Kinetics of Moisture-Induced Hydrolysis in Powder Blends Stored at and below the Deliquescence Relative Humidity: Investigation of Sucrose−Citric Acid Mixtures
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- 作者：Kaho Kwok ; Lisa J. Mauer ; Lynne S. Taylor
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2010
- 出版时间：November 24, 2010
- 年：2010
- 卷：58
- 期：22
- 页码：11716-11724
- 全文大小：938K
- 年卷期：v.58,no.22(November 24, 2010)
- ISSN：1520-5118
文摘
Previous studies have shown that deliquescent organic compounds frequently exhibit chemical instability when stored in environmental conditions above their deliquescence relative humidity (RH). The goal of the current study was to investigate the effect of atmospheric moisture on the long-term chemical stability of crystalline sucrose−citric acid mixtures following storage at RHs at and below the mutual deliquescence relative humidity (MDRH). Interestingly, it was found that sucrose hydrolysis can occur below the MDRH of 64% and was observed for samples stored at 54% RH. However, hydrolysis was not seen for samples stored at 33 or 43% RH. The rate of sucrose hydrolysis could be modeled by taking into account the rate and extent of moisture uptake, which in turn was dependent on the composition of the powder and the storage RH. A reaction mechanism initiated by capillary condensation and involving additional deliquescence lowering by the degradation products formed as a result of sucrose hydrolysis (glucose and fructose) was proposed.