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Published on: June 12, 2018
Investigating the moisture sorption behavior of amorphous sucrose using a dynamic humidity generating instrument
X Yu1, S M Kappes, L A Bello-Perez
1Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 399B Bevier Hall, 905 South Goodwin Ave., Urbana, IL 61820, USA.
Journal of Food Science
|January 24, 2008
Summary
Amorphous sucrose
Area of Science:
- Physical Chemistry
- Materials Science
- Solid-State Chemistry
Background:
- Amorphous solids are susceptible to moisture-induced degradation.
- Understanding moisture sorption is crucial for predicting the stability of amorphous pharmaceuticals and food products.
Purpose of the Study:
- To investigate the moisture sorption behavior and crystallization kinetics of freeze-dried amorphous sucrose.
- To determine the impact of crystalline content on moisture sorption and stability.
- To explore mechanisms governing the long-term stability of amorphous solids.
Main Methods:
- Dynamic Vapor Sorption (DVS) instrument used to measure moisture sorption kinetics.
- Experiments conducted at various relative humidity (RH) levels (10-90%) and 25°C.
- Comparison of sorption behavior across different initial crystalline contents (23%, 29%, 80%).
Main Results:
- Moisture-induced crystallization observed between 40% and 80% RH, with faster crystallization at higher RH.
- Lower crystalline content correlated with higher pseudo-equilibrium moisture content below 90% RH.
- Significant impact of crystalline content on pseudo-sorption isotherms and material stability.
Conclusions:
- Crystalline content critically influences the moisture sorption and stability of amorphous sucrose.
- Further research is needed to fully predict the conditions for long-term amorphous solid stability.
- Mechanisms like glass transition temperature and hydration limit require more investigation.
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