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Vapor pressures above the vitrified sucrose solution at low temperatures
Background:
Vitrified solutions are encountered in food and biomaterial preservation. Data of the equilibrium water vapor pressure above the vitrified solution are scarce at temperatures below 0 degrees C.
Objective:
The study measures the water vapor pressures above vitrified sucrose solutions.
Materials And Methods:
Sucrose solutions with concentration ranging from 75% to 79% (wt) were vitrified by cooling in liquid nitrogen, and placed in a thermostat bath. Vapor pressure was measured with a high precision pressure gauge using static method. The vitrification of sucrose solution was verified with DSC.
Results:
Experimental data were compared with two models. The empirical Zobrist model fits the experimental data well. The free volume model was improved by fitting the interaction parameter to experimental data. The average discrepancy could be reduced from 5.57% to 2.86%.
Conclusion:
The data have significant implications in the driving force of water removal in secondary drying process.
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