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International Journal of Food Properties Volume 14, 2011 - Issue 4
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Original Articles

Measuring the Deliquescence Point of Crystalline Sucrose as a Function of Temperature Using a New Automatic Isotherm Generator

Wei Yao Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA
,
Xin Yu Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA
,
Joo Won Lee Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA
,
Xiaoda Yuan Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA
&
Shelly J. Schmidt Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, Illinois, USACorrespondence[email protected]
Pages 882-893 | Received 04 Jul 2009, Accepted 07 Nov 2009, Published online: 13 Jun 2011

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Shu Khang Yap, Nyuk Ling Chin, Yus Aniza Yusof & Kar Yeen Chong. (2019) Quality characteristics of dehydrated raw Kelulut honey. International Journal of Food Properties 22:1, pages 556-571.
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Mohamed K. Ghorab, Scott J. Toth, Garth J. Simpson, Lisa J. Mauer & Lynne S. Taylor. (2014) Water–solid interactions in amorphous maltodextrin-crystalline sucrose binary mixtures. Pharmaceutical Development and Technology 19:2, pages 247-256.
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Shelly J. Schmidt & Joo Won Lee. (2012) Comparison Between Water Vapor Sorption Isotherms Obtained Using The New Dynamic Dewpoint Isotherm Method and those Obtained Using The Standard Saturated Salt Slurry Method. International Journal of Food Properties 15:2, pages 236-248.
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Seishi Shimizu & Nobuyuki Matubayasi. (2021) Sorption: A Statistical Thermodynamic Fluctuation Theory. Langmuir 37:24, pages 7380-7391.
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Jack J. Lin, Kamal Raj R Mundoli, Stella Wang, Esko Kokkonen, Mikko-Heikki Mikkelä, Samuli Urpelainen & Nønne L. Prisle. (2021) Pre-deliquescent water uptake in deposited nanoparticles observed with in situ ambient pressure X-ray photoelectron spectroscopy. Atmospheric Chemistry and Physics 21:6, pages 4709-4727.
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Pankaj Verma, Sneha R. Iyer, Narendra Shah & Sanjay Mahajani. (2021) Insights into the crystallization phenomenon in the production of non-centrifugal sugar. Journal of Food Engineering 290, pages 110259.
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Raquel Luiza Mageste Fonseca, Bruno de Souza Gonçalves, Julio Cézar Balarini, Eduardo Henrique Martins Nunes & Manuel Houmard. (2020) Deliquescent behavior of calcium phosphate materials synthesized by sol–gel technique. Journal of Sol-Gel Science and Technology 97:2, pages 404-413.
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Graziele G. Bovi, Oluwafemi J. Caleb, Cornelia Rauh & Pramod V. Mahajan. (2019) Condensation regulation of packaged strawberries under fluctuating storage temperature. Packaging Technology and Science 32:11, pages 545-554.
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Elizabeth A. Morrow, Maxwell W. Terban, Leonard C. Thomas, Danielle L. Gray, Michael J. Bowman, Simon J.L. Billinge & Shelly J. Schmidt. (2019) Effect of amorphization method on the physicochemical properties of amorphous sucrose. Journal of Food Engineering 243, pages 125-141.
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Alexa M. Lans, John C. Frelka, Sravanti Paluri & Yael Vodovotz. (2018) Physical properties and sensory analysis of galacto-oligosaccharide glassy confections. LWT 96, pages 499-506.
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Arnold Duralliu, Paul Matejtschuk & Daryl R. Williams. (2018) Humidity induced collapse in freeze dried cakes: A direct visualization study using DVS. European Journal of Pharmaceutics and Biopharmaceutics 127, pages 29-36.
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Sophie Samain, Marina Dupas-Langlet, Mikel Leturia, Mohammed Benali & Khashayar Saleh. (2017) Caking of sucrose: Elucidation of the drying kinetics according to the relative humidity by considering external and internal mass transfer. Journal of Food Engineering 212, pages 298-308.
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Fanghui Fan, Tian Mou, Bambang Nurhadi & Yrjö H. Roos. (2017) Water sorption-induced crystallization, structural relaxations and strength analysis of relaxation times in amorphous lactose/whey protein systems. Journal of Food Engineering 196, pages 150-158.
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Matthew Allan & Lisa J. Mauer. (2016) Comparison of methods for determining the deliquescence points of single crystalline ingredients and blends. Food Chemistry 195, pages 29-38.
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C. Caballero-Cerón, J. A. Guerrero-Beltrán, H. Mújica-Paz, J. A. Torres & J. Welti-Chanes. 2015. Water Stress in Biological, Chemical, Pharmaceutical and Food Systems. Water Stress in Biological, Chemical, Pharmaceutical and Food Systems 187 214 .
Sarah K. Scholl & Shelly J. Schmidt. (2014) Determining the Mechanism and Parameters of Hydrate Formation and Loss in Glucose. Journal of Food Science 79:11, pages E2232-E2244.
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Mohamed K. Ghorab, Krystin Marrs, Lynne S. Taylor & Lisa J. Mauer. (2014) Water–solid interactions between amorphous maltodextrins and crystalline sodium chloride. Food Chemistry 144, pages 26-35.
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Elizabeth A. Penner & Shelly J. Schmidt. (2013) Comparison between moisture sorption isotherms obtained using the new Vapor Sorption Analyzer and those obtained using the standard saturated salt slurry method. Journal of Food Measurement and Characterization 7:4, pages 185-193.
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Matthew Sillick & Christopher M. Gregson. (2012) Spray chill encapsulation of flavors within anhydrous erythritol crystals. LWT - Food Science and Technology 48:1, pages 107-113.
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