Impurities enhance caking in lactose powder

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Impurities enhance caking in lactose powder. / Carpin, M.; Bertelsen, H.; Dalberg, A.; Roiland, C.; Risbo, Jens; Schuck, Peter; Jeantet, R.

In: Journal of Food Engineering, Vol. 198, 2017, p. 91-97.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Carpin, M, Bertelsen, H, Dalberg, A, Roiland, C, Risbo, J, Schuck, P & Jeantet, R 2017, 'Impurities enhance caking in lactose powder', Journal of Food Engineering, vol. 198, pp. 91-97. https://doi.org/10.1016/j.jfoodeng.2016.11.013

APA

Carpin, M., Bertelsen, H., Dalberg, A., Roiland, C., Risbo, J., Schuck, P., & Jeantet, R. (2017). Impurities enhance caking in lactose powder. Journal of Food Engineering, 198, 91-97. https://doi.org/10.1016/j.jfoodeng.2016.11.013

Vancouver

Carpin M, Bertelsen H, Dalberg A, Roiland C, Risbo J, Schuck P et al. Impurities enhance caking in lactose powder. Journal of Food Engineering. 2017;198:91-97. https://doi.org/10.1016/j.jfoodeng.2016.11.013

Author

Carpin, M. ; Bertelsen, H. ; Dalberg, A. ; Roiland, C. ; Risbo, Jens ; Schuck, Peter ; Jeantet, R. / Impurities enhance caking in lactose powder. In: Journal of Food Engineering. 2017 ; Vol. 198. pp. 91-97.

Bibtex

@article{01dc4b3d4fd44b0c96edcc90d5cf1497,
title = "Impurities enhance caking in lactose powder",
abstract = "Caking of lactose and other dry ingredients is a common problem in the dairy and food industries. The lactose production process includes different purification steps, depending on the type of lactose produced. The aim of this study was therefore to investigate how the remaining impurities (i.e. non-lactose components) affect the caking tendency of the final powder. The results from a combination of different methods, including dynamic vapor sorption, characterization of the physicochemical composition and assessment of caking with a ring shear tester, suggested humidity caking. Larger amounts of impurities in the lactose powder resulted in enhanced moisture sorption and greater caking tendency. These findings emphasize the importance of controlling the washing and purification steps throughout the production process in order to limit caking in the final product",
keywords = "Caking, Lactose, Impurities, Amorphous, Moisture sorption, Ring shear tester",
author = "M. Carpin and H. Bertelsen and A. Dalberg and C. Roiland and Jens Risbo and Peter Schuck and R. Jeantet",
year = "2017",
doi = "10.1016/j.jfoodeng.2016.11.013",
language = "English",
volume = "198",
pages = "91--97",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Impurities enhance caking in lactose powder

AU - Carpin, M.

AU - Bertelsen, H.

AU - Dalberg, A.

AU - Roiland, C.

AU - Risbo, Jens

AU - Schuck, Peter

AU - Jeantet, R.

PY - 2017

Y1 - 2017

N2 - Caking of lactose and other dry ingredients is a common problem in the dairy and food industries. The lactose production process includes different purification steps, depending on the type of lactose produced. The aim of this study was therefore to investigate how the remaining impurities (i.e. non-lactose components) affect the caking tendency of the final powder. The results from a combination of different methods, including dynamic vapor sorption, characterization of the physicochemical composition and assessment of caking with a ring shear tester, suggested humidity caking. Larger amounts of impurities in the lactose powder resulted in enhanced moisture sorption and greater caking tendency. These findings emphasize the importance of controlling the washing and purification steps throughout the production process in order to limit caking in the final product

AB - Caking of lactose and other dry ingredients is a common problem in the dairy and food industries. The lactose production process includes different purification steps, depending on the type of lactose produced. The aim of this study was therefore to investigate how the remaining impurities (i.e. non-lactose components) affect the caking tendency of the final powder. The results from a combination of different methods, including dynamic vapor sorption, characterization of the physicochemical composition and assessment of caking with a ring shear tester, suggested humidity caking. Larger amounts of impurities in the lactose powder resulted in enhanced moisture sorption and greater caking tendency. These findings emphasize the importance of controlling the washing and purification steps throughout the production process in order to limit caking in the final product

KW - Caking

KW - Lactose

KW - Impurities

KW - Amorphous

KW - Moisture sorption

KW - Ring shear tester

U2 - 10.1016/j.jfoodeng.2016.11.013

DO - 10.1016/j.jfoodeng.2016.11.013

M3 - Journal article

VL - 198

SP - 91

EP - 97

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

ER -

ID: 176373812