Phase transitions at dehydration of glucose

Abstract

The dielectric constant of the glucose–water system has been studied in the temperature interval from –180 to 120∘C and the frequency interval from 5 to 50 kHz. On the basis of the data obtained, the physical mechanism of dehydration of glucose has been proposed. The dehydration of glucose is shown to be a sequence of phase transitions: monohydrate–anhydride, fixed water– free water, the appearance of a water film on the surface of the glucose–water system, and the subsequent water evaporation.