title: Effect of temperature on the deliquescence properties of food ingredients and blends.
abstract: 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.
authors: Department of Food Science, Purdue University , 745 Agriculture Mall Drive, West Lafayette, Indiana 47907, United States.
authors: Rebecca A
authors: RA
authors: Lipasek
authors: Na
authors: N
authors: Li
authors: Shelly J
authors: SJ
authors: Schmidt
authors: Lynne S
authors: LS
authors: Taylor
authors: Lisa J
authors: LJ
authors: Mauer
mesh_terms: D005504:Food Analysis; D005511:Food Handling; D006813:Humidity; D011208:Powders / Q000737:chemistry; D012995:Solubility; D013696:Temperature; D013816:Thermodynamics; D014867:Water
chemical_list: D011208:Powders; D014867:Water