Effect of temperature on the deliquescence properties of food ingredients and blends

Rebecca A. Lipasek, Na Li, Shelly J. Schmidt, Lynne S. Taylor, Lisa J. Mauer

Research output: Contribution to journalArticlepeer-review


Deliquescence is a first-order phase transformation of a crystalline solid to a saturated solution that is triggered at a defined relative humidity (RH), RH0. Previous studies demonstrated that the RH0 of an inorganic substance with a positive heat of solution (ΔH) will decrease with increases in temperature. In this study, the relationships between ΔH, solubility, and deliquescence RH for single-ingredient and multicomponent systems were investigated. The deliquescence RHs of inorganic and organic crystalline solids and their mixtures were measured at temperatures ranging from 20 to 40 C using a water activity meter and various gravimetric moisture sorption analyzers. The deliquescence behavior as a function of temperature for organic food ingredients was thermodynamically modeled and followed similar trends to those of the previously investigated inorganic ingredients. Furthermore, the models can be used as a predictive approach to determine physical stability and deliquescence RHs of deliquescent ingredients and blends if the storage temperature and ingredient ΔH and solubility are known.

Original languageEnglish (US)
Pages (from-to)9241-9250
Number of pages10
JournalJournal of Agricultural and Food Chemistry
Issue number38
StatePublished - Sep 25 2013


  • deliquescence
  • heat of solution
  • powder mixture
  • solubility
  • temperature dependence
  • thermodynamics

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)


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