Measurement and quantification of caking in excipients and food products with emphasis on the non-homogeneous interaction with ambient moisture
作者机构：Freeman Technology Ltd1 Miller CourtSevern DriveTewkesburyGloucestershireGL208DNUK
出 版 物：《Particuology》 (颗粒学报（英文版）)
年 卷 期：2021年第19卷第3期
页 面：75-83页
核心收录：
学科分类：0817[工学-化学工程与技术] 08[工学] 0805[工学-材料科学与工程（可授工学、理学学位）] 080502[工学-材料学] 0703[理学-化学] 0702[理学-物理学]
主 题：Powder Caking Crust formation Powder rheometry Relative humidity
摘 要：Whilst caking occurs via several different mechanisms,absorption and migration of moisture is frequently the most dominant mechanism within the food and pharmaceutical *** understanding the propensity to cake is important for minimising down-stream process issues,however most characterisation techniques assume that moisture induced caking occurs homogenously through the sample resulting in a uniformly caked powder *** this study,the effect of moisture induced caking on powder flowability was investigated using powder *** materials,including skimmed milk powder(SMP)and sulphated methyl ester(SME)were stored for several days under controlled humidity *** flow energies,a measure of the resistance to flow,were measured at 24 h intervals using an FT4 Powder *** the energy is measured as a function of the bed height,variations in the powder bed are also *** results demonstrated that caking does not always occur uniformly,instead a caked region(or crust)forms at the air-powder interface and then progresses through the powder ***,the strength of this caked region was shown to increase over several days before stabilising.
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