How does particle size influence caking in lactose powder?
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How does particle size influence caking in lactose powder? / Carpin, Melanie Anne; Bertelsen, H.; Dalberg, A.; Bech, J. K.; Risbo, Jens; Schuck, Peter; Jeantet, R.
In: Journal of Food Engineering, Vol. 209, 2017, p. 61-67.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - How does particle size influence caking in lactose powder?
AU - Carpin, Melanie Anne
AU - Bertelsen, H.
AU - Dalberg, A.
AU - Bech, J. K.
AU - Risbo, Jens
AU - Schuck, Peter
AU - Jeantet, R.
PY - 2017
Y1 - 2017
N2 - Particle size distribution (PSD) is known to influence product properties such as flowability and compressibility. When producing crystalline lactose, different steps can affect the PSD of the final powder. The aim of this study was to investigate the influence of PSD on caking and the mechanisms involved. Smaller particles showed higher moisture sorption and a greater caking tendency, measured by dynamic vapor sorption and ring shear testing, respectively. Therefore, moisture sorption isotherms appeared as a valuable tool to predict the effect of PSD on humidity caking, as confirmed by the results of ring shear testing. Controlling the amount of fines, characterized by a higher content of impurities, a larger specific surface area and a broader span of the PSD, was found critical to limit caking. More precisely, both the total surface area and the span of the PSD require close attention as they can significantly influence humidity and mechanical caking.
AB - Particle size distribution (PSD) is known to influence product properties such as flowability and compressibility. When producing crystalline lactose, different steps can affect the PSD of the final powder. The aim of this study was to investigate the influence of PSD on caking and the mechanisms involved. Smaller particles showed higher moisture sorption and a greater caking tendency, measured by dynamic vapor sorption and ring shear testing, respectively. Therefore, moisture sorption isotherms appeared as a valuable tool to predict the effect of PSD on humidity caking, as confirmed by the results of ring shear testing. Controlling the amount of fines, characterized by a higher content of impurities, a larger specific surface area and a broader span of the PSD, was found critical to limit caking. More precisely, both the total surface area and the span of the PSD require close attention as they can significantly influence humidity and mechanical caking.
KW - Caking
KW - Crystalline lactose
KW - Moisture sorption
KW - Particle size distribution
KW - Ring shear tester
U2 - 10.1016/j.jfoodeng.2017.04.006
DO - 10.1016/j.jfoodeng.2017.04.006
M3 - Journal article
AN - SCOPUS:85018656670
VL - 209
SP - 61
EP - 67
JO - Journal of Food Engineering
JF - Journal of Food Engineering
SN - 0260-8774
ER -
ID: 180790281