Caking phenomena in amorphous food powders

Aguilera, J. M.; Valle, JoséM. del; Karel, Marcus

doi:10.1016/s0924-2244(00)89023-8

Cited by 321 publications

(197 citation statements)

References 19 publications

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“…In theses cases, surrounding hygrometry and temperature fluctuations (night/day) in relation to climatic variations are not controlled. The nature of the adhesion forces between particles involved in caking phenomena is variable [1]. Thus, for fine particles (< 10 µm), Van der Waals forces (about 10 -7 N), capillary forces (about 10 -5 N) and electrostatic forces are largely responsible for cohesion.…”

Section: Hydration and Functional Properties Of Dairy Powdersmentioning

confidence: 99%

Article

Hardy

Scher

Banon

2002

Lait

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-Water is often the main component of many food products and their stability strongly depends on water interactions with other molecules. In the case of dehydrated products and especially milk powders, their use properties (flow properties, keeping quality and reconstitution properties) are closely dependent on the modes of water binding to the other constituents (proteins and lactose in particular). The water relations of milk powders strongly depend on drying process conditions and on their composition. They are well represented by sorption isotherms. However, to understand some mechanical properties (flowing, caking) it is necessary to take into account the glassy transition phenomenon. The water activity concept, water vapour sorption isotherms and glassy transition are redefined. A brief presentation of methods for characterising water properties and measuring hydration is done. Finally, explanation of the mechanisms of lactose hydration and of its crystallographic changes allows the linking of the use properties of dairy powders to their manufacturing technology.

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Section: Hydration and Functional Properties Of Dairy Powdersmentioning

confidence: 99%

Article

Hardy

Scher

Banon

2002

Lait

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“…The powder caking is an undesirable reaction, consisting initially in the powder transformation into an agglomerated and sticky material and resulting in decreased functionality, smoothness and quality loss; the main cause of agglomeration is the presence of plasticizing water onto the surface of particles (Aguilera et al 1995).…”

Section: Resultsmentioning

confidence: 99%

Hygroscopic behavior and degree of caking of grugru palm (Acrocomia aculeata) powder

2012

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This work aims to investigate the hygroscopic behavior of grugru palm powder through adsorption isotherms and its degree of caking. The powders of grugru palm (T1 -without maltodextrin, T2 -with 8 % of maltodextrin) were obtained by oven drying at 65°C for 25 h. The experimental data was obtained through static gravimetric method at temperatures of 25, 30, 35 and 40°C with different saturated salt solutions. The models of GAB, BET, Henderson, and Oswin were fitted to experimental data. The values of hygroscopicity were 6.39 and 5.17 % and degrees of caking were 3.11 and 0.03 % for T1 and T2, respectively. The adsorption isotherms from mathematical models can be classified as Type III. The GAB and Oswin models were the best representing the behavior of the powder isotherms, T1 and T2, respectively. The grugru palm powder proved to be non-hygroscopic and nonagglomerating. The T2 with 8 % of maltodextrin presented the lowest hygroscopicity.

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“…Amorphous components are thermodynamically unstable and tend to crystallize, and the presence of sufficient moisture allows them to move and hence crystallize, giving a more compact solid than the amorphous form. In the crystallization process, water is being expelled from the solids [1]. Lehto et al [9] suggest that the amount of water expelled during crystallization is an indication of the degree of crystallinity and stability of the solids.…”

Section: Characterization Of Productsmentioning

confidence: 99%

Control of crystallization and caking of skim milk powder in fluidized beds: A preliminary study

Liang

Langrish

2010

Dairy Sci. Technol.

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-A stirred fluidized bed has been used with the aim of crystallizing skim milk powder from spray drying without caking the powders. The skim milk powder was crystallized in a stirred fluidized bed, then a sorption box was used to characterize the stability and a standard flow tester for dairy powders was used to measure the flowability. The results showed that the samples from the fluidized bed did not adsorb as much water as the original samples, suggesting that the samples from the fluidized bed were more stable than the original samples. The results of the flowability tests showed that the samples from the stirred fluidized beds were significantly more free flowing than either the caked samples from the sorption box or the original samples. This preliminary study indicates that fluidized-bed processing is a promising method for crystallizing some dairy powders.lactose / crystallization / fluidization / sorption / flowability / dairy powderRésumé -Contrôle de la cristallisation et du mottage d'une poudre de lait écrémé en lits fluidisés. Étude préliminaire. Un lit fluidisé agité mécaniquement a été utilisé dans le but d'obtenir la cristallisation d'une poudre de lait écrémé après séchage par atomisation et d'éviter la prise en motte de la poudre. Après cristallisation de la poudre de lait écrémé en lit fluidisé agité, une boîte de sorption a été utilisée pour caractériser sa stabilité et l'écoulement a été mesuré dans un testeur classique pour les poudres laitières. Les résultats ont montré que les échantillons obtenus après passage sur lit fluidisé n'absorbaient pas autant d'eau que les échantillons originels, ce qui suggère une plus grande stabilité des échantillons obtenus par lit fluidisé. Les tests d'écoulement ont montré que les échantillons obtenus après passage sur lit fluidisé étaient significativement plus libres d'écoulement que les échantillons pris en motte de la boîte de sorption ou que les échantillons originels. Cette étude préliminaire indique que le traitement par lit fluidisé est une méthode prometteuse pour réaliser la cristallisation de certaines poudres laitières.lactose / cristallisation / fluidisation / sorption / écoulement / poudre laitière

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Caking phenomena in amorphous food powders

Cited by 321 publications

References 19 publications

Article

Article

Hygroscopic behavior and degree of caking of grugru palm (Acrocomia aculeata) powder

Control of crystallization and caking of skim milk powder in fluidized beds: A preliminary study

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