Predicting Sugar Caking Using Dynamic Vapor Sorption Isotherms

The caking of sugar is generally due to the mutual adhesion of crystals by dissolution and recrystallization of the crystal surface, and involves diverse and complex factors. Therefore, it is generally difficult to predict the cause of caking. This study aimed to establish a method to evaluate the extent of caking using dynamic vapor sorption isotherms to predict the caking of sugar. Grain size, powder characteristics, dynamic vapor sorption/desorption, and breaking measurement values for 29 different granulated sugars from different companies and regions throughout Japan were measured and then analyzed for correlations. Correlations were observed between caking and grain size for all samples as well as between caking and moisture sorption/ desorption, verifying the utility of the dynamic vapor sorption measurement as a potential method to predict caking.