Department of Food Science, Purdue University, West Lafayette, Indiana 47907, USA; email:
Nestlé Research Center, 1000 Lausanne, Switzerland.
Annu Rev Food Sci Technol. 2019 Mar 25;10:457-478. doi: 10.1146/annurev-food-032818-121224. Epub 2019 Jan 11.
Water is ubiquitous in the environment and is present to varying degrees even within dry powder products and most ingredients. Water migration between the environment and a solid, or between different components of a product, may lead to detrimental physical and chemical changes. In efforts to optimize the quality of dry products, as well as the efficiency of production practices, it is crucial to understand the cause-effect relationships of water interactions with different solids. Therefore, this review addresses the basis of moisture migration in dry products, and the modes of water vapor interactions with crystalline and amorphous solids (e.g., adsorption, capillary condensation, deliquescence, crystal hydrate formation, absorption into amorphous solids) and related moisture-induced phase and state changes, and provides examples of how these moisture-induced changes affect the quality of the dry products.
水在环境中无处不在，即使在干粉产品和大多数成分中也存在不同程度的水分。水在环境和固体之间，或在产品的不同成分之间的迁移，可能导致有害的物理和化学变化。为了优化干粉产品的质量以及生产实践的效率，了解水与不同固体相互作用的因果关系至关重要。因此，本综述讨论了干粉产品中水分迁移的基础，以及水蒸气与结晶和无定形固体（例如吸附、毛细凝结、潮解、晶体水合物形成、吸收到无定形固体）相互作用的模式，以及相关的水分引起的相态变化，并提供了这些水分引起的变化如何影响干粉产品质量的实例。
