Lactose Caking: Understanding the Mechanisms as a Route to Prevention

Research output: Book/ReportPh.D. thesisResearch

Standard

Lactose Caking : Understanding the Mechanisms as a Route to Prevention. / Carpin, Melanie Anne.

Department of Food Science, Faculty of Science, University of Copenhagen, 2018.

Research output: Book/ReportPh.D. thesisResearch

Harvard

Carpin, MA 2018, Lactose Caking: Understanding the Mechanisms as a Route to Prevention. Department of Food Science, Faculty of Science, University of Copenhagen. <https://soeg.kb.dk/permalink/45KBDK_KGL/fbp0ps/alma99122836890805763>

APA

Carpin, M. A. (2018). Lactose Caking: Understanding the Mechanisms as a Route to Prevention. Department of Food Science, Faculty of Science, University of Copenhagen. https://soeg.kb.dk/permalink/45KBDK_KGL/fbp0ps/alma99122836890805763

Vancouver

Carpin MA. Lactose Caking: Understanding the Mechanisms as a Route to Prevention. Department of Food Science, Faculty of Science, University of Copenhagen, 2018.

Author

Carpin, Melanie Anne. / Lactose Caking : Understanding the Mechanisms as a Route to Prevention. Department of Food Science, Faculty of Science, University of Copenhagen, 2018.

Bibtex

@phdthesis{e41ddb77554540f1adcf25b8b56dce41,
title = "Lactose Caking: Understanding the Mechanisms as a Route to Prevention",
abstract = "Driven by the growth in the infant formula market, lactose production is increasing worldwide, and at the same time the requirements for the product quality are becoming stricter. Caking, or the unwanted agglomeration of lactose powder particles, is synonym of poor quality for the customers and should therefore be prevented to avoid significant economic loss. This PhD project aimed at understanding the caking mechanisms in lactose powder in order to establish means to limit caking. The process – product relationship has been in focus in order to find and control the parameters that determine the caking tendency of the product. Samples from pilot production were analyzed for different physicochemical characteristics (impurity content, moisture sorption, particle size) and caking behavior. Impurities (i.e. non-lactose components) were shown to increase moisture sorption and caking. The particle size distribution of the powder also exhibited a large effect on caking. Indeed, smaller particles were characterized by enhanced moisture sorption and stronger caking, which were explained by a larger impurity content and surface area. In addition, for a similar mean particle size, a broader distribution span led to stronger caking because of the multiplication of contact points. Analyses on the commercial powder confirmed these results and revealed the instability of the water activity during storage of the powder after drying, which was linked to caking in the lactose bags. This PhD project also addressed an essential need in the dairy industry, i.e. the development of an accelerated caking test. Samples from different production sites were discriminated in terms of caking in less than a day, using appropriate test conditions (50°C and 60% RH). A similar test implemented at all sites would highlight batches with a high caking tendency before shipment to the customers. The better understanding of the caking mechanisms provided by this PhD work enables industrials to target the critical processing steps requiring optimization to avoid caking in the finished product.",
author = "Carpin, {Melanie Anne}",
year = "2018",
language = "English",
publisher = "Department of Food Science, Faculty of Science, University of Copenhagen",

}

RIS

TY - BOOK

T1 - Lactose Caking

T2 - Understanding the Mechanisms as a Route to Prevention

AU - Carpin, Melanie Anne

PY - 2018

Y1 - 2018

N2 - Driven by the growth in the infant formula market, lactose production is increasing worldwide, and at the same time the requirements for the product quality are becoming stricter. Caking, or the unwanted agglomeration of lactose powder particles, is synonym of poor quality for the customers and should therefore be prevented to avoid significant economic loss. This PhD project aimed at understanding the caking mechanisms in lactose powder in order to establish means to limit caking. The process – product relationship has been in focus in order to find and control the parameters that determine the caking tendency of the product. Samples from pilot production were analyzed for different physicochemical characteristics (impurity content, moisture sorption, particle size) and caking behavior. Impurities (i.e. non-lactose components) were shown to increase moisture sorption and caking. The particle size distribution of the powder also exhibited a large effect on caking. Indeed, smaller particles were characterized by enhanced moisture sorption and stronger caking, which were explained by a larger impurity content and surface area. In addition, for a similar mean particle size, a broader distribution span led to stronger caking because of the multiplication of contact points. Analyses on the commercial powder confirmed these results and revealed the instability of the water activity during storage of the powder after drying, which was linked to caking in the lactose bags. This PhD project also addressed an essential need in the dairy industry, i.e. the development of an accelerated caking test. Samples from different production sites were discriminated in terms of caking in less than a day, using appropriate test conditions (50°C and 60% RH). A similar test implemented at all sites would highlight batches with a high caking tendency before shipment to the customers. The better understanding of the caking mechanisms provided by this PhD work enables industrials to target the critical processing steps requiring optimization to avoid caking in the finished product.

AB - Driven by the growth in the infant formula market, lactose production is increasing worldwide, and at the same time the requirements for the product quality are becoming stricter. Caking, or the unwanted agglomeration of lactose powder particles, is synonym of poor quality for the customers and should therefore be prevented to avoid significant economic loss. This PhD project aimed at understanding the caking mechanisms in lactose powder in order to establish means to limit caking. The process – product relationship has been in focus in order to find and control the parameters that determine the caking tendency of the product. Samples from pilot production were analyzed for different physicochemical characteristics (impurity content, moisture sorption, particle size) and caking behavior. Impurities (i.e. non-lactose components) were shown to increase moisture sorption and caking. The particle size distribution of the powder also exhibited a large effect on caking. Indeed, smaller particles were characterized by enhanced moisture sorption and stronger caking, which were explained by a larger impurity content and surface area. In addition, for a similar mean particle size, a broader distribution span led to stronger caking because of the multiplication of contact points. Analyses on the commercial powder confirmed these results and revealed the instability of the water activity during storage of the powder after drying, which was linked to caking in the lactose bags. This PhD project also addressed an essential need in the dairy industry, i.e. the development of an accelerated caking test. Samples from different production sites were discriminated in terms of caking in less than a day, using appropriate test conditions (50°C and 60% RH). A similar test implemented at all sites would highlight batches with a high caking tendency before shipment to the customers. The better understanding of the caking mechanisms provided by this PhD work enables industrials to target the critical processing steps requiring optimization to avoid caking in the finished product.

UR - https://soeg.kb.dk/permalink/45KBDK_KGL/fbp0ps/alma99122836890805763

M3 - Ph.D. thesis

BT - Lactose Caking

PB - Department of Food Science, Faculty of Science, University of Copenhagen

ER -

ID: 201679614