Water-solids interactions: Deliquescence

Annual Review of Food Science and Technology

Volumn 1, Issue 1, 2010, Pages 41-63

  Mauer, Lisa J ^a   Taylor, Lynne S ^b  

^a PURDUE UNIVERSITY   (United States)

^b PURDUE UNIVERSITY   (United States)

Author keywords

chemical stability; crystalline ingredients; food ingredient stability; hygroscopicity; physical stability; powder blends

Indexed keywords

BINARY SYSTEMS; COMPLEX FOOD SYSTEM; FIRST-ORDER PHASE TRANSITIONS; FOOD INDUSTRIES; FOOD INGREDIENTS; HYGROSCOPICITY; KINETICS AND THERMODYNAMICS; MEASUREMENT TECHNIQUES; NUTRITIONAL INGREDIENTS; PARTICLE AGGLOMERATIONS; PHYSICAL STABILITY; POWDER BLENDS;

CHEMICAL STABILITY; DEGRADATION; DISSOLUTION; DRYING; PHASE DIAGRAMS; STABILITY; SURFACE CHEMISTRY; THERMODYNAMICS;

PHYSICAL ADDRESSES;

WATER;

CHEMICAL PHENOMENA; CHEMISTRY; FOOD HANDLING; KINETICS; PHASE TRANSITION; REVIEW; SOLUBILITY; TEMPERATURE;

FOOD TECHNOLOGY; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; KINETICS; PHASE TRANSITION; SOLUBILITY; TEMPERATURE; WATER;

EID: 84855372172     PISSN: 19411413     EISSN: 19411421     Source Type: Journal    
DOI: 10.1146/annurev.food.080708.100915     Document Type: Article

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