Water is ubiquitous in the environment and is present to varying degrees even within dry powder products and most ingredients. Water migration between the environment and a solid, or between different components of a product, may lead to detrimental physical and chemical changes. In efforts to optimize the quality of dry products, as well as the efficiency of production practices, it is crucial to understand the cause-effect relationships of water interactions with different solids. Therefore, this review addresses the basis of moisture migration in dry products, and the modes of water vapor interactions with crystalline and amorphous solids (e.g., adsorption, capillary condensation, deliquescence, crystal hydrate formation, absorption into amorphous solids) and related moisture-induced phase and state changes, and provides examples of how these moisture-induced changes affect the quality of the dry products.

中文翻译：

---

优化食用粉产品的质量：水分介导的相变的挑战。

水在环境中无处不在，甚至在干粉产品和大多数成分中也存在不同程度的水。水在环境和固体之间或产品的不同组件之间的迁移可能导致有害的物理和化学变化。在努力优化干燥产品的质量以及生产实践的效率时，了解水与不同固体之间相互作用的因果关系至关重要。因此，本综述探讨了水分在干品中迁移的基础，以及水蒸气与结晶和无定形固体相互作用的方式（例如，吸附，毛细管冷凝，潮解，结晶水合物形成，吸收到无定形固体中）以及相关的水分诱导相位和状态的变化，