Effect of composition and storage conditions on the flowability of dairy powders

Fitzpatrick, John J.; Barry, Kevin; Cerqueira, P.S.M.; Iqbal, Tarıq; O’Neill, J.P.; Roos, Yrjö H.

doi:10.1016/j.idairyj.2006.04.010

Cited by 166 publications

(101 citation statements)

References 16 publications

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“…was not surprising that this work revealed similar results: on one hand the increase of croscarmellose in the formulations showed to be crucial in promoting the rapid disaggregation of the mini-tablets and on the other seems to adversely affect powder milk flowability (Fitzpatrick et al, 2007), producing lighter tablets.…”

Section: Discussionsupporting

confidence: 66%

“…It must be pointed out that either temperature or the relative humidity (experimental conditions were 21˚C and 65% RH) may not have been the optimal for the materials. In fact, cohesion and caking tendency of amorphous powders is highly dependent on environmental conditions, thus cohesiveness and cake formation must consider these conditions (Fitzpatrick et al, 2007). This is particularly relevant for powdered milk due to its complex nature.…”

Section: Discussionmentioning

confidence: 99%

“…Also of significance is that the moisture present in the materials (e.g. lactose, milk proteins) emphasized the action of fat components by localized particle dissolution of recrystallised materials once the pressure was removed (Rennie et al, 1999, Fitzpatrick et al, 2007. It is anticipated that for skimmed powdered milk the latter effect is more important than for high fat content milk in which the previous effect should be more relevant.…”

Section: Discussionmentioning

confidence: 99%

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Evaluation of the ability of powdered milk to produce minitablets containing paracetamol for the paediatric population

Pinto

Brachkova

Fernandes

et al. 2016

Chemical Engineering Research and Design

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The work aims at evaluating the usefulness of powdered milk as a drug matrix for the production of minitablets specifically designed for children. Mixtures made of powdered milk, paracetamol, mannitol, sodium croscarmellose and magnesium stearate (evaluated for flow properties, cohesiveness and caking tendency) were compacted into beams (evaluated for deformation, elasticity and stiffness) and minitablets (evaluated for uniformity of mass, thickness, tensile strength and paracetamol mean dissolution time) and a 2 3 factorial design performed. The increase on milk fraction in the formulation improved the compressibility of paracetamol and hardness of compacts, reducing weight variation and paracetamol release. A marked decrease on the dissolution time was observed as sodium croscarmellose was added to the milk rich formulations. The increase of the compression force resulted in the production of thinner compacts but had little effect on dissolution time. The production of beams has shown that deformation, bending strength and stiffness increased with both milk and compaction pressure, and decreased with sodium croscarmellose, whereas elasticity decreased when all variables increased. Tensile strength and mean dissolution time described minitablets well, unlike compaction force. The study has proved that powdered milk is suitable for the production of minitablets by direct compression of poor compressible drugs. Highlights-Powdered milk can be used as a matrix to deliver poorly compressible drugs.-Minitablets can be produced by direct compression of drug and powdered milk.-Materials' behaviour is different as powders, compacts or tablets.-The complexity of milk materials justifies unexpected outcomes for compacts and tablets.-Mean drug dissolution time was the most sensitive parameter to assess tablets' performance.

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Section: Discussionsupporting

confidence: 66%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Evaluation of the ability of powdered milk to produce minitablets containing paracetamol for the paediatric population

Pinto

Brachkova

Fernandes

et al. 2016

Chemical Engineering Research and Design

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“…This aspect of spray drying is important because the nature of the spray-dried product depends on the properties of the feed material. 5 Moreover, it is well established on various well-known products, such as sucrose, 6 trehalose, 7 starch, or dairy products, 8,9 that the state of the matter (amorphous/crystalline) greatly affects the stability or the utilization in many domains, e.g., food industry or pharmaceuticals. In this paper, the starting material was a semicrystalline sample already spray dried and thus did not completely reflect the process reality.…”

Section: Introductionmentioning

confidence: 99%

Characterization of the Physical State of Spray-Dried Inulin

et al. 2007

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Modulated differential scanning calorimetry, wide angle x-ray scattering, and environmental scanning electron microscopy were used to investigate the physical and morphological properties of chicory root inulin spray dried under different conditions. When the feed temperature increased up to 80°C, the average degree of polymerization of the solubilized fraction increased, leading to a higher glass transition temperature (Tg). Above 80°C, the samples were completely amorphous, and the Tg did not change. The starting material was semicrystalline, and the melting region was composed of a dual endotherm; the first peak subsided as the feed temperature increased up to a temperature of 70°C, whereas above 80°C, no melting peak was observed as the samples were completely amorphous. To a lesser extent, the inlet air temperature of 230°C allowed a higher amorphous content of the samples than at 120-170°C but induced a blow-out of the particles.

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“…Then the samples were monitored for moisture change as a function of time, indicated by weight gain and loss. The reasons for the weight gain and loss of the powder were that the spray-drying process produced amorphous particles, such as skim milk powder, and they tend to crystallize [4,5]. 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.…”

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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Effect of composition and storage conditions on the flowability of dairy powders

Cited by 166 publications

References 16 publications

Evaluation of the ability of powdered milk to produce minitablets containing paracetamol for the paediatric population

Evaluation of the ability of powdered milk to produce minitablets containing paracetamol for the paediatric population

Characterization of the Physical State of Spray-Dried Inulin

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

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