Investigating the moisture sorption behavior of amorphous sucrose using a dynamic humidity generating instrument

Journal of Food Science
Xin YuShelly J Schmidt

Abstract

The moisture sorption behavior of freeze-dried amorphous sucrose was investigated using a dynamic humidity generating instrument, the Dynamic Vapor Sorption (DVS) instrument. The kinetic moisture sorption profiles of freeze-dried amorphous sucrose samples with 29% crystalline content were obtained using the DVS instrument at 9 relative humidity (RH) values, ranging from 10% to 90%, at 25 degrees C. Moisture-induced crystallization was observed for %RH values between 40% and 80%, where the crystallization onset time decreased as %RH increased. The moisture sorption behavior of freeze-dried amorphous sucrose with 3 crystalline contents, 23%, 29%, and 80%, was also compared, revealing that the crystalline content had a significant impact on the pseudo-sorption isotherm of freeze-dried amorphous sucrose. In general, for %RH values below 90%, samples that had a lower percent crystalline content had a higher pseudo-equilibrium moisture content, with the difference becoming most pronounced for the 60% to 80% RH values. The moisture-induced crystallization results as a function of %RH obtained in this study were compared to those previously reported in the literature, leading to an extensive discussion of both the experimental protocol...Continue Reading

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Citations

May 16, 2014·Journal of Pharmaceutical Sciences·Paul E Luner, Jeffery J Seyer
Apr 17, 2017·Journal of Controlled Release : Official Journal of the Controlled Release Society·Khadijah EduengChristel A S Bergström
Jan 13, 2017·Bioscience, Biotechnology, and Biochemistry·Thao M HoBhesh R Bhandari
Mar 15, 2019·AAPS PharmSciTech·Maryam MaghsoodiSaman Heidari
Oct 19, 2020·International Journal of Pharmaceutics·Wei-Ren KeHak-Kim Chan
Jul 13, 2020·International Journal of Pharmaceutics·Seema ThakralRaj Suryanarayanan

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