2013
DOI: 10.1016/j.ces.2012.05.014
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Caking of sodium chloride: Role of ambient relative humidity in dissolution and recrystallization process

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Cited by 41 publications
(13 citation statements)
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“…Such attack, when it occurs in within paper, has the potential to destroy connections between the crystalline regions within fibers (Whitmore 2011), in addition to some of the bonded areas between fibers in paper. Also, during changes in humidity it is likely that some of the menisci retract and even disappear, a process that can tend to concentrate any acidity present in the remaining water (Kohonen and Christenson 2000; Langlet et al 2013). These findings suggest that highly localized phenomena may play an important role in the hydrolytic degradation of stored paper.…”
Section: Meniscus Retraction and Concentration Of Solutesmentioning
confidence: 84%
“…Such attack, when it occurs in within paper, has the potential to destroy connections between the crystalline regions within fibers (Whitmore 2011), in addition to some of the bonded areas between fibers in paper. Also, during changes in humidity it is likely that some of the menisci retract and even disappear, a process that can tend to concentrate any acidity present in the remaining water (Kohonen and Christenson 2000; Langlet et al 2013). These findings suggest that highly localized phenomena may play an important role in the hydrolytic degradation of stored paper.…”
Section: Meniscus Retraction and Concentration Of Solutesmentioning
confidence: 84%
“…Sodium chloride is the main water activity depressor used in many food and nonfood applications; meanwhile, water plays a role on the chemical, physical and microbiological stability of dispersed hygroscopic systems (Langlet et al . ). Hypotonic and hypertonic sodium chloride solutions were recently employed to enhance the impregnation of curcuminoids in coconut slices (Bellary and Rastogi ), as well as in the formation of gelatin/sodium chloride matrices for industrial application (Li et al .…”
Section: Introductionmentioning
confidence: 97%
“…Spoilage of the packed product may be caused by water vapor absorption or by desorption of already bound water. Problems caused by water vapor absorption comprise for instance the agglomeration of powdery preparations, loss of crispiness of snack products, and microbial growth. On the other hand, products of high water content and high water activity may become dry and change their textural properties.…”
Section: Introductionmentioning
confidence: 99%