but induced a blow-out of the particles.


Inulin Spray drying Glass transition MDSC WAXS ESEM 



We thank Mrs. Lynn Doran for technical assistance, Mrs. Bernadette Norberg and Prof. Johan Wouters from the ‘Department of Structural Biological Chemistry’ of the ‘Facultés universitaires Notre Dame de la Paix’ (Namur, Belgium) for the use of the WAXS, and Mrs. Anne-Sophie Quique from Cosucra Groupe Warcoing S.A. for the HPAEC-PAD experiments.

Financial support was provided for this study by the Walloon Region of Belgium (DGTRE) and Cosucra Groupe Warcoing S.A.


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Copyright information

© Springer Science+Business Media, LLC 2007

Authors and Affiliations

  • Sébastien N. Ronkart
    • 1
    • 2
    Email author
  • Claude Deroanne
    • 1
  • Michel Paquot
    • 2
  • Christian Fougnies
    • 3
  • Jean-Christophe Lambrechts
    • 4
  • Christophe S. Blecker
    • 1
  1. 1.Department of Food TechnologyGembloux Agricultural UniversityGemblouxBelgium
  2. 2.Department of Industrial Biological ChemistryGembloux Agricultural UniversityGemblouxBelgium
  3. 3.Cosucra Groupe Warcoing S.A.WarcoingBelgium
  4. 4.CERTECHAnalytical Sciences—MicroscopySeneffeBelgium

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