Lipasek Rebecca A, Li Na, Schmidt Shelly J, Taylor Lynne S, Mauer Lisa J
Department of Food Science, Purdue University , 745 Agriculture Mall Drive, West Lafayette, Indiana 47907, United States.
J Agric Food Chem. 2013 Sep 25;61(38):9241-50. doi: 10.1021/jf402585t. Epub 2013 Sep 10.
Deliquescence is a first-order phase transformation of a crystalline solid to a saturated solution that is triggered at a defined relative humidity (RH), RH0. Previous studies demonstrated that the RH0 of an inorganic substance with a positive heat of solution (ΔH) will decrease with increases in temperature. In this study, the relationships between ΔH, solubility, and deliquescence RH for single-ingredient and multicomponent systems were investigated. The deliquescence RHs of inorganic and organic crystalline solids and their mixtures were measured at temperatures ranging from 20 to 40 °C using a water activity meter and various gravimetric moisture sorption analyzers. The deliquescence behavior as a function of temperature for organic food ingredients was thermodynamically modeled and followed similar trends to those of the previously investigated inorganic ingredients. Furthermore, the models can be used as a predictive approach to determine physical stability and deliquescence RHs of deliquescent ingredients and blends if the storage temperature and ingredient ΔH and solubility are known.
潮解是一种晶体固体向饱和溶液的一级相变，它在定义的相对湿度（RH）即RH0下触发。先前的研究表明，具有正溶解热（ΔH）的无机物质的RH0会随着温度升高而降低。在本研究中，研究了单组分和多组分体系中ΔH、溶解度和潮解相对湿度之间的关系。使用水分活度仪和各种重量法水分吸附分析仪，在20至40°C的温度范围内测量了无机和有机晶体固体及其混合物的潮解相对湿度。对有机食品成分的潮解行为作为温度的函数进行了热力学建模，其趋势与先前研究的无机成分相似。此外，如果已知储存温度、成分的ΔH和溶解度，这些模型可以用作预测方法来确定潮解性成分和混合物的物理稳定性和潮解相对湿度。
