Comparing the caking behaviours of skim milk powder, amorphous maltodextrin and crystalline common salt

Fitzpatrick, John J.; Descamps, Nicolas; O'Meara, K.; Jones, Christine; Walsh, D.; Spitere, M.

doi:10.1016/j.powtec.2010.07.029

Cited by 48 publications

(20 citation statements)

References 15 publications

(15 reference statements)

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“…After that, the hardness decreases due to deliquescence with more moisture uptake, resulting in a decrease in the powder bed volume. The powder bed is transformed from a solid glassy state into a highly viscous rubbery state; the particles agglomerate first and eventually coalesce with each other (Fitzpatrick et al, 2010). The state of PVP is therefore changed from "bonded" to "transformed".…”

Section: Caking Mechanism Of Pvp and Hpcmentioning

confidence: 99%

“…During handling, storage, processing and distribution, powders may experience variations in temperature and humidity, which are key causes of powder caking (Fitzpatrick et al, 2010). The glass transition of powders, which have amorphous content, would occur when they are exposed to a high relative humidity or temperature (Carpin et al, 2016;Fitzpatrick et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

“…The glass transition of powders, which have amorphous content, would occur when they are exposed to a high relative humidity or temperature (Carpin et al, 2016;Fitzpatrick et al, 2010). It is thus important to know the moisture and temperature sensitivities of powders for predicting caking.…”

Section: Introductionmentioning

confidence: 99%

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Assessment of surface caking of powders using the ball indentation method

Chen

Zafar

Ghadiri

et al. 2017

International Journal of Pharmaceutics

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 Irreversible caking is formed in PVP and HPC at 75% relative humidity (RH). The critical glass transition RH for PVP at 25 °C and 45°C are 63% and 53%. The critical glass transition RH for HPC at 25 °C and 45°C are 61% and 50%. Powder caking is a ubiquitous problem, which could significantly decrease product quality and lead to economic losses. Hence it is important to know the conditions under which it occurs. The caking behaviour of three powder materials (PVP, HPC and CaHPO4) has been investigated by the ball indentation method (BIM) as affected by relative humidity (RH), temperature and time. The resistance to powder flow, as indicated by the hardness is measured by a ball indenting the powder bed surface. The surface hardness increases with increasing RH and temperature, indicating caking of the powder bed. Moreover, the temperature and RH show a coupled effect on powder caking. Irreversible caking is formed in PVP and HPC at 75% RH; the particles coalesce and the volume of powder bed is significantly reduced with time.However, the caking of CaHPO4 is reversible. To examine the caking mechanism of PVP and HPC, the critical glass transition RH is determined at 25 °C and 45 °C. The values are 63% and 53% RH for PVP and 61% and 50% RH for HPC, respectively. The glass transition moisture content in the ball indentation experiments is comparable with that determined by the dynamic vapor sorption measurement. BIM could be a fast and effective method for the assessment of powder surface caking.

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Section: Caking Mechanism Of Pvp and Hpcmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Assessment of surface caking of powders using the ball indentation method

Chen

Zafar

Ghadiri

et al. 2017

International Journal of Pharmaceutics

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“…Factors known to affect caking kinetics may be divided into intrinsic properties of the powder itself (particle size distribution, hygroscopicity, charge of particles, state of the material, presence of impurities, and glass transition temperature) and external factors such as temperature, relative humidity and mechanical stress applied to the substance [7,9]. If the powder is an amorphous glass, a transition from the glassy to rubbery state will cause the powder to become susceptible to caking due to increased molecular mobility in the rubbery state [5,[10][11][12][13][14][15][16][17][18]. A glass transition can be induced by either temperature or moisture and protecting the powder against glass transition through packaging and storage conditions will help maintain its stability [1].…”

Section: Introductionmentioning

confidence: 99%

The critical water activity from dynamic dewpoint isotherms as an indicator of pre-mix powder stability

Carter¹,

Galloway²,

Campbell³

et al. 2015

Food Measure

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Premix instant powders offer quick, easy alternatives for making common food products such as gravy, muffins, and beverages. To remain viable, premix instant powders must be free of caking while maintaining their wettability, solubility, and dissolution properties. The main extrinsic factors that influence the stability of powders are temperature and water activity. The critical water activity from dynamic isotherms has been demonstrated to be an effective moisture related specification to maintain the stability of glassy powders. Premix instant powders are often primarily wheat flour, which has a high glass transition, so it is questionable if a critical water activity associated with stability can be found. The purpose of this study was to determine if a critical water activity can be determined for premix instant powders using dynamic isotherms and if this critical water activity is associated with product stability. Instant oatmeal muffin powder and instant chicken gravy powder were found to have a critical water activity at approximately 0.70 a w . Samples of the premix powders were then equilibrated to water activities above and below the critical water activity and examined for changes in caking strength. The mean caking strengths at water activities less than the critical water activity were significantly higher than at higher water activities. The premix samples also experienced color and other appearance changes above the critical water activity. The changes in the premix powders' matrices that occurred at the critical water activity resulted in degradation of the powder, indicating that the critical water activity provides an effective specification to prevent product loss without requiring an extensive stability study.

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“…The mechanical properties of food powders, e.g. cake strength, are linked to variations in moisture or temperature; they are influenced by the ability of powders to form bridges5 and can be predicted by applying the glass transition concept 6. Agglomeration can also occur in compositions where amorphous materials are not present, e.g.…”

Section: Introductionmentioning

confidence: 99%

Phthalocyanine‐Sensitized Graphene–CdS Nanocomposites: An Enhanced Photoelectrochemical Immunosensing Platform

Yin

et al. 2013

Chemistry A European J

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A novel strategy is developed for the fabrication of graphene-CdS (G-CdS) nanocomposites by in situ growth of CdS nanoparticles onto simultaneously reduced graphite oxide, which is noncovalently functionalized by sodium 1-pyrene sulfonate through strong π-π stacking interactions. Subsequently, cobalt 2,9,16,23-tetraaminophthalocyanine (CoTAPc) is self-assembled on the G-CdS nanocomposites through electrostatic interactions to produce phthalocyanine-sensitized G-CdS nanocomposites. The photoactive superstructure enhances the photocurrent generation capability, and presents an efficient photoelectrochemical immunosensing platform for the ultrasensitive detection of the prostate-specific antigen (PSA). The quantitative measurement of PSA is based on the decrease in the photocurrent intensity of the phthalocyanine-sensitized G-CdS nanocomposites, which results from an increase in the steric hindrance due to the formation of the immunocomplex. A linear relationship between the photocurrent decrease and the PSA concentration is obtained in the wide range from 1 pgmL(-1) to 5 μgmL(-1) with a detection limit of 0.63 pgmL(-1). The proposed sensor shows high sensitivity, stability, reproducibility, and can become a promising platform for other biomolecular detection.

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Comparing the caking behaviours of skim milk powder, amorphous maltodextrin and crystalline common salt

Cited by 48 publications

References 15 publications

Assessment of surface caking of powders using the ball indentation method

Assessment of surface caking of powders using the ball indentation method

The critical water activity from dynamic dewpoint isotherms as an indicator of pre-mix powder stability

Phthalocyanine‐Sensitized Graphene–CdS Nanocomposites: An Enhanced Photoelectrochemical Immunosensing Platform

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