Caking of White Sugar and How to Prevent It
نویسنده
چکیده
Water is a major constituent of food products even if it is present at a trace level as in white crystalline sugar. Molecular interactions between sugar and water are at the origin of structural as well as mechanical properties (density, compressibility, flow) of bulk sugar. Conditioning of white sugar is therefore difficult because it is sensitive to relative humidity and temperature of surrounding air.
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