Rapidly evaluating the caking tendency of sugar alcohols by developing a crystal bridge growth model: A case study of xylitol.

Jiahui Li, Mingxuan Li, Yanbo Liu, Xiang Kang, Fan Wang, Li Tong, Ye Gao, Changyou Yu, Mingyang Chen, Junbo Gong

Food chemistry 2023 Apr 16

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Caking of crystalline sugar alcohols is a deleterious and undesired agglomeration process during storage in the food industry. Compared with the time-consuming and labor-intensive conventional caking assessment methods, this work develops a rapid methodology for evaluation of the critical caking cycle of xylitol with over 85% time-saving and 90% labor-saving while guaranteeing the precision accuracy. By developing a Caking-Hygroscopicity-Particle size crystal bridge growth model, the correlation and quantitative relationships among hygroscopic properties, particle size and the critical caking cycle are firstly established and confirmed, which can greatly simplify the most time-consuming and laborious experiments of water sorption measurements and caking tests. Besides, the knowledge obtained can help guide the rapid selection of storage humidity conditions and appropriate particle size distributions for maintaining the desired properties and competitive marketability of crystalline sugar alcohols. Copyright © 2022 Elsevier Ltd. All rights reserved.

Citation

Jiahui Li, Mingxuan Li, Yanbo Liu, Xiang Kang, Fan Wang, Li Tong, Ye Gao, Changyou Yu, Mingyang Chen, Junbo Gong. Rapidly evaluating the caking tendency of sugar alcohols by developing a crystal bridge growth model: A case study of xylitol. Food chemistry. 2023 Apr 16;406:135051