HCBBS Forum (English)
HomeForum🔍 SearchView Original
Submit Chemical Projects / Find Solutions
Amplify Your Requirements on a Broader Chemical Platform *Engineering · Technology · Equipment · Solutions*
Submit Request
English Translations » 信息处理 » How to detect and address the deliquescence problem in food

How to detect and address the deliquescence problem in food materials?

2017-11-06View Original

Thread Content

How to detect and address the deliquescence problem in food materials? The main reasons for the deliquescence and recrystallization of foods and their additives are as follows: Deliquescence occurs when the water vapor concentration exceeds that in the saturated solution of the compound, and moisture also forms hydrates with the compound, leading to recrystallization. Currently, the Dynamic Vapor Sorption method (DVS Intrinsic) is generally used for testing in order to guide formulation.

Translated at 2026-07-31 07:02:12

Original: https://bbs.hcbbs.com/thread-1862298-1-1.html

🔍 Search all English content

© 2026 HCBBS Forum. Content translated for international readers.

Submit a Project

**Looking for Chemical Technology, Equipment & Solutions?** No Registration Required Broader Platform Exposure | Global Chemical Service Provider Connections

Submit Request — Free Consultation

Disclaimer

This is an automated machine translation of the original thread. Some technical terms may have inaccuracies; the original text shall prevail. Click "View Original" at the top right to access the source page, which supports IP-based automatic real-time language translation. Please watch out for contact details and sales inducements to prevent fraud. All content and translations are for reference only, representing solely the poster's personal views. For enquiries, email service@hcbbs.com.

Quick Links