OBSERVATIONS ON SUCROSE WATER ACTIVITY -MOISTURE RELATIONSHIPS

摘要

The sugar-water relationship on the surface of refined sucrose crystals is a complex and only partially understood phenomenon. The mechanism appears to be related to the film of amorphous sugar formed on the crystal surface during drying. This film slowly gives up moisture on standing, a condition sometimes referred to as curing. Using Equilibrium Relative Humidity (ERH) measurements the authors present a model for the curing step and it's relationship to frequently observed caking and lumping problems. They also explore the behavior of sugar in storage and some of the apparent anomalies in the measurement of moisture in freshly produced sugar.