近期读到一篇关于晶体潮解动力学的研究论文，采用动态水分吸附仪对于潮解点的判定和潮解动力学的研究分析非常深入。最近对这一课题很感兴趣，希望做类似研究的各位多多讨论。
文章摘要如下：
晶体材料及其混合物的潮解动力学传热模型
Heat transport model for the deliquescence kinetics of crystalline ingredients and mixtures
Na Li a, Lynne S. Taylor b, Lisa J. Mauer a, *
a Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, United States
b Department of Industrial and Physical Pharmacy, Purdue University, 575 Stadium Mall Drive, West Lafayette, IN 47907, United States
关键词：吸附速率，晶体材料，潮解，传热
Key words:
Sorption rate, crystalline ingredients, deliquescence, heat transport
摘要：
当环境的相对湿度超过潮解点RH0时，易潮解的晶体发生一级溶解过程。对于压片易潮解材料，潮解的速率随着RH超出RH0差值的增加而加速；但是，迄今还没有关于晶体食物材料粉末的潮解动力学模型被发表。本文采用一种多样品重量法水分吸附仪(型号：SPSx-1μ High Load，生产厂家：德国 ProUmid GmbH & Co. KG)测定了常见的粉末食品材料（如柠檬酸、氯化钠、蔗糖、果糖、山梨糖醇和木糖醇）及其混合物的水分吸附速率。水蒸气的吸附速率与样品的直径、温度和组成有关。实验证明样品压片的潮解传热模型能够成功的应用于粉末材料和其混合物，其实验结果进一步的论证了潮解的理论基础，为在可控的恒湿箱内预测潮解过程中的水分吸附速率提供了有力的工具。
Abstract:
Deliquescent crystalline solids undergo the first order dissolution process of deliquescence when the environmental relative humidity (RH) exceeds the deliquescence point (RH0). The rate at which deliquescence occurs increases as the RH increases above the RH0 in compressed disks of select deliquescent ingredients; however, a kinetic model for the deliquescence of powdered crystalline food ingredients and blends thereof has not been published. The water vapor sorption rates of commonly used powder food ingredients (citric acid, sodium chloride, sucrose, fructose, sorbitol, and xylitol) and blends were determined using a multi-sample gravimetric moisture sorption analyzer. The water vapor sorption rate was dependent on sample radius, temperature, and sample composition. The heat transport model for the deliquescence of compressed disks was successfully extended to the powder ingredients and blends. Such results enable further understanding of fundamental theories of deliquescence and provide a useful tool in the prediction of water vapor uptake rate during deliquescence in controlled RH chambers.
