Prediction of the onset of caking in sucrose from temperature induced moisture movement
Prediction of the onset of caking in sucrose from temperature induced moisture movement
复制标题
根据温度引起的水分运动预测蔗糖结块的发生
DOI：
10.1016/j.jfoodeng.2008.03.012
复制
发表时间：
2008
影响因子：
5.5
通讯作者：
A. Paterson
中科院分区：
文献类型：
--
作者：
S. W. Billings;A. Paterson
采用数学模型来预测施加温度梯度时蔗糖床中水分的运动。模型结果成功地与不同温度梯度的实验结果进行了比较。先前报道的液桥和固桥工作表明，当与蔗糖颗粒接触的空气相对湿度 (RH) 超过 80% 时，蔗糖就会发生结块。该模型用于预测需要什么温度梯度才能在蔗糖床内引起足够的水分运动，从而超过 80% RH 条件。绘制了一张图表，显示了糖包装时的温度、环境温度和糖的水分活度之间的关系。这可以用作指导，以确保糖块中的温度梯度引起的水分运动在运输或筒仓储存期间不会引起结块。
A mathematical model was adapted to predict the movement of moisture in a bed of sucrose when a temperature gradient is applied. The model results were successfully compared against experimental results for different temperature gradients. Previously reported work on liquid and solid bridges demonstrated that caking occurs in sucrose when the relative humidity (RH) of the air in contact with the sucrose particles exceeds 80%. The model was used to predict what temperature gradients were needed to induce sufficient moisture movement within a bed of sucrose for the 80% RH conditions to be exceeded. A chart that shows the relationship between the temperature of the sugar when it is packed, the environmental temperature and the water activity of the sugar was constructed. This can be used as a guideline to ensure moisture movement from temperature gradients in sugar masses does not induce caking, either during transport or storage in silos.