Impurities enhance caking in lactose powder

Research output: Contribution to journalJournal articleResearchpeer-review

M. Carpin, H. Bertelsen, A. Dalberg, C. Roiland, Jens Risbo, Peter Schuck, R. Jeantet

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
Original languageEnglish
JournalJournal of Food Engineering
Volume198
Pages (from-to)91-97
Number of pages7
ISSN0260-8774
DOIs
Publication statusPublished - 2017

    Research areas

  • Caking, Lactose, Impurities, Amorphous, Moisture sorption, Ring shear tester

ID: 176373812